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+====== Guarda Cuisine ======
+==== Queijo Serra da Estrela ====
+The iconic raw sheep’s milk cheese, creamy in the center and slightly salty, often eaten with rye bread or used in cooking. [([[https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/queijo-serra-da-estrela/|Fondazione Slow Food]])]
+==== Caldeirada de Borrego ====
+A lamb stew with potatoes, onions, garlic, and herbs, slow-cooked until meltingly tender. [([[https://delishglobe.com/recipe/portuguese-ensopado-de-borrego/|DelishGlobe]])]
+==== Cabrito Assado à Beirã ====
+Roast kid goat, seasoned with garlic, white wine, and bay leaves, baked in a wood-fired oven. [([[https://gastroportugal.com/cabrito-assado-arroz/|Gastro Portugal]])]
+==== Enchidos da Beira Alta ====
+A variety of cured sausages such as chouriça de sangue, morcela, and alheira, often made in winter after pig slaughter. [([[https://www.ohmycodtours.com/blog/portuguese-sausages-chorizo-ham-essential-guide/|Oh My Cod Tours]])]
+==== Feijoada de Chícharos ====
+A bean stew made with chícharos (grass peas), cured pork, and cabbage — a humble, filling dish. [([[https://www.allrecipes.com/recipe/139208/feijoada-brazilian-black-bean-stew/|Allrecipes]])]
+==== Bucho Recheado ====
+A stuffed pork stomach with a mix of rice, meats, and spices, boiled and sliced into thick rounds. [([[https://www.seriouseats.com/the-nasty-bits-tacos-de-buche-pork-stomach-recipe|Serious Eats]])]
+==== Trutas do Mondego ====
+Fresh trout from local rivers, pan-fried or baked with almonds and herbs. [([[https://downshiftology.com/recipes/rainbow-trout-almondine/|Downshiftology]])]
+==== Migas de Broa ====
+Cornbread crumbs fried with garlic, olive oil, and greens, often served alongside roast meats. [([[https://delishglobe.com/recipe/spanish-migas-fried-bread-crumbs/|DelishGlobe]])]
+==== Sopa de Castanhas ====
+Creamy chestnut soup, sometimes sweetened or served with savory bacon and herbs. [([[https://foolproofliving.com/chestnut-soup/|Foolproof Living]])]
+==== Ensopado de Borrego com Hortelã ====
+Lamb stew infused with fresh mint, a surprisingly refreshing mountain recipe. [([[https://www.portugal.com/recipes/portuguese-lamb-stew-recipe-ensopado-de-borrego/|Portugal]])]
+==== Javali Estufado ====
+Wild boar stew, marinated in red wine and spices before slow cooking. [([[https://www.thetastychilli.com/wild-boar-stew-with-mushrooms/|The Tasty Chilli]])]
+==== Papinhas de Milho ====
+A creamy cornmeal porridge served either savory (with cabbage and pork fat) or sweet (with cinnamon and sugar). [([[https://www.dominicancooking.com/harina-de-maiz-cornmeal-porridge|Dominican Cooking]])]
+==== Bacalhau à Beirã ====
+Salt cod baked with potatoes, onions, olive oil, and sometimes a topping of Serra da Estrela cheese. [([[https://stefangourmet.com/2020/10/27/bacalhau-a-bras-portuguese-salted-cod-with-potatoes-onions-and-egg/|Stefan's Gourmet Blog]])]
+==== Bolos de Azeite ====
+Olive oil cakes, slightly sweet and aromatic, often flavored with anise. [([[https://foodemperor.com/oliveoilcake/|Food Emperor]])]
+==== Filhós de Cabaça ====
+Pumpkin fritters spiced with cinnamon and sugar, traditionally made around Christmas. [([[https://danpelosi.com/recipe/filhoses/|Dan Pelosi]])]
+{{tag>food culture geography}}

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