Lousã Tigelada
Also known as: Lousã Tigelada
A flour-thickened Beira tigelada with lemon and cinnamon, browned in earthenware.
- Origin
- Lousã · Serra da Lousã
- Region
- Lousã · Coimbra
- Season
- Year-round · Easter · Christmas · festivals
Tigelada Lousanense beats eggs, sugar and a small amount of flour before milk, lemon peel and cinnamon are added. It bakes for about an hour in glazed earthenware, forming a dark caramelised top over a golden, softly grainy body that may retain some syrup.
Flour distinguishes it from purely milk-and-egg tigeladas and gives enough body to serve by spoon or as an irregular slice.
- eggs
- sugar
- milk
- wheat flour
- lemon peel
- cinnamon
- optional honey
Sweet and milky, with oven caramel, lemon-cinnamon fragrance and a texture thicker than flan.
Historically it could use muscovado or yellow sugar, honey, and goat's, sheep's or cow's milk.
At traditional Lousã restaurants and village festivals in the mountains.
Coffee, mountain-herb tea or honey liqueur.
Tigelada was celebration food in the agro-pastoral communities of Serra da Lousã, appearing at Easter, Christmas, local feasts, weddings and baptisms. It baked in residual wood-oven heat after other foods, in red or black earthenware according to local practice.
A memoir by Eugénio de Lemos recalls it at the São Lourenço da Silveira feast; it remains available in Lousã restaurants.
Sources: visitarganil.pt
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