Logotipo de la Asociación de Turismo Altiplano de Granada
Logotipo de la Asociación de Turismo Altiplano de Granada
Altiplano Desarrollo Rural

Migas ruleras or matanceras


• Flour (one cup per person)
• Water (one cup per person)
• Olive oil (One small cup per person)
• Salt


1. Add water, oil and salt to pan
2. When it starts to boil, add the flour little by little. This is how the dough is formed.
3. Stir the dough continuously with a long-handled steel spoon. This allows the dough to cook and also crumble, forming small balls of dough, or crumbs. As this is a very labour-intensive dish to prepare, when making large quantities it is possible to substitute semolina for normal flour. The former is more cooperative and crumbles more easily, although the final product is not the authentic dish.
Another version of this dish adds fried potatoes when the ‘migas’ are fully cooked. ‘Migas’ are served with streaky bacon, liver, chorizo, offal, melon, grapes, oranges, etc.

These fried breadcrumbs can also be enjoyed accompanied by a hot cup of rich chocolate, which is a typical breakfast on holidays.