Dar Al-Yayyar (Cútar): the flavours and cuisine of Al-Andalus
Aromas from times gone by that shape our memories and flavours of today, from the fried fish so common among the humble classes of Al-Andalus to porridge and its powerful caloric contribution, not to mention salted and pickled foods, among many others.
Today, we want you to join us on a culinary journey through time, where textures and aromas will transport us like a time machine to a past that so defines the present in these lands of Andalusia.
But what do we mean when we talk about Andalusian cuisine? How can we enjoy these culinary delights today?
Andalusian cuisine: a brief introduction
When we talk about Andalusian cuisine, we are referring to the culinary traditions and customs that existed between 711 and 1492 in the territories of Al-Andalus. Known as al-mutbaj al-andalusí, it was the result of the fusion of Berber, Arab and Visigoth traditions in the region.
Among its ingredients, the abundant use of certain spices and elements such as saffron, ginger and cumin stood out, as well as the presence of almonds, raisins and citrus fruits such as oranges and lemons. All this without forgetting the use of fundamental elements in the different Mediterranean cuisines such as olives, grapes and wheat, and incorporating what were at the time new elements such as aubergines, sugar cane and rice, which are now so integral to our traditional cuisines.
Today, these culinary traditions and customs have been passed down to us through manuscripts such as the 13th-century Almohad cookbooks Kitāb al-ṭabīj and Fuḍālat al-jiwān.
Cútar, Dar Al-Yayyar and the Andalusian legacy
Our immersion in the world of flavours of Al-Andalus takes us along winding roads to Cútar, a village with a clear Andalusian influence, not only in its medina structure and the architectural style of some of its buildings, but also in a secret that was kept for centuries within the ancient walls of a house.
The manuscripts of Cútar
In 2003, a series of manuscripts from the Al-Andalus period belonging to the alfaquí Muhammad al Yayyar were accidentally found in Cútar during renovation work on a private house. They date from the 15th century and in some cases contain notes from the early 16th century, when it is believed they were hidden to avoid reprisals after the conquest of the Christian kingdoms of the north.
Among these manuscripts we find a finely crafted Koran, various personal notebooks of different kinds and, due to the period in which it was written, there are also notes on the conquest of the territory by the Catholic monarchs both in the Axarquía and in the rest of the Nasrid Kingdom of Granada. Of course, there are references to Andalusian gastronomic traditions, which is the subject at hand.
Dar Al-Yayyar and Andalusian cuisine
At Dar Al-Ayyar, in Cútar, we find a place that acts as a veritable time machine, transporting us back to the times of Al-Andalus through a sensory experience of aromas, flavours and textures. A time of cultural fusion, the aromas of the souk and the musicality of water flowing through cool gardens.
The story of Yayyār begins in a small family kitchen, where traditions converged and flavours served as a bridge between cultures. Through research and the recovery of ancient recipe books, as well as consultations with chefs, artisans and farmers, a culinary manuscript was created that best reflects the gastronomic traditions of Al-Andalus.
Today, at Dar Al-Ayyar, they understand gastronomy as an act of beauty, creating dishes with memory, soul and the intention of transporting us back in time, which almost stands still, in a unique experience full of nuances, close to home, which allows us to let flavours and conversations flow as if time did not exist.
