We are approaching Easter and with it comes several traditions on the plate.

Last year we talked about the folar and learned with D. Gracinda how to get our hands dirty. This year we went to the North and made the salted folar.

Folar is a traditional Easter cake. In some regions it's sweet and in others it's salty.

I was born in the heart of a Transmontana family where I grew up watching my grandmother Luz preparing the recipe for the typical Transmontana folar. Today I want to share this recipe with you.

This is an egg bread with a huge meaning for the whole Transmontana community. With the visit of the parish priest to the houses to be blessed on Easter Sunday, every family makes an effort on this day, in order to have a folar on the table. In these lands the folar is not sweet, it is a rich bread of the best meats and sausages of the region. The best local ingredients and the tradition of those who know how to make it are used to make this delicacy from Trás-os-Montes that can't be missed at this time of year and that tastes good all year round.

You can eat it as a snack or as part of a meal. With smoked meats and lots of fat this folar is delicious.

Do you know how it is made?

Ingredients:

- 6 eggs

- 3 cups flour

- 1 cup milk

- 1 cup oil

- 2 teaspoons of yeast

- 1 pinch of salpicão

- Various Smoked Meats (I used Bacon, Sausage and Sausage)

- Margarine for greasing

Preparation:

- Beat the eggs well with the flour, yeast, milk and oil

- Grease the baking tray with margarine and dust it with flour

- Place a little of the mixture on the baking tray

- On top make a layer with the meats and place the remaining dough.

- Bake in the oven at 200º for about 40 minutes.

Now that you know the recipe you can enjoy it and prepare your folar at any time of the year.

This is a historical tradition passed down from generation to generation that we want to keep alive.

For the traditions,

Inspirações Team