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Title: Flamenquín  
Author: World Heritage Encyclopedia
Language: English
Subject: Andalusian cuisine
Publisher: World Heritage Encyclopedia


The flamenquín is a dish typical of the cuisine of Cordoba (Spain). It was created during the 1950s in a restaurant in the city of Andújar (Jaén). It owes its name, which translates literally to "little Fleming", to the fact that its golden color, deriving from the egg used in the batter, resembled the blond hair of the Flemings who came to Spain accompanying the Emperor Charles V.


The flamenquín consists of pieces of pork loin wrapped with slices of jamón serrano, coated with breadcrumbs and egg and then deep-fried. It is often garnished with French fries and mayonnaise. A common variation replaces the loin with boiled ham. It can also be made with other fillings, such as cheese, or sausage.

The size of the finished roll ranges from a small ball up to pieces 40 centimetres (16 in) long, and can be served sliced or whole.

External links

  • (Spanish) Homemade recipes of flamenquines
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