Sofrit

Sofrit is a traditional Mediterranean dish, particularly popular in Spain and parts of North Africa. Its exact origins are debated, but it is generally considered a foundational element of many regional cuisines. At its core, sofrit is a slow-cooked stew or braise characterized by its rich, deeply flavored base. The primary ingredients typically include a combination of aromatic vegetables, most notably onions, garlic, and peppers, which are finely chopped and sautéed over low heat for an extended period. This slow cooking process, known as "sofrito," is crucial for developing a sweet, concentrated flavor and a soft texture.

Beyond the vegetable base, sofrit can incorporate various meats, such as lamb, chicken, or rabbit, as well as pulses like chickpeas or lentils. Tomatoes, either fresh or as paste, are a common addition, contributing acidity and color. Spices vary by region but often include paprika, cumin, and saffron, lending characteristic warmth and aroma. The dish is usually finished with a liquid, such as broth or wine, and simmered until the ingredients are tender and the sauce has thickened. Sofrit is often served as a main course, accompanied by rice, bread, or potatoes, and is prized for its comforting and hearty qualities.