[Sca-cooks] Chickpea flour, barley flour

Ana Valdés agora158 at gmail.com
Thu Jan 24 09:14:27 PST 2008

Chickpea flour is very common to the Spanish cuisiine too.  "Harina de
Garbanzos". But India should be the best shot.
Or Provence, they make the "socca" or "fainá" with chickpea (Ceci in
Italian) and olive oil.


On Jan 24, 2008 6:04 PM, Christiane <christianetrue at earthlink.net> wrote:
> I like to poke around the regional Italian sites for unusual recipes, and found this one for Carnival Biscuits from Puglia (Apulia):
> ingredients
>  550g of butter, 350g of sugar, 500g of chick pea flour, 500g of barley flour, 4 eggs, 2 egg yolks, grated lemon and orange peel, cinnamon, milk.
> making it
> N.B. Use very finely ground 'farinelle'; the butter can also be substituted by 'olio extravergine di oliva'.
> In a bowl, cream the butter and add the sugar, eggs, fruit peel and cinnamon.
> Mix together and pour the liquid into the center of the flour shaped into a round crown on the table. Knead well.
> Let the dough rest for an hour, then use your imagine to make shapes suitable for a carnival.
> Cook in an oven at 160°C for 15 minutes.
> What struck me is the combination of chickpea and barley flours, and the orange and lemon peel. Struck me as very "peasanty," and seems to have some Arab influences, with the sugar, orange, and lemon peel. The combination of chickpea and barley flour seems to me Greek, as is the shaping of the bread-like product in festive "sacred" shapes.
> So, where can I get chickpea and barley flour around here (near Philadelphia, Pa.)? Would Indian stores have it? Health food stores? Should I order it online?
> Gianotta
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