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+====== Beja cuisine ======
+==== Açorda à Alentejana ====
+A humble but iconic dish made of stale bread, garlic, olive oil, poached egg, and coriander, with hot water or broth poured on top. A fragrant, rustic soup — with variations involving cod, rabbit, or wild herbs. [([[https://www.seriouseats.com/how-to-make-portuguese-garlic-bread-soup-recipe|Serious Eats]])]
+==== Migas com Entrecosto ====
+Made from crumbled leftover bread soaked in broth or pork fat, sautéed with garlic and mixed into a kind of savory bread pudding. Served with fried pork ribs or sausages. Deeply satisfying and thrifty. [([[https://www.tasteatlas.com/migas/recipe|Taste Atlas]])]
+==== Ensopado de Borrego ====
+A traditional lamb stew flavored with garlic, bay leaf, white wine, and piri-piri, often served with slices of fried bread. A ceremonial dish in Beja during Easter and harvest festivals. [([[https://casarosada-algarve.blogspot.com/2020/01/ensopado-de-borrego-alentejano.html|Casa Rosada]])]
+==== Carne de Porco à Alentejana (Beja-style) ====
+While popular all over Portugal, the Beja version often skips clams and emphasizes marinated pork with lots of garlic, paprika, and coriander, fried and served with potatoes and pickles. [([[https://thedomesticman.com/2013/10/15/carne-de-porco-a-alentejana-portuguese-pork-and-clams/|The Domestic Man]])]
+==== Sopa de Cação ====
+A rich dogfish soup, featuring slices of the fish marinated in vinegar and garlic, then cooked in a coriander-rich broth with stale bread at the bottom of the bowl. Ancient and earthy. [([[https://www.tasteatlas.com/sopa-de-cacao|Taste Atlas]])]
+==== Maranho de Porco (Pig’s Stomach Sausage) ====
+A lesser-known specialty: stuffed pig’s stomach filled with a mixture of rice, pork, mint, and garlic. Simmered and sliced. A rare but fascinating festive dish in rural Beja communities. [([[https://www.aldeiasdoxisto.pt/en/xistopedia/maranho-goat-stomach-filled-with-goat-meat-mixture/|Aldeias do Xisto]])]
+==== Gaspacho à Alentejana ====
+A very different gazpacho from the Spanish one — here it’s cold water, garlic, olive oil, vinegar, diced tomato, cucumber, and stale bread — almost like a salad-soup hybrid. [([[https://medium.com/@vintesete.com/gazpacho-alentejano-1d39badecc36|Medium]])]
+==== Pezinhos de Coentrada ====
+Pig’s feet stewed in a sharp garlic and coriander sauce, sometimes finished with eggs or bread to thicken the gravy. Served warm or cold. A testament to the “nose-to-tail” philosophy. [([[https://gribiche.com/en/recipes/pigs-feet-coriander-sauce/|Gribiche]])]
+==== Farinhatos ====
+A local blood sausage made with fat, flour, and spices — sliced and fried until crispy. Often served as part of a hearty winter breakfast. [([[https://www.reddit.com/r/fryup/comments/1c9xnt2/what_is_black_pudding/|Reddit]])]
+==== Cozido de Grão ====
+A cousin to the more famous “cozido à portuguesa,” this version uses chickpeas (grão-de-bico), along with cabbage, pork parts, and sausages. Broth-heavy and very popular in Beja homes on Sundays. [([[https://www.youtube.com/watch?v=IyU0-YWdKEc|YouTube]])]
+==== Feijão com Abóbora e Entulho ====
+A curious rustic dish with white beans, pumpkin, and “entulho” — which literally means rubble, but refers here to random bits of pork fat, skin, or bones. Intensely flavorful and peasant-driven. [([[https://primarybeans.com/blogs/recipes/portuguese-feijoada|Primary Beans]])]
+==== Sopa de Tomate com Ovos Escalfados ====
+A bold tomato and garlic soup, thickened with bread and topped with a poached egg. A dish full of comfort and character — often eaten in the colder months. [([[https://www.munchery.com/blog/portuguese-tomato-soup-with-poached-eggs-sopa-de-tomate/|Munchery]])]
+==== Torresmos de Beja ====
+Chunks of pork belly or skin, slow-fried until golden and crackly. Often served as snacks, but also part of seasonal pork feasts during the matança (pig slaughter). [([[https://casarosada-algarve.blogspot.com/2012/10/torresmos-crackling-success.html|Casa Rosada]])]
+==== Pão de Rala ====
+A conventual dessert from nearby Évora, beloved in Beja too — made to look like a loaf of bread but filled with egg yolk threads (fios de ovos), almonds, and sugar. Covered in a thin sugar glaze. Delightfully deceptive! [([[https://www.tasteatlas.com/pao-de-rala|Taste Atlas]])]
+==== Filhós à Moda de Beja ====
+Fried pastries made with pumpkin, orange zest, and aguardente, shaped in rustic rounds and dusted with sugar and cinnamon. Usually prepared during Christmas or village fairs. [([[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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