Where it comes from
Oria, Partaloa and Taberno · Laujar de Andarax (pebetes)
The papajote keeps an orange-coloured secret: cooked pumpkin blended with flour, milk, egg, yeast, sugar and orange zest into a soft dough, fried by the spoonful in olive oil. Straight out, still hot, they are rolled in cinnamon sugar: golden outside, tender and moist within. They are typical of Oria, Partaloa and Taberno, and in Almería the boladillos — sweet or savoury — are called buñuelos, pebetes or papajotes depending on the area.
The Alpujarra version is called pebete: pumpkin pebetes are part of the baking of Laujar de Andarax, along with borrachillos and roscos de sartén.
Like the other fried doughs of the interior, their moment is Holy Week. And one clarification so as not to get lost: these are not the paparajotes of Tíjola, which are made on a lemon-tree leaf and have a story of their own.
What it is made with
Underlined ingredients link to Local produce.
How it is made at home
- Cook the pumpkin and mash it.
- Mix the mash with flour, milk, egg, yeast, sugar and orange zest into a soft batter.
- Let the batter rest a while.
- Fry spoonfuls of batter in hot olive oil until golden.
- Drain and roll in cinnamon sugar.