I had been out shopping having a friend a couple of days ago, when she stopped in a Jamaican restaurant in her own neighborhood (much more about that later) to get patties. Just a little take-away place, it had the conventional Jamaican fare around the menu grain and peas, curried chicken, brown stewed fish, etc.
I wasn’t very hungry however the pastries caught attention, well one out of particular: the gizzada, a wide open tart having a grated, spiced and sweetened coconut filling.
Pinch me round or gizzada
Also referred to as &"pinch-me-round,&" for that characteristic wavy appearance of the perimeters from the covering, the gizzada found Jamaica from Portugal, high’s an identical pastry, known as guisada .
Portuguese Jews started coming in Jamaica in 1530. These were fleeing religious persecution underneath the Inquisition, which purchased these to become Christianity. Jamaica grew to become a refuge for Jews from The country and Portugual, by the mid to late 1880s, there have been greater than 2,000 Jews around the island. The gizzada is among their contributions to Jamaican cuisine.
Gizzadas are pretty well-liked by Jamaicans. I recall eating them growing up, there were always offered at the cafeteria in school. They're also well-liked by Jamaicans abroad and so i wasn’t surprised to determine them in the restaurant.
I really like gizzadas due to the mixture of the textures and flavors crunchy (covering) and soft (filling), the pungent taste of nutmeg and also the spiciness vanilla, the sweetness from the filling from the plain tasting covering. Some recipes also employ ginger root.
- 1 cup baking flour
- 1/4 teaspoon salt
- 1 1/4 oz. butter or margarine
- 1/4 cup cold water
- 1 small coconut, grated
- 1/2 cup brown sugar
- 1/4 teaspoon grated nutmeg
- 1/2 vanilla
- 1/2 tablespoons of water
- 1/2 tablespoons of butter
- Preheat oven to 180 levels C. Mix together flour and salt then decline in butter and shortening.
- Add cold water to create dough.
- Use fingers to combine mixture until it resembles coarse crumbs.
- Shape right into a ball before wrapping in waxed paper and refrigerate for 30 minutes.
- Divide crust into 4 balls.
- Make use of a moving pin to flatten balls into 3" circles of just oneOr4" thickness.
- Pinch edges to create a ridge to carry in coconut and sugar mixture.
- Placed on greased cookie sheets and partially bake crust.
- Combine all ingredients except butter and prepare on the low flame for around twenty minutes.
- Add butter then fill shells with coconut mixture and bake for any further 15-twenty minutes.
- Makes 4 gizzadas.
How you can Join the FoodieTuesday Linkup
Join the FoodieTuesday linkup by
- Posting a foodie photo in your blog
- Adding the hyperlink for your foodie publish within the link tool at the end of the publish
- Departing a remark
- Tweeting this publish while using hashtag #FoodieTuesday
Aspire to help you at FoodieTuesday!
November 10, 2013 Linking track of Monika Fuchs’ foodie circus at Travel World Online .