[Sca-cooks] Garbonzo Bean flour ...

[Ana Valdés]

Don't forget my proposal to socca/faina, wonderful simple to make!
Only flour, oil and salt!
Ana

On Sat, Apr 12, 2008 at 5:40 PM, S CLEMENGER <sclemenger at msn.com> wrote:
> 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.
>
>
>
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