Like other conventual Portuguese sweets, the encharcada de Évora is characterized by its abundance of eggs, sugar and cinnamon. It is one of the most traditional and typical Alentejo sweets and its history is a true mystery. It is known that it was produced in the convents of Évora, Beja and Mourão, but that there were some differences between the recipes of each one of them.
The one that gained more regional and national fame was the encharcada de Évora. There are those who say that this is the original recipe and that Beja and Mourão’s encharcadas were just copies. We don’t know for sure if it’s true, but what we do know is that they are delicious and that each spoonful invites you to repeat a little more.
To prepare them, you only need quality ingredients and all the delicacy typical of making Alentejo convent sweets. Convinced? So gather the ingredients and prepare a delicious encharcada de Évora today. We are sure that your friends and family will love the final result. Enjoy!
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