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chickpeas-msg - 4/6/13


Medieval chickpeas. Recipes.


NOTE: See also the files: peas-msg, beans-msg, fava-beans-msg, vegetables-msg, broths-msg, mashed-food-msg, MF-vegetarian-art, pea-soup-msg, soup-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

   Mark S. Harris                  AKA:  THLord Stefan li Rous

                                         Stefan at florilegium.org



Date: Thu, 7 May 1998 22:33:20 -0400 (EDT)

From: Stephen Bloch <sbloch at adl15.adelphi.edu>

Subject: Re: SC - pulentium


margali wrote:

> ... I do have a recipe for a chickpea puree based bread that is

> purported to be at least 180 years old...not in period but tasty if you

> like chick peas!


Here's one from 13th-century Andalusia.  I'm not sure whose translation

this is... might be mine....


"False" Isfiriyya (made from chick peas)


Mash some chick peas, take their shell out, and grind them into flour,

which you then put into a bowl with a bit of yeast and some egg, and

knead it together with its aromatic seasonings until it's thoroughly

mixed. Fry it (as in the previous recipe) making it into thin cakes,

and make a sauce for them.


For comparison, here's the "previous recipe":


Simple Isfiriyya


Break however many eggs you like into a big pot and add some crumbled

yeast, in proportion to the number of eggs you have, and also some

pepper, coriander, saffron, cumin, and cinnamon.  Beat it all together,

and put it in a frying pan with oil over a moderate fire and make a

thin cake out of it, as described previously.


The recipe before THIS one calls for finely chopped meat mixed in;

roughly the same spices, and no further detailed instructions.


                                       mar-Joshua ibn-Eleazar ha-Shalib

                                                Stephen Bloch

                                          sbloch at panther.adelphi.edu



Date: Wed, 10 Nov 1999 12:47:00 -0600

From: david friedman <ddfr at best.com>

Subject: Re: SC - Bean Pie


At 12:42 PM -0500 11/10/99, Eric & Mary Ward wrote:

>I have just recently signed onto this listserv & am finding it very

>educational. Now I have a request for the members of the list, if I


>I have been asked to make a 'bean pie' for a feast at our local

>Champions Event.

>I have found some recipes in modern cookbooks for it.

>What I would like to ask is:

>It has been requested as a dessert.  Would a bean pie be a dessert?

>Would it be considered 'period' & does anyone have a recipe?


Both of these are worked out recipes from the Miscellany


Torta from Red Chickpeas

Platina p. 142 (book 8)


Grind up red chickpeas that have been well cooked with their own

juice and with a little rosewater. When they have been ground, pