Dishes in Mallorca.
Mallorcan dishes that are worth trying is the topic of this post. As I am Polish living in Mallorca, I will not pretend to know how to cook Majorcan dishes. For this reason, I asked a food blogger, who is a Mallorcan, for help. She provided me with her recipes for traditional Mallorcan dishes, dishes in Mallorca that are part of their tradition. In this post you will find something sweet and something salty. There will be plenty of meat, including even rabbit. Mallorcan cuisine will certainly surprise you.
I must admit that I am not a fan of such meaty dishes myself. I’m an advocate of Italian cuisine, I honestly don’t like Spanish. I cook Polish at home and, of course, sometimes I smuggle in seafood, pasta and flavours from all over the world. I think that everyone does it. However, many people who follow my blog ask me for recipes for Majorcan dishes. So I decided to please you this way too! At the moment we are learning together, because I don’t know anything about Majorcan cuisine. However, I must add that the famous paella is not a Majorcan dish, so it won’t be in this post.
However, if you want to know many more recipes, you should definitely visit Marga’s (Marga Pericas) website – “blog de cocina mallorquina – maremallorca”, which is a blog about Majorcan cuisine. Marga has her own Mallorcan audience, but I am sure that she will be very pleased if her dishes are appreciated by the Polish public as well :).
Link to recipe blog here: https://maremallorca.net/
Here is the link to facebook: https://www.facebook.com/maremallorca/
And to instagram: https://www.instagram.com/maremallorca/
Traditional dishes in Mallorca that you must try.
The list of dishes is not rated by me from worst to best. The order is random. All I did was to divide the dishes into soups, meat dishes and baked goods. I hope that Marga and I can help you get to know the flavours of Mallorcan cuisine a little better! And we will do it in such a way that the dishes in Mallorca do not cause you any problems.
SOPA RELLENA DE NADAL – Mallorcan Christmas Soup.
Here is a link to the original recipe in Spanish: https://maremallorca.net/2017/12/09/sopa-rellena-de-nadal/
– 0,5 kgmixed minced meat (pork and beef)
– 1 packet of snail shell pasta
– 1 egg
– marjoram, salt, pepper
– 1 a slice of bread dipped in milk
– optionally: grated fresh truffle or some duck or goose liver pate
– a good and substantial broth (Marga makes it with chicken, veal on the bone, bone marrow, lamb neck, leek, carrot, celery sprig and salt, which she cooks for about 2 hours, strains and preserves the broth (the meat can be made into croquettes, etc.))
Start by seasoning the meat for the soup, put the beaten egg, milk-drained bread, ground marjoram, salt, pepper and meat into a bowl. Mix well and set aside for the meat to develop its flavour. This is how you obtain pasta stuffing. Then take the stuffing and put it into the pasta (this is why the pasta must be shaped like this). Bring the soup to the boil, put the pasta with the stuffing into the soup and leave it on a low heat for 10-15 minutes. The soup is served hot. Enjoy!
SOPES MALLORQUINES – traditional majorcan dish.
Here is a link to the recipe in Spanish: https://maremallorca.net/2013/11/10/sopes-mallorquines/
– 1/4 a loaf of bread (very thin slices of bread)
– bunch of tender chives
– 1 small cauliflower
– 1 small cabbage
– 4 artichokes
– 2 cloves of garlic
– bunch of parsley
– 1 ripe tomato
– handful of peas
– 100g tender beans
– Several different mushrooms (your choice)
– oil, salt, pepper, ground sweet paprika
Wash and chop all the vegetables. Pour the olive oil into a saucepan, fry the garlic, chives and tomatoes until golden brown. Add the rest of the vegetables, stir, season and pour in a teaspoon of paprika, then pour in water to cover the ingredients. Cook for about 15 minutes. Then take a clay pot, pour a little of the stock from the previously cooked vegetables on the bottom, then place thin slices of bread on it (in Mallorca there is special bread for this, very thin, crumbly and without salt, if you don’t have one, use very thin, dark bread) until they soak.
When the vegetables are cooked, take them out and arrange them on slices of bread and sprinkle them with a little broth. It is best to leave this dish overnight and the next day reheat it in the oven before serving (earthenware dish). Add cherries, olives or pickles to sopes mallorquines. Enjoy!
POTONS A LA MALLORQUINA (MANITAS DE CERDO A LA MALLORQUINA) – Legs of pork in Mallorcan style – dishes from Mallorca.
Here is a link to the recipe in Spanish: https://maremallorca.net/2013/06/01/potons-a-la-mallorquina-manitas-de-cerdo-a-la-mallorquina/
– 8 pork legs, cut length ways in half
– 1 onion
– 1 tomato
– 1/2 red Peppers
– 2 carrots
– 3 cloves of garlic
– 2 bay leaves
– aromatic herbs (fennel, marjoram)
– Oil, salt, pepper, 1/2 chilli
– roasted almonds and fried bread for a snack
– potatoes for frying
Wash the meat well, put it in a pressure cooker, add the onion, tomato, peppers, carrots, peeled garlic, herbs, chili, bay leaf, drizzle with olive oil, salt and pepper and cover with water. Then boil for about an hour from when it starts to boil. Then remove the legs from the pot, put them in a clay pot and pour the boiling water over them, mash all the vegetables and throw them into the legs, cook, stirring constantly, so they don’t stick together, add the fried bread and fried potatoes. Serve hot. Enjoy!
CONILL AMB CEBA – CONEJO CON CEBOLLA – rabbit with onion.
You can find a link to the recipe in Spanish here: https://maremallorca.net/2013/07/09/conill-amb-ceba-conejo-con-cebolla/
– 1 rabbit, cut into small pieces
– 8 large onions
– 2 ramellet tomatoes (tomatoes with pulp, ramallet is a variety of Majorcan tomato)
– 3 cloves of garlic
– 1 bay leaf
– 1 glass of brandy
– oil, salt and pepper
– 1 sprig of fresh thyme
Season the meat and brown it in a frying pan. Then take them out and set aside, leaving the oil. Cut the onion into strips and chop the tomato. In a large clay pot pour the oil in which you browned the meat, add the garlic, tomatoes, bay leaf, chili and finally the onion, brown everything over a medium heat. Then add the brandy and thyme sprig, followed by the meat, and simmer for about 45 minutes.
Serve hot with mashed potatoes.
Do not add water or broth, as the onions release a lot of water.
PORCELLA ROSTIDA – LECHONA -roast pork
You can find the recipe in Spanish here: https://maremallorca.net/2020/03/24/porcella-rostida-lechona/
– a piglet of approximately 6 kg
– 3 lemons
– glass of brandy
Ask the butcher to mark the portions on the pig, but not to cut it.
Marinate the piglet the day before. Put it in a bowl, season well on both sides, squeeze the lemons and drizzle with lemon juice, brush with lard, massaging well so that it soaks into all the meat. Cover the meat with plastic wrap and refrigerate until the next day.
Peel the potatoes and put them in a pan over a very low heat (they should be candied).
Preheat the oven to 175 degrees, put the meat inside, making sure the pig’s skin is facing down, remove from the oven after 45 minutes and turn the meat, this way the skin rises. Cover with aluminium paper and put in the oven for another 45 minutes. After this time, remove the aluminium foil and spray the whole crust well with brandy, place in the oven, raise the temperature to 190 degrees and leave for about 10 minutes or until the skin forms characteristic bubbles. At the same time, add the potatoes that we have already candied. We already have the piglet prepared. Serve with the potatoes and a salad with oil, vinegar and salt.
FRIT MALLORQUI – FRITO MALLORQUIN – traditional Majorcan dishes and cuisine.
Recipe in Spanish at this link: https://maremallorca.net/2013/02/28/frit-mallorqui-frito-mallorquin/
– 1 kg fried lamb’s liver
– 250 grams of boiled blood
– 1 kg potatoes
– 2 red peppers
– 2 bunches of chives
– 250 gr beans
– fresh fennel
– 1 bulb of garlic
– salt, bay leaf and 1 chilli
– olive oil
Finely chop the fried liver, season, cut all the vegetables into small pieces and pour oil into the pan. Crush the garlic with the peel and put it into the pan, to this fry the potatoes, then take them out and put them into a clay pot. In the pot fry the red pepper, chives, beans, bay leaf, chilli. When well cooked sprinkle with fennel, take out, drain well and put into the clay pot together with the potatoes, dice the blood and add, mix everything very well. It tastes much better from day to day.
AGUIAT DE PILOTES – GUISO DE ALBONDIGAS – Mallorcan stew – dishes on Mallorca.
Link to Spanish recipe: https://maremallorca.net/2013/09/09/guiso-de-albondigas/
– 0,5 kg mixed minced meat
– 1 onion
– 1 ripe tomato
– 10 large mushrooms
– 1 garlic
– Fresh marjoram (Moraduix)
– oil, salt and pepper
– flour for coating
– 1 egg
– 0.5 one litre of meat broth
Put minced meat into a bowl, season with salt and pepper, add egg, finely minced garlic, ground marjoram and mix well. Form into small balls, coat in flour and fry. Remove and drain on absorbent paper. In a clay pot make a sauce from the onion, tomato and carrot, add the stock and finally the pieces of meat. Cook on low heat for 0.5 hours, after this time add the potatoes cut in quarters and when they are soft add the mushrooms, cook for 5 minutes. Done!
BERENJENAS RELLENAS – stuffed aubergines.
Link to recipe in Spanish: https://maremallorca.net/2013/07/13/berenjenas-rellenas/
– 4 medium aubergines
– 1 onion
– ripe tomato
– 700 gr mixed minced meat
– parsley, salt, pepper, flour and breadcrumbs or crackers
– half a glass of milk
– frying oil
Bring salted water to the boil, cut the aubergines in half-length ways and when the water boils, place them in a pot and cook until tender. Pour the olive oil into a pan, fry the onion and very finely chopped tomato, add the finely minced meat and cook with salt and pepper. Then drain the aubergines and scoop them out with a spoon, chop the remaining pulp finely and add it to the meat sauce, also add chopped parsley, add a spoonful of flour to bind, a little milk and mix well. The next step is to fill the aubergines with the sauce and the meat and topping with breadcrumbs. Then fry until golden brown. Serve with tomato sauce.
CALAMARES RELLENOS – CALAMARS FARCITS – stuffed calamari.
Link to Spanish recipe: https://maremallorca.net/2014/04/02/calamars-farcits-calamares-rellenos/
INGREDIENTS (serving for 4 persons):
– 4 fresh medium squid
– 400 gr ground beef
– 1 a handful of sultanas, another of pine nuts
– slice of bread without crust
– 1 glass of milk
– 1 onion, 2 garlics, 2 leeks, 1 bay leaf
– can of tomatoes
– salt, pepper, sweet paprika, flour for coating, marjoram, oil
– 1 glass of white wine
– fish broth
– 1 handful of roasted almonds
Clean the squid well, removing the fins and legs. Put a slice of bread in a bowl and add the milk, soften and crumble, then add half the sultanas, half the pine nuts, very finely chopped calamari legs and fins, to this add the minced meat, salt, pepper and finely chopped marjoram. Mix this with your hands. Then fill the squid with this stuffing, leaving the top unfilled, close the squid with a toothpick and prick the rest of the squid with another toothpick so it doesn’t overflow when frying. Bread in flour and fry a little on each side, set aside.
Mix the minced meat with the garlic and roasted almonds, set aside. Then chop the onion, 1 garlic and a very small leek. Now pour the oil into a low saucepan or clay pot and fry over a low heat until everything is well cooked. Add the rest of the sultanas and pine nuts, the bay leaf, a tablespoon of sweet pepper and the tomato. Season, add the squid,
white wine and stock until the ingredients are covered. Add the minced meat and simmer for 25/30 minutes. Serve with potatoes or white rice.
