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+====== Beiras Region Cuisine ======
+==== Leitão da Bairrada (Bairrada-style Suckling Pig) ====
+A crispy-skinned, garlicky roasted piglet, slow-roasted in wood-fired ovens and basted with lard, garlic, and pepper sauce. Served with orange slices and peppered potatoes. This is the signature dish of the region. [([[https://www.freebiketourslisbon.com/en/roasted-piglet-one-of-the-7-gastronomic-wonders-of-portugal|Free Bikes Tours Lisbon]])]
+==== Chanfana ====
+A dish of goat (or sometimes lamb) stewed in red wine and garlic, slow-cooked in a clay pot for hours. Originating from villages near Coimbra, it’s festive, rustic, and earthy. [([[https://www.tasteatlas.com/chanfana|Taste Atlas]])]
+==== Migas à Moda da Beira ====
+A savory dish of crumbled cornbread fried with garlic, olive oil, and cabbage or wild greens, often paired with pork or sausages. The perfect example of “waste nothing” cuisine. [([[https://delishglobe.com/recipe/spanish-migas-fried-bread-crumbs/|Delish Globe]])]
+==== Cabrito Assado à Serrana ====
+Roast kid goat marinated with wine, garlic, and herbs, then oven-roasted with potatoes. A dish often served during Easter and festive occasions in the Serra da Estrela. [([[https://gastroportugal.com/cabrito-assado/|Gastro Portugal]])]
+==== Sopa da Pedra (Stone Soup) ====
+From Almeirim in Ribatejo, legend says it began with a monk who tricked villagers into contributing ingredients to his soup “made from a stone.” It’s now a hearty mix of beans, chouriço, bacon, pig’s ear, and potatoes. [([[https://catavino.net/sopa-da-pedra-a-humble-gastronomic-tale-about-sharing/|Catavino]])]
+==== Arroz de Carqueja ====
+A rare dish flavored with carqueja flowers (a wild gorse plant from the mountains), cooked with rice and meat or fish — floral, fragrant, and unique to Beira Alta. [([[https://cookidoo.pl/recipes/recipe/pl/r32871|Cookidoo]])]
+==== Bacalhau à Lagareiro ====
+Salt cod roasted with garlic, onions, and olive oil, often served with punchy smashed potatoes — “lagareiro” refers to olive press workers and their generous use of oil. [([[https://wetravelportugal.com/bacalhau-a-lagareiro/|We Travel Portugal]])]
+==== Tigelada da Beira ====
+A rustic baked custard with eggs, milk, sugar, and cinnamon, poured into hot clay pots so the edges caramelize and crack — almost like a flan-meets-crème brûlée with a country heart. [([[https://propertiesinportugal.com.pt/one-of-the-most-famous-sweet-dessert-in-our-region-is-tigelada/|Properties in Portugal]])]
+==== Queijo da Serra da Estrela ====
+Not a dish, but a creamy, spoonable sheep’s milk cheese, coagulated with thistle flower instead of rennet. Often warmed and scooped out with bread — it’s legendary and ancient. [([[https://www.tasteatlas.com/soc-agro-pecuaria-de-vale-do-seia-lda-queijo-serra-da-estrela-pdo---soft-ewes-milk-cheese-made-out-of-raw-milk-salt-and-thistle-flower|Taste Atlas]])]
+==== Papas de Milho (Cornmeal Porridge) ====
+A savory maize porridge cooked with water, garlic, and olive oil — often served with pork fat or sausages on the side. Simple, filling, and tied to rural life. [([[https://www.hawaiianelectric.com/recipes/find-a-recipe/papas-de-milho-(milho-frito)|Hawaiian Electric]])]
+==== Maranho da Sertã ====
+A traditional dish of goat or pork meat, rice, mint, and chouriço stuffed into a sheep’s stomach, then boiled. Think of it as Portugal’s mountain-style cousin to haggis, but with rice and herbs. [([[https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/empty-title-14/|Fondazione Slow Food]])]
+==== Borrego à Moda de Lafões ====
+Lamb marinated with wine and spices, slow-roasted or stewed with potatoes and herbs from the Lafões area — intensely aromatic and deeply satisfying. [([[https://gastroportugal.com/borrego-assado/|Gastro Portugal]])]
+==== Peixinhos da Horta ====
+Literally "little fish from the garden" — green beans dipped in a light batter and fried, often eaten as a snack or side. Fun fact: this inspired Japanese tempura via Portuguese traders! [([[https://www.tasteoflisboa.com/blog/10-must-try-typical-foods-from-lisbon-and-where-to-eat-them/|Taste of Lisboa Food Tours]])]
+==== Arroz de Lampreia ====
+A dramatic winter dish: lamprey eel cooked in its own blood, with rice, wine, and spices. Popular along rivers like the Mondego — ancient, intense, and a culinary rite of passage. [([[https://www.atlasobscura.com/foods/lamprey-portugal|Atlas Obscura]])]
+==== Filhós da Beira ====
+A festive fried sweet made from yeast dough flavored with orange or lemon zest, shaped by hand, fried, and dusted with cinnamon and sugar. Traditional during Christmas and Carnival. [([[https://tarasmulticulturaltable.com/authentic-portuguese-cooking-review-and-filhos-a-alentejana-portuguese-crispy-orange-flavored-alentejo-pastries/|Tara's Multicultural Table]])]
+{{tag>food culture geography}}

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