An origin story of churros, that links the globally famous Spanish food icon with the Chinese you tiao is very popular. But it lacks documentary evidence, so I shall look for them.
Traditionally made only with wheat flour, salt and water, churros are oil fried dough sticks flavoured with a dusting of sugar (and cinnamon powder). In Spain, churros are often enjoyed with a cup of hot chocolate. In the Spanish world, churros are enjoyed at churrerias as well as street side stalls.
According to the popular theory, the origin story starts in China, during the Southern Song dynasty (1127 - 1279). The Southern Song was under attack from nomadic tribes from the north. General Yue Fei (1103 - 1142) was sent to repulse the invaders.
Yue Fei's campaign was going well but when he was at the cusp of victory, the Emperor summoned him back to the palace (in Hangzhou). Apparently, Qin Hui, a minister convinced the Emperor that Yue Fei was plotting to overthrow him.
When Yue Fei returned and presented himself in front of the Emperor, he was promptly executed for treason.
When news spread that the loyal Yue Fei was executed on false accusations by the treacherous Qin Hui, the public was furious. A street hawker, shaped two human figures with wheat flour dough, one representing Qin Hui and the other his wife. He twisted them together and fried it in hot oil - the traditional Chinese punishment for lying to ruin another person's reputation. He called his creation, yu cha Hui or oiled fried Hui.
Yu cha Hui quickly caught on, eaten with tea, porridge, soup, etc. I can't have my bak kut teh without my yu cha Hui. It was later called yu cha kway or oil fried devil by Cantonese speakers (but more and more in recent years, replaced by the ahistorical name, you tiao or fried sticks 🤷 ).
The first Portuguese to visit China was Jorge Álvares in 1513. The first official Portuguese settlement of Macau was in 1557 till its return to China in 1999.
According to the China - Portugal - Spain - World theory (which cites no primary sources), the Portuguese in China, chanced upon the ubiquitous yu cha kway.
The Portuguese liked the yu char kway and brought the idea back home to Portugal. As the theory goes, the Portuguese couldn't get the dough stretching and pulling technique from the Chinese. The Chinese authorities is said to prohibit its subjects from transferring knowledge to foreigners. Anyone caught doing so, was to be put to death.
Hence, the Portuguese version of yu char kway had dough piped directly into boiling hot oil. The Portuguese called their version fartura which means "filling" in Latin. From Portugal, it spread to their Iberian neighbour Spain.
Over in the Spain, the fried fritters / crullers became popular with shepherds as it is an oil fried bread that does not need baking, just a pan of oil and fire - perfect for shepherding high in the rugged mountains of Andalusia. The Spanish shepherds named it churro because the way they made it, the fried sticks resembled the horns of Churra sheep they were shepherding. Some Churra rams have four horns, a rare trait among sheep breeds in the world.
It isn't a thing in Portuguese Macau too but that might be explained by its proximity to China (if we believe the China origin story).
If we start the churro origin story with the churra sheep shepherds, then we can avoid the Chinese you tiao / yu cha kway contradiction completely.
If churros originated in the mountains of Spain, then the Portuguese fartura could be a derivative of the churro. Or, could churros and farturas come from something else?
Something closer to home.
During the Abbasid empire era which lasted from 750 to 1258, there were oil fried dough dishes known as Zalabiyeh زلابية which are still enjoyed today across the Middle East.
Zalabiyat زلابية was first mentioned in a 10th century Arabic cookbook Kitab al-Tabikh The Book of Dishes complied by Ibn Sayyar al-Warraq, the oldest known Arabian cookbook. In this book, various forms of zalabiyeh are mentioned:
"You can make them like discs (mudawwar), balls (mukabbab), or squares (murabbab). If your batter was done right, the moment the batter falls into the hot oil, it will puff and look like a bracelet (dumlåj) with a hollow interior."
Historians suggest that churros and farturas could be legacies of Moorish rule of the Iberian Peninsula from 711 to 1492 (781 years i.e. almost a millennium). The Muslim-ruled area of the Iberian Peninsula is known as Al-Andalus which included both modern day Spain and Portugal.
Preparation of Zulabiyya
The Turkish have a deep fried piped dough snack known as tolumba. It is similar to the Spanish churro but stubby and shorter.
The common features tying together the Spanish churro, Portuguese fartura, Turkish tolumba, Indian jelabi and the Al-Andalus zulâbiyya are:
All are made of flour and hot water
All are choux pastry i.e. uses no rising agent like yeast
All are piped dough
All are oil fried
All are sweet, flavoured with sugar, jaggery or honey.
The recipe for oil fried "Ring Cake" from the 6th century Qimin Yaoshu 齊民要術 acknowledged that fried breads were from Muslims for whom "oil fried wheaten food is also a main food [staple]".
Conclusion.
Portuguese 16th Century Diplomacy in China
the more interesting study would by how some people won't eat you tiao bcos it is fattening but swear by churros 🙂
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