Stop wondering ...
The journey begins with the bowl and the age-old knowledge of earthenware vessels from the eastern Mediterranean, from which it retains the Arabic sound of its name.
On Terceira Island, it consolidated its specific form, being the obligatory container for making this dish, religiously eaten by all those who celebrate, especially between Easter and Trinity Sundays, the Christian cult, of medieval European origin, to the Divine Holy Spirit.
Between being cooked and roasted, rump has become, in the middle of the Atlantic, a meeting place for flavors, where the meat is surrounded by European laurel, black pepper and cloves from India and allspice from Jamaica.
To be well done, it has to be prepared and cooked the day before and reheated a couple of times, in the wake of ancient cuisines with Iberian and Flemish roots.
All of this is involved – in the bowl and in the glass – by a verdelho wine that has been grown on the islands since the Discoveries, by the sea and also worked for its aftertaste.
The milk bread, neither sweet nor bitter, is just right to soak in the sauce and go with it!