socca

socca

photo courtesy of The Kitchn

La socca, as it’s known in the southern French city of Nice, is nothing more than chickpea flatbread. Cheap and popular street food, it can be enjoyed as an appetizer with a glass of wine or on its own as a snack or even for breakfast. It’s great to serve to guests. Super-easy to make (I’m about to make some right now), it only calls for three ingredients: water, olive oil and chickpea flour (available in health and organic food stores).

I don’t own a cast-iron skillet, so I pour the batter into an ordinary round cake tin (greased with olive oil.) As for the optional ingredient to sprinkle on top – za’tar – this is a Middle Eastern spice mixture (not easy to find). You could replace it with thyme or rosemary. Thanks to two Lebanese colleagues of mine at work, they bring me some fresh from Beirut (it really is delicious on pizza, rubbed into chicken, on feta cheese, etc.) You could make your own; here are the ingredients of za’tar  –

4 tsp sesame seeds 
4 tbsp finely chopped fresh oregano 
4 tsp dried marjoram 
4 tsp ground sumac 
1 tsp sea salt 
4 tsp ground cumin

As for the socca, here’s what The Kitchn says – (link and recipe below)

How to Serve Socca

Out of the oven you can slice the socca into bite-sized snacking pieces or into more substantial wedges for lunch or dinner. Socca is pretty delicious all on its own, but you can serve it warm from the oven with cheese and olives. 

Socca could easily stand in as a gluten-free pizza crust or as a replacement for the toast on your morning breakfast plate. I’ve easily passed plain, honey-drenched socca off as dessert for my children. We recently ate it topped with fried eggs and a dusting of Parmesan cheese for a late lunch; the runny egg yolk soaking into the creamy, crispy bits was just the thing to make me stop and marvel at the simple pleasure of life-affirming recipes like this one.

bon appétit !

http://www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-cooking-lessons-from-the-kitchn-169513

 

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