[Sca-cooks] Garbonzo Bean flour ...

[S CLEMENGER]

Care to share the recipe for the dipping sauce?
I might have to try these...and the other ideas.  Have never really made anything with garbanzo flour, although I've certainly consumed more than my share of hummus, and I had a whole-grain pasta this week that was made with garbanzo flour, in part.
--Maire
  ----- Original Message ----- 
  From: Barbara Benson<mailto:voxeight at gmail.com> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Saturday, April 12, 2008 7:29 AM
  Subject: Re: [Sca-cooks] Garbonzo Bean flour ...


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