The Mallorcan ensaimada: historical origins and the present day

The Mallorcan ensaimada is undoubtedly the island’s most famous sweet and one of the great symbols of Mallorcan cuisine. Its origins have long been a subject of interest to historians and food connoisseurs, as its recipe and shape appear to blend influences from the Muslim, Jewish and Christian cultures that coexisted in Mallorca over the centuries.

What is a Mallorcan ensaimada?

The ensaimada is a traditional Mallorcan sweet with a very distinctive round shape. This shape is achieved by rolling a strand of dough into a spiral. They come in many sizes, from the smallest, single-serving ones, to the largest, which serve up to 20 people.

How is an ensaimada made? Ingredients and method

The main ingredients are: flour, eggs, sugar, yeast and water. Another very important ingredient is lard (Saïm in Mallorcan), from which it takes its name (from saïm … ensaimada).

Once the dough has been prepared, it is left to prove for 1 or 2 days. The dough is then rolled out and a thin layer of lard is spread over it. It is shaped into a long strand, which is coiled upon itself until the desired size is achieved, and then baked in the oven. Once ready, it is served with a sprinkling of icing sugar on top.

The origins of the ensaimada

It is not entirely clear, but various historians and food scholars believe that the recipe for the Mallorcan ensaimada developed gradually, drawing on the traditions and customs of the different cultures that have inhabited our island.

The possible Muslim origin

Some researchers believe that the ensaimada may be linked to ancient sweets from the Muslim tradition made in Mallorca during the Islamic period. The ensaimada would therefore have evolved from an Arabic sweet known as ‘bulema’, which means ‘rose’, and probably got its name from its appearance. It had the same shape as our ensaimada, but with different ingredients such as sheep’s milk butter, egg and olive oil.

The influence of Jewish cuisine

The island’s traditional Sephardic cuisine in the 14th and 15th centuries most certainly continued to produce something similar, but adapted the recipe and used potato dough, chard, spinach, aubergines and other ingredients as fillings. Given the persecution suffered by Jews in Mallorca at that time, there are certain theories suggesting that Christians introduced the use of lard into the recipe. As Jews were not permitted to eat pork or pork products, this served as a means of determining whether they had abandoned their former beliefs and had genuinely converted to Christianity.

The Christian influence and the origins of the modern ensaimada

As the recipe evolved under Christian influence, lard came to be used in place of sheep’s milk butter, and oil was no longer used. The name ‘ensaimada’ derives from the word ‘saim’, which means lard in both Arabic and Mallorcan. After centuries of evolution, the ensaimada reached its peak and took on its current form.

When was the ensaimada first documented?

The earliest written references to the ensaimada begin to appear in 18th-century documents, in various recipe books. Later, even the famous Enlightenment writer Gaspar Melchor de Jovellanos mentions ensaimadas, as he was imprisoned in Bellver Castle between 1802 and 1808. All this demonstrates that it has been part of traditional Mallorcan pastry-making for several centuries.

The ensaimada today: a culinary symbol of Mallorca

Nowadays, ensaimadas are a staple of breakfasts and afternoon snacks in Mallorca, although they are also served at family celebrations as a delicious dessert. But it is not only Mallorcans who enjoy them; visitors and tourists are delighted to take ensaimadas home in their typical hexagonal box as a culinary souvenir. Today, the ensaimada is a well-known product both on and off the island.

Types of ensaimadas available today

The most traditional and common variety is the plain ensaimada, which is moist and delicious when freshly made. You’ll also find them filled with angel hair, custard, cream or chocolate. Perhaps the most exotic varieties are those topped with pieces of apricot, sobrasada or candied fruit. Whichever type you choose, if they’re fresh and baked in a good-quality oven using traditional methods, they’re simply exquisite.

Protecting the ensaimada as a traditional product

To protect this product, which is so emblematic of our island, the “Protected Geographical Indication for the Ensaimada de Mallorca” was established in 1996. Through its regulatory council, it monitors the ingredients used and the production process of its member producers to guarantee the final quality of the product.

If you want to know more about the world of ensaimada, follow the link: The Mallorcan ensaimada and its distant cousin, the Filipino ensaymada

https://www.productesdemallorca.es/ensaimada-mallorca-philippines/?lang=en

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