Zagra Granada Andalucia Spain

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Zagra

Zagra is in the region of Poniente Granadino, and borders on Algarinejo and Loja, near the Iznajar reservoir.

It has an Arab origin, like other villages of southern Spain. The name comes from the word 'sajra', that means rock, because Zagra is crowned by a steep cliff where there are the remains of the castle built by the Arabs in 1270.

The village has no annexes and the district comprises Zagra and a limited number of hamlets and some farmhouses. It has around 1,200 inhabitants.

The main economic activity is farming- olive groves take up almost the whole district, except for the village. There is a farmers' cooperative with over 600 members, that pounds an average of 10 millions of kilograms of olives per year. The second most important economic activity is the clothing industry, with two factories (shirts and jeans) that employ around one hundred workers, mainly women

The Arabs took the land of in 1270, and they settled there until they were expelled in 1492. There are imprints of their occupation such as the ruins of the castle that crowns the town.

In addition to this, there are remains of other cultures, mainly the Romans and Iberians, such as necropolis and caves with some paintings in the area of Martilla, Fuente Lino and Pilarejo. The last ones are only about 500 meters from the town

Gastronomy

Some of the most popular dishes are -fried kid with garlic, kid casserole, meat balls, fried bread crumbs, chickpea casserole, sopilla, sauces, chacle (porra or salmorejo cordobes), fried broad beans and sobrehusa.

As far as desserts is concerned, San Antonio doughnuts, bread cortijo style, piñonate, borrachuelos, viento doughnuts, Easter rosquetes, homemade mantecados and brazo de gitano are some delicious examples..

Also the locally produced cold meats are worth mentioning, as families organise their own pig's killings.

RELLENO DE CARNAVAL   It is a kind of cold meat made of bread, eggs, garlic, parsley, cured ham, meat, saffron, vinegar, salt, lemon and turkey breast that is stuffed into pork's intestines and then cooked on a slow flame. It is made in Lent, during the Carnival days.

ESCABECHE   A soup or consomme, seasoned with salt, vinegar, garlic, saffron, pepper, bay leaf, orange skin, fried almonds, and toasted bread (everything is grounded). Then you add fried anchovies. You can eat it cold or hot. It is traditionally made in All Saints' Day, but now you can eat it any time of the year

Driving directions to Zagra

By car from Granada, follow the A-92 highway direction Seville-Malaga until you get to Loja. Then, take the N-321 road of Loja-Priego de Cordoba direction Algarinejo; about 15 km away from Loja, take a diversion. Zagra is only 2 km further along

Zagra Granada Andalucia Spain