Glossary C

Cleche refers to filled biscuits from Iran

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Clessidra is the Italian term for egg timer

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Cloche a fromage is the French term which means "cheese cover"

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Cloisa refers to a Catalan Tapa which are clams, often marinated in white wine with garlic and parsley. Cloisa is also called Almejas.

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Clotted cream refers to a specialty food of Southwestern England that is prepared by heating rich unpasteurized milk until a thick spreadable cream forms on the surface.

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Deutsch: Gewürznelke / Indian: Karayampoo/Grambu
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri Lanka. They have a numbing effect on mouth tissues. The clove tree is an evergreen that grows to a height ranging from 8 - 12 m, having large leaves and sanguine flowers in numerous groups of terminal clusters.

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Coca is Ibiza's version of Pizza; a kind of savory cake or pie with toppings. Coca is usually made with meat, vegetables (pepper and aubergine), fish or seafood fillings/toppings. The two (2) of the most popular varieties of Coca are:

(1) Coca amb Pebreres with a topping of sliced green and red peppers

(2) Coca Amb Ceba i Tomata with chopped onions and tomatoes

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Coca a Catalan word which refers to Catalan cake which has either sweet or savory toppings. Catalan Coca is a very popular flat and oval shaped pastry that is often made of unleavened bread or, sometimes, a sort of Victoria sponge . The texture can vary from dry and flaky to moist or spongy, and the ingredients and toppings range from sugar, anisette pine nuts and dried fruit to tangy fried onion and green pepper. Traditionally, different Coques are made for each feast day, the most notable and popular Coca which has a sweet toppings is Coca de Sant Joan , which is leavened, candied and glazed. Some Coques are covered with Pine nuts (Pinyon or Piñones). Coca de Llardons is made with sugared Chicharrones (pork scratchings) and served and eaten during the Carnival week before Lent. All types of Coca is best served with Cava. The sweet Coca versions are often named after a Saint and traditionally served on the feast (Fiesta) of that Saint, the main one being Coca de San Joan (St John), which has a candied fruit topping. Other Coques are just made with sugar or pine nuts. Coca Amb Xocolate, another kind of Coca has a stuffing of rich dark chocolate and is best serve as breakfast dish. The savory topped Coques are eaten everyday and are often made with Samfaina with the addition of anchovies, sardines, sausages, and many more. Sweet Coques are oblong in shape and large ones can be bought by the slice, while savory Coques can be either oblong or more frequently are made in baking trays and sold in squares.

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Coca Mallorcan also called Mallorcan Coca refers to Mallorca's open savory tart. It is Mallorca's version of Pizza which is usually eaten as a snack, but is an important food in Mallorca and always served during important family occassions or celebrations and other important feast in the Island.

Coca Mallorcan is made with different and wide selection of toppings, but unlike the Italian Pizza, it has no cheese on them and of course the Pastry made from flour.

Below are two (2) of the varieties of Coca Mallorcan, based on the toppings used:

1. Coca de Pebres Vermells with red pepper/paprika toppings. Pebres Vermells are red pepper/paprika in Catalan.

2. Coca Amb Verdura (Green Coca) with toppings made from Chard or Spinach, garlic, Spring onions, Parsley, etc.

Other toppings which can be used are Red and green Peppers, Onions, Black olives and Anchovies, Flaked tuna or other flaked fish, Sobrasada or Bacon. Almost the same toppings used in Pizza with the exception of the cheese.

Coca Mallorcan is usually made for many people on a large tray and cut into square slices when served.

Coca Mallorcan was served to us in Mallorca during the post-wedding party of my step-son who got married to a Mallorquin, together with Bread Pudding and Mallorca's famous Ensaimada to my delight because we also have Ensaimada in the Philippines which is very similar to Mallorca's. Below is a picture of slices of Coca Mallorcan (the left side) with Spinach and Red Pepper as toppings.

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Cocada refers to a Mexican sticky sweet made with coconut.

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