Coca (pastry) explained

Coca
Country:Catalan-speaking lands
Type:Pastry
Main Ingredient:Sweet dough: eggs, sugar
Savoury dough: yeast, salt

The coca (in Catalan; Valencian pronounced as /ˈkokə/), coc or fogassa, is a pastry typically made and consumed in Catalonia,[1] [2] the Aragonese Strip,[1] [3] most of Valencia,[1] the Balearic Islands,[1] Andorra[4] [1] and in French Catalonia.[1]

All around the Mediterranean there are similar typical dishes.[5]

Etymology

The word coca—plural coques—comes from Dutch during the Carolingian Empire, and shares the same roots as the English "cake" and the German "Kuchen".[6]

Similarities

There are many diverse cocas, with four main varieties: sweet, savoury, closed and open. All of them use dough as the main ingredient, which is then decorated. This dough can be sweet or savoury. If it is sweet, eggs and sugar are added, and if it is savoury, yeast and salt. As regards the topping or filling, fish and vegetables are usual at the coast whilst inland they prefer fruit, nuts, cheese and meat.[7] Some cocas can be both sweet and savoury (typically mixing meat and fruit).

Types of coca

Coca is almost any kind of bread-based product. Its size can vary from 5 cm up to 1 metre. There are various presentations:

Varieties

Amongst the list of varieties, the most common are:

The Other varieties are:

Savory

Sweet

Festivities

"Cocas are (...) strongly linked with our country's traditions."[8] The coca is a dish common to rich and poor[9] and a basic part of Catalan cuisine.

In Catalonia, the coca has a direct relationship with the Catalan; Valencian: festa or holiday.[10] It is typical to buy or prepare cocas during holidays, especially during Easter (Catalan; Valencian: Pasqua), Christmas (Catalan; Valencian: Nadal) and Saint John's Eve (Catalan; Valencian: la revetlla de Sant Joan). Some cocas even have the names of saints and they are eaten on that saint's day (such as the Saint John's Coca, Catalan; Valencian: Coca de Sant Joan). Nonetheless, many eat them without any religious or festive reason, and especially in places like Italy, this dish need not carry any special significance. The Catalan; Valencian: Coca de Recapte obeys this logic exactly, since the Catalan; Valencian: recapte is a kind of picnic habitually taken out into the fields.

Similar recipes along the Mediterranean

Coca, being the Catalan variety of a Mediterranean dish, has local counterparts all over the Mediterranean, especially in its savoury kind. Apart from Italy,[11] other countries also have similar cakes, pies and pastries. Four examples are the Algerian coca which is a variety of the Catalan coca, often presented as a closed square pizza filled with onions, red peppers, tomatoes, and spices, or shaped like empanadas which are from the same family as cocas; Pissaladière from Provence; the Lahmacun from Turkey and the French: Bouchée à la Reine from France, Belgium and Luxembourg, where it is one of the national dishes.[12] Similarly, sweet pies can be found all over Europe. The more specific King's cake (in Catalan, Catalan; Valencian: [[Tortell|Tortell de Reis]]) is traditional in Occitania as well as in territories of Catalan culture as a part of the New Year holidays.

See also

External links

Notes and References

  1. Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995.
  2. http://www.vegueries.com/gastronomia/recapteCAT.asp?T=C Coca de recapte
  3. http://www.redaragon.com/gastronomia/recetas/default.asp?accion=mostrar&id=20243 Coca d'albercoc
  4. http://www.rumbo.es/guide/es/europa/andorra/gastro.htm Coca massegada
  5. Source: Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995.
  6. Web site: Diccionari català-valencià-balear. 2021-09-13. dcvb.iec.cat.
  7. Source: Eliana Thibaut i Comalada, pp20 Les Coques Catalanes, Proa, Barcelona 1995.
  8. Source: Eliana Thibaut i Comalada, pp17 Les Coques Catalanes, Proa, Barcelona 1995.
  9. "This is not a dish for the nobility, but rather one linked to popular traditions..." Source: Eliana Thibaut i Comalada, pp 17 Les Coques Catalanes, Proa, Barcelona 1995.
  10. "...we can assert that the coca is truly an example of popular cuisine associated with religious ritual..." Source: Eliana Thibaut i Comalada, pp19 Les Coques Catalanes, Proa, Barcelona 1995.
  11. "In Italy, (...) we have seen these cocas in bakeries and pizzerias, exactly the same as their valencian counterparts." Source: Martí Dominguez, Els Nostres Menjars (1978), quoted by Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995.
  12. Web site: Fourney. Anne. Le tour du Luxembourg en 12 plats. 14 July 2015 . Luxembourger Wort. 27 January 2016. fr.

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