SEPIA A LA MALLORQUINA – sepia (cuttlefish) in Majorcan.
Link to Spanish recipe: https://maremallorca.net/2015/01/20/sepia-a-la-mallorquina-receta-para-la-tele/
– 1 kg dirty cuttlefish (without skinning)
– 4 large onions
– 0.5 bulbs of garlic
– 4 juicy tomatoes
– 250 mlfish bouillon
– salt, pepper, sweet paprika
– 1 bay leaf
– 1 glass of brandy
– sultanas and pine nuts
– parsley for garnish
First we cut the cuttlefish into small pieces, then we pour two tablespoons of olive oil in a clay pot, add half a head of garlic to give the oil an aroma. Then add the cuttlefish and leave it on a low heat to release all the water. Cut the onion into strips and, as soon as you see that there is no more water, put it into the saucepan together with the cuttlefish and continue cooking over a low heat. Then peel the tomatoes and chop into a puree, add to the stew, throw in the bay leaf, chilli, salt and pepper. Add a glass of brandy and set aside until all the alcohol has evaporated, add a pinch of sweet pepper and then fish stock to cover the cuttlefish. Cook everything together for about twenty minutes, taste and season if necessary, finally add the pine nuts and sultanas and about two minutes before turning off the heat sprinkle with chopped parsley. Enjoy!
PANADES – EMPANADAS – traditional Mallorcan pastry.
Link to recipe in Spanish here: https://maremallorca.net/2013/03/23/panades-empanadas/
– 1 glass of water
– 1 one glass of olive oil and one glass of lard
– 0,5 kg flours
– 1 a leg of lamb, boneless and finely diced
– piece of salted bacon
– piece of sobrasada
– 0,5 packets of peas (optional)
– salt and pepper
Season the meat and fry it slightly in a pan to seal it, then set it aside.
Pour a glass of water into a bowl, add the oil, butter and flour, mix everything well and knead until the dough is ready.
Take a ball of dough and put it in a bowl with high sides, line the bowl with dough, fill the centre with pieces of meat, 2 or 3 pieces of bacon and 2 or 3 pieces of sobrasada, and add peas if you like. Make another ball of dough and flatten it well to cover the bowl, sliding the edges together. Making sure the edges of the dough are tight, press it down. Preheat the oven to 180 degrees and put the empanadas in, bake them for about 45 minutes.
COCA DE PATATA CON ALBARICOQUES – traditional Mallorcan coca, sweet with apricots
Recipe in Spanish: https://maremallorca.net/2018/05/29/coca-de-patata-con-albaricoques/
– 1 medium potato
– 1 glass of milk
– 0,5 glass of sunflower oil
– 1 egg
– 3 spoons of sugar
– 0,5 yeast cube (approx. 12 gr)
– flour approx. 600 gr
– caster sugar
Boil the potato with the skin on, once cooked, peel, mash with a fork and set aside. Heat the milk and add the yeast to dissolve well (the milk should not be very hot). In a bowl, beat the egg with the sugar, add the oil, milk with yeast, boiled potato and finally the flour, mix well until a sticky dough forms, form a ball and cover with a clean cloth, set aside for about an hour. Cut the apricots in half and remove the stone, place them on a plate with the opening upwards and sprinkle with sugar and cinnamon, set aside.
When the dough has doubled in volume, line the tin with baking paper and place the dough inside, making sure it covers the whole tin and its corners, place the apricots on top and let it rise a second time.
Set the oven to 220 degrees and as soon as the cake has risen again, put it in the oven. After 5 minutes lower the temperature to 200 degrees and leave the cake until you check with a toothpick if the cake is dry in the middle. Remove from the oven and set aside to cool. Once cooled, sprinkle with icing sugar and “a comer”! :)
COCA DE TRAMPÓ – COCA DE VERDURAS – vegetable coca – dishes in Mallorca.
