| kevnbro |
While living in San Jose Costa Rica as a missionary kid, my family and
I would often get an appetizer at the local restaurant called, "faina".
it was a thin, sliced in triangles and somewhat flatbread like but
somewhat creamy on the inside and I loved it. I know that it's made
from chickpea flour and have found a couple of recipes on the internet
but the measurements and process were vague.
Is there anyone here from the area who might have some recipe
suggestions and if so be willing to post 'em? (Fortunately, we've a
local co-op store that stocks the chickpea flour). I'd appreciate it
as i'd love to recreate that flavor for friends and family who've never
experienced it. I'd also suggest those with a desire to try something
very unique give it a try. thanks! Kev
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| Jude |
is it in any way possible that this was a misspelling for 'farina', and
that cooked, cooled farina was being sliced and used like polenta?
that's what your description reminds me of....when i slice polenta and
grill it, it gets creamy on the inside.
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| Hexe |
On 6 Dec 2005 12:08:06 -0800, "kevnbro" <kevnbro@sbcglobal.net> wrote:
> While living in San Jose Costa Rica as a missionary kid, my family and
>I would often get an appetizer at the local restaurant called, "faina".
>it was a thin, sliced in triangles and somewhat flatbread like but
>somewhat creamy on the inside and I loved it. I know that it's made
>from chickpea flour and have found a couple of recipes on the internet
>but the measurements and process were vague.
> Is there anyone here from the area who might have some recipe
>suggestions and if so be willing to post 'em? (Fortunately, we've a
>local co-op store that stocks the chickpea flour). I'd appreciate it
>as i'd love to recreate that flavor for friends and family who've never
>experienced it. I'd also suggest those with a desire to try something
>very unique give it a try. thanks! Kev
This reminded me of something I had seen on a travel program. They have
something similar in France called Socca, a market stall holder in Nice
is famous for it.
http://www.cote.azur.fr/recette_soc...e_2_lang_en.htm
SOCCA NIÇOISE AU FOUR
(TRADITIONAL CHICKPEA BASED PREPARATION FROM NICE)
Preparation
15 minutes
Cooking
7 / 9 minutes
Ingredients
250grs of chickpea flour
1/2l of water
6 large spoonfuls of olive oil.
A small spoonful of salt
Mashed pepper seeds
a 70 cm round plate or two 40cm plates
Recipe
Whip the flour with cold water in a deep salad bowl. Add two large
spoonfuls of olive oil and a small spoonful of salt. Mix it
energetically to prevent the mixture from making lumps. Pass through a
skimmer if necessary.
The dough should have the texture of un-skimmed milk. Add a bit of water
and mix the dough if it is too compact. Heat the oven on maximum
temperature for ten minutes. Pour four spoonfuls of olive oil on one or
two plates. Spread the oil and put the plates in the oven for 5 minutes.
Take the plate out of the oven, pour the dough into it. Replace it on
top of the oven.
Enable the grill mode of the oven after 2 minutes. Cook it for 5 to 7
minutes until the top gets a nice golden colour and some parts are a bit
burnt. You can flatten the bubbles appearing during cooking time with a
knife. Remove from the oven, add pepper generously before cutting into
pieces.
If you make this, let me know how it comes out as I've always been
curious but lazy.
--
:Hexe
: Thought for the journey:
May the bugs of many programs nest on your hard drive.
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| kevnbro |
Thanks Hexe, that sounds very familiar and like faina the ingredients
are few. I'll give it a try!
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| kevnbro |
Jude, I can see where you could easily connect the two but this stuff
isn't farina- it does when cooked look somewhat like polenta and shares
a similar texture. Thanks for your reply though... give the Hexe recipe
a try. Kev
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