| Counterfeit Isfîriyâ of Garbanzos |
| 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.
