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La paniza en una especie de tortilla hecha a base de harina de garbanzos.

Características

La elaboración consiste en cocer la harina en agua y sal, una vez cocida se extiende la masa sobre un plato húmedo y se deja enfriar. Ya fría la masa se corta en tiras de más o menos un centímetro de grueso y se fríen en aceite muy caliente.

Véase también

Esta página se editó por última vez el 18 sep 2019 a las 15:23.
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