As the most colorful season of all approaches, Christmas, so do the typical sweets of the season: Azevias de Grão.

The ancients say that hollyhocks arrived in Roman times. Today they are one of the most typical Christmas sweets in the Alentejo.

Grain sorrel is a staple on the Christmas table, and this is a recipe that has been passed down from generation to generation. Where you can have your own adaptations in each family.

This is a sweet that needs two days of preparation to be done well. The first for the filling to rest overnight, and the next for the dough and the rest of the process.

If you’re patient and want to follow the recipe as our grandmothers did, follow the steps in the recipe.

The recipe:

Ingredients:

For the filling:

• 500gr sugar
• 6 yolks
• 150gr grain
• Half a lemon zest

For the dough:

• 600gr unleavened flour
• 80g unsalted butter
• 300ml water
• 1 glass of brandy
• 1 pinch of salt
• 50ml olive oil
• Oil to taste
• Sugar to taste

Preparation:

For the filling:

Start by boiling the chickpeas and mash them.

Put the sugar and water in a saucepan, mix and boil for a few minutes.

Remove the mixture from the heat and add the mashed chickpeas.

Stir well and add the beaten egg yolks and lemon zest.

Put it back on the heat until it boils and you have a thicker cream.

For the dough:

Mix the flour with the water, butter, brandy and salt.

Knead well and gradually add the olive oil, continuing to knead.

Using a rolling pin, roll out the dough until it is very thin.

Then place small mounds of (cold) cream on top of the pastry.

Cut into circles and fold into half-moons.

Then fry in hot oil, remove and place on absorbent paper.

Finally, sprinkle with sugar while they are still soft and serve.