THE culinary and gastronomic richness Dos Hermanas has always attracted attention in the surrounding area, although due to the natural evolution of society, lack of time, lack of knowledge, because more and more people come from outside or for many other reasons it is becoming more and more popular. … dilution. There are thus typical dishes which have always been cooked on the kitchen stove. home kitchens and that by not reaching the world of hospitality, he gets lost.
This is the case of traditional turkey stew soupa typical dish of the Nazarene Christmas this was achieved in most homes in the last century and it continues in a few homes today.
THE Muñoz Jiménez family maintains this old tradition. Juanita Jimenezhas 93 years oldand remember that this soup was the star of the Christmas menu. She made sure that she children Juan María and Fátima Learn the recipe and preserve this heritage.
“I remember that when Manolito from Claravox brought us the turkeys that he raised himself, they were free-range. And now came peeled, clean and everything to start cooking it,” says Juanita, who is in the kitchen of her home with her children and explains the recipe to ABC.
Ingredients
It’s curious because as he says Juan Maria “Turkey stew soup is prepared after I ate turkey on Christmas Evewe’re going to say it’s saved a little bit and that’s the basis of it even if other ingredients are added later.
As its name suggests, the turkey is the main element with its livers. For the sauce you need onion, tomato, green pepper, red pepper and carrot. Also, a head of garlic but it is done in a particular way. Juanita explains that we must “roast it on the fire, and turn it until it is black. Wine, flour, salt, olive oil, ñoras, paprika, hard-boiled egg, day-old bread and cubes of ham complete the list. As a first step the turkey is seasoned, flour it “and put it in a container with oil to seal it and he withdraws”, says Juan María. His sister Fátima points out that for the stir-fry, everything is cut very “minced” and added to the oil and juice from which the turkey has been removed. The sauce is beaten and put back on the fire to put the turkey on it. Meanwhile, in a mortar and by hand peeled garlic is crushed and they are mixed with wine and paprika and the mixture is poured over the meat, with the ñora. Juan María points out that he puts the ñoras in lukewarm water and they stay there for about eight hours so that the meat comes out well. And once these steps have been completed, everything is covered with the previously prepared stew broth. “But with homemade stew broth and with their good avios, without any branding or with prepared packaging”, explains Juanita, who points out that her husband Curro loved the stew and this soup and that there was always a pot with homemade broth in their house.
On Christmas Eve, turkey is eaten and at Christmas, finely cut bread is added to the broth, with hard-boiled egg and ham cubes and the soup is ready.
In Juanita’s kitchen there is a nourishing smell and the pot is ready to start cooking this stew that she and her children describe as laboriousbecause the process is very slow, but not difficult.
The touch that Juanita and her children give it, with a little secret in the formula to prepare it – one of them whispers to us and it is that it should not contain water, only broth – is special and everyone who has tried the soup confirms it. On some occasions Juan María was asked to make for 60 or 70 people and everyone They leave delighted and satisfied.
Regarding why no restaurant included this dish in his letters, Juan María assumes that it is because his consumption must be immediate Otherwise it will make a paste and you will have to add more and more broth.
And with her natural art, Juanita assures that it is not an expensive dish since she eats the turkey in sauce, then the soup with stew and with what remains “they make croquettes “They’re delicious.”
This is what the Muñoz Jiménez family’s turkey stew soup looks like
some families
Few families preserve this heritage. Thus, a cousin of Juanita, Manuel Moreno Pérez It also continues this tradition of enjoying turkey stew soup at Christmas.
years ago, Antonio Fernandez Moguer, – nicknamed ‘El moñi’ – was a volunteer in the assembled section of the Nazarene Association Pro-Cabalgata de Reyes Magos ‘Star of Illusion’ he honored his colleagues with this typical soup and everyone who has tried it has nothing but praise for it. Today she is 92 years old and she stopped playing for this team some time ago, although many remember her.
Rosario Jurado VarelaRosario ‘La colorá’ (RIP) also made this soup for Christmas Eve and now it’s her grandson Juanma the one who followed in her footsteps and prepares her. But not only for his house, but he distributes it to his cousins so that grandmother’s taste remain present and alive not only in your hearts but also in your palates.
About The Author
