[Sca-cooks] Garbonzo Bean flour ...

[Barbara Benson]

How about a period recipe:
Counterfeit Isfîriyâ of Garbanzos
>From The Anonymous Andalusian Cookbook, 13th Cen. Spain. Translated by
Charles Perry
Pound some garbanzos, take out the skins and grind them into flour.
And take some of the flour and put into a bowl with a bit of sourdough
and some egg, and beat with spices until it's all mixed. Fry it as
before in thin cakes, and make a sauce for them.
	
7 1/2 oz Chick Pea Flour
1 pinch Kosher Salt
1/4 C Warm Water
1 t Yeast
10 Threads Saffron
1 pinch Sugar
2 Eggs
1/4 t Black Pepper
1/2 t Coriander
1/4 t Cumin
1 t Cinnamon
2 C Canola Oil (for Frying)

Combine water, yeast, saffron and sugar and allow to proof. Sift
chickpea flour into a bowl and add spices, mix with whisk until well
combined. Beat eggs in a bowl and add to flour, add yeast mixture and
combine well. Roll out to 1/8 in thickness on a floured surface and
cut into 1" squares. Bring oil to a temp of around 375° F and hold
there. Fry several pieces at a time turning once. 1 - 2 minutes per
fritter. Remove to draining rack and sprinkle with kosher salt while
hot. Remove to paper towels.

They come out like puffy little chips - I serve them with a
pomegranate dipping sauce.

--
Serena da Riva