Link to Spanish recipe: https://maremallorca.net/2013/05/12/coca-de-trampo/
– 200ml water
– 200ml olive oil
– pinch of salt
– 0,5 packet of yeast (approx. 12g)
– 500g flours
– 3 large tomatoes
– 2 onions
– 2 green peppers
– a little oil, salt and pepper
Make the dough: pour oil, water, flour, yeast and salt into a bowl, mix well, knead gently, set aside for about 15 minutes.
Cut the tomatoes into small pieces, so do the peppers and onions, season with salt, pepper and a little olive oil, mix well.
Remove the baking sheet and line the dough, stretching it well, drain the vegetables and place on top of the dough, place in an oven preheated to 175 degrees for about 45 minutes. Cool down.
We already have a bun ready to eat. Enjoy!
COCA DE REQUESON – GREIXONERA DE BROSSAT – coca with cottage cheese.
Link to Spanish recipe: https://maremallorca.net/2013/04/08/greixonera-de-brossat-coca-de-requeson/
– 0,5kg curd
– 6 eggs
– 6 tablespoons of sugar
– pinch of ground cinnamon
– lemon peels
In a bowl, whisk eggs with sugar, add cottage cheese, add lemon zest and cinnamon, mix everything well. Put it in a mould and bake for 45 minutes at 150 degrees. And done!
BUNUELOS – BUNYOLS – Mallorcan doughnuts.
Link to Spanish recipe: https://maremallorca.net/2013/10/17/bunyols-bunuelos/
– 1 kg white yams
– 1 large potato
– packet of yeast (25g)
– 250g confectionery flour
– frying oil
Boil the yams and potatoes with the skin on, when soft peel and knead into a soft paste.
Put the yams and potatoes into a bowl, add the yeast, flour and mix everything well. Leave for half an hour.
Pour a generous amount of oil into a large frying pan when it is hot, soak your hand in water with a little salt (which you will have in the bowl) and take balls of dough, piercing them with your thumb and pouring them directly into the pan (you need to moisten your hand each time). Remove the doughnuts to a plate with absorbent paper so they don’t get greasy.
They are usually served warm and sprinkled with sugar or dipped in honey.
These are typical Mallorcan sweets that are eaten on the eve of Virgin’s Day, which is 21 October.
Majorcan cuisine can surprise you.
I’m sure many of you didn’t expect that such dishes existed in Mallorca. Rabbit with onions, donuts or empanadas. I also know that many people don’t know that the famous Spanish paella is only served in Mallorca because of the tourists. Additionally, it is an expensive meal, all due to its fame, as the ingredients themselves are not the most expensive.
Dishes on Mallorca are definitely meat-based. Vegetarian dishes are only a snack here. As in most places in the world, traditional dishes are often made with flour, potatoes and pork. That is, everything that was easily available in the old days. Olive oil, pork and tomatoes are an integral part of Majorcan cuisine.
I have decided that in this post I will not give the standard recipes for pa amb oli etc.. I hope that in this post you have learned something new and on your holidays on the island you will know what dishes to choose in Mallorca. And for variety, I leave you with links to some other dishes from the island’s traditional cuisine.
The dishes in Mallorca that you have yet to try:
Arroz seco con sepia y gambas, something a la paella: https://maremallorca.net/2020/05/23/arroz-seco-con-sepia-y-gambas-arros-sec-amb-sipi-i-gambes/
Arroz brut: https://maremallorca.net/2013/02/23/arroz-brut/
Tumbet mallorquin: https://maremallorca.net/2013/03/15/tumbet-mallorquin/
If you are looking for help in planning your stay in Mallorca and do not know where to start – write to me. I will be happy to help you plan your holiday on Mallorca. I’ll create for you an individual sightseeing plan. I will help you choose the best place to go. I approach everything quite individually. Because, after all, everyone on holiday has different requirements.
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