It is the name of a sauce of Arabic origin (Sephardic), very simple to prepare. It was made with grated cheese, garlic and oil. It used to be added to cooked food and meat. He was also called in the moretum antiquity. Creamy dressing widely used in the seventeenth century. It is currently very popular in Spanish cuisine. and especially Valencian. it is prepared mostly with vegetables such as spinach or vegetables such as pumpkin or eggplant. It is consumed a lot in the Pesah (Jewish Passover).
From Latin moretum, mortar, which with the same and Arab influence remained at the almond tree. As the companions point out, besides mess or confusion of things is a very apparent Sephardic cuisine sauce for eggplant starters, made in mortar with oil, garlic and cheese and parsley, oregano, thyme, black pepper, tomato, egg. . . .
