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+====== Évora cuisine ======
+==== Açorda Alentejana ====
+A bread soup made with coriander, garlic, olive oil, and poached eggs, served with hot broth poured over. [([[https://gastroportugal.com/acorda-a-alentejana/|Gastro Portugal]])]
+==== Sopa de Cação ====
+Dogfish soup with garlic, coriander, and vinegar, traditionally eaten during winter and Lent. [([[https://www.tasteatlas.com/sopa-de-cacao|Taste Atlas]])]
+==== Migas à Alentejana ====
+Fried bread paste mixed with olive oil, garlic, and often asparagus or pork drippings, served with grilled meats. [([[https://www.tasteatlas.com/migas/recipe/portuguese-migas-in-alentejo-style|Taste Atlas]])]
+==== Ensopado de Borrego ====
+Lamb stew slow-cooked with bread, mint, and white wine for a fragrant and tender dish. [([[https://www.portugal.com/recipes/portuguese-lamb-stew-recipe-ensopado-de-borrego/|Portugal]])]
+==== Porco Preto à Alentejana ====
+Grilled or stewed Iberian black pork, famous for its rich, nutty flavor. [([[https://portugalonline.com/portugal-blogs/5-cant-miss-foods-eat-portugal|Portugal Online]])]
+==== Migas de Espargos Bravos ====
+Wild asparagus bread migas with olive oil and garlic, served with cured pork or eggs. [([[https://www.tasteoflisboa.com/blog/migas/|Taste of Lisboa]])]
+==== Lombinhos de Porco com Migas de Batata ====
+Pork tenderloin with potato migas flavored with paprika and bay leaf. [([[https://cookidoo.pl/recipes/recipe/pl-PL/r34799|Cookidoo]])]
+==== Açorda de Bacalhau ====
+Salt cod bread soup with garlic, olive oil, and poached eggs, a fisherman’s adaptation of the classic açorda. [([[https://www.wineenthusiast.com/recipe/acorda-de-bacalhau-portuguese-salt-cod/|Wine Enthusiast]])]
+==== Cozido de Grão à Alentejana ====
+Chickpea stew with pork, sausages, and sometimes lamb, simmered with mint and coriander. [([[https://www.saveur.com/article/recipes/cozido-de-grao-chickpea-stew-with-lamb-pork-and-veal/|Saveur]])]
+==== Queijo de Évora ====
+A sheep’s milk cheese with a slightly spicy and tangy taste, often enjoyed with bread and red wine. [([[https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/queijo-di-evora/|Fondazione Slow Food]])]
+==== Sericaia com Ameixas de Elvas ====
+A soft cinnamon egg pudding served with syrupy Elvas plums. [([[https://bakeafter.com/recipe/dessert/portuguese-cinnamon-pudding-cake-sericaia/|Bake After]])]
+==== Encharcada de Évora ====
+A rich conventual sweet made from egg yolks, sugar, and cinnamon, baked until just set. [([[https://tarasmulticulturaltable.com/culina-europe-cookbook-review-and-encharcada-portuguese-soaked-eggs/|Tara's Multicultural Table]])]
+==== Pão de Rala ====
+A luxurious almond and egg sweet with a filling of gila (fig-leaf gourd) jam, originally from Évora’s convents. [([[https://eatingtheworld.net/tag/pao-de-rala/|Eating the World]])]
+==== Bolo Podre ====
+A dense “rotten cake” made with pork lard, cinnamon, and sugar, the name being more playful than literal. [([[https://cookidoo.pl/recipes/recipe/pl/r4318|Cookidoo]])]
+==== Tibornas de Azeite Novo ====
+Rustic bread drizzled with freshly pressed olive oil, garlic, and sea salt, eaten during olive harvest season. [([[https://nelsoncarvalheiro.com/tibornada-de-bacalhau-recipe/|Nelson Carvalheiro]])]
+{{tag>food culture geography}}

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