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Pestiños de Andalucía

Jacqueline le Grange from South Africa

30 minutes
Cooks in
2 minutes each
Country of origin

This is my most memorable culinary experience I have from a visit to Cordoba with my boyfriend. We have a shared love for Spain and its food and culture. We always do our best to seek out authentic restaurants when in Europe and try to stay away from the tourist traps. On this occasion we found ourselves lost in Cordoba on a hot July day. Having nearly expired from the heat and driven in circles for what felt like hours we passed a small taberna on a rather uninspiring residential street. An enthusiastic waiter welcomed us to a divine buzz of Spanish bustle and conversation; it was packed with locals watching a bull fight. The atmosphere wrapped around our enthusiastic hearts immediately. We enjoyed a glass of cava and some olives followed by salmorejo and Iberican jamon. The special of the day was ‘tomatoes of Cordoba’; an enormous plate of the sweetest local tomatoes with salt and olive oil, it was incredibly simple and fantastic. We finished our meal with ox tail and a glass of Ribera del Duero. We were the only foreign couple in the restaurant, unnoticed and enjoying the most wonderful surroundings. It was a moment I wanted to stay in forever but before I knew it our waiter was there with ‘la cuenta’ and a last Spanish delight; Pestiños de Andalucía, enjoyed with a glass of Oloroso sherry. It was our sweet little ending, an experience that will never be forgotten. We left with a heartfelt ‘gracias’ and off to a dreamy siesta. I still carry the Taberna San Cristobal printed serviette in my wallet to remind me of that wonderful afternoon. I dedicate my entry to that day, to the incredible gastronomic feast, to the friendly and entertaining locals of Cordoba and to myself; simply because of my dedicated interest and love for Spanish culture and food. Thank you World Nomads, here is the recipe for my sweet little ending. May these Pestiños bring as much comfort and happiness to the reader as they did for me!


  • 1 cup Muscadel or sweet sherry
  • 1/2 tsp salt
  • 1 orange, half peeled, half zested
  • 1 lemon, half peeled, half zested
  • 1/2 cup olive oil
  • 1/4 Tsp anise seeds (ground)
  • 3 1/2 cups all-purpose flour
  • 10g baking powder
  • 2 tsp cinnamon
  • 1 quart oil to fry (sunflower oil)
  • 1/4 cup mixture of castor sugar and cinnamon


  • Peel half of the orange and half of the lemon and zest the remaining halves and keep separate.
  • In a small saucepan gently fry the orange and lemon peel in the olive oil over medium heat, about 6-8 minutes.
  • Take off the heat and add the anise. Allow the mixture to infuse and cool then remove the citrus peel.
  • In a bowl combine the wine, salt, lemon and orange zest, and olive oil.
  • Add flour and cinnamon and knead to a smooth dough, let it rest for 20 minutes.
  • Roll dough about 1/8 inch thick on a lightly floured surface. Cut dough into 2 x 2 inch squares. Take two opposite corners from each square and press these together in the centre. If dough does not stick together use a small amount of water.
  • Heat oil to 375°F. Carefully drop the Pestiños into hot oil and allow them to float to the surface. Once golden turn upside down until cooked through.
  • Remove from oil when both sides are golden brown.
  • Place on paper towel and toss into cinnamon sugar. Serve warm with a glass of chilled sherry.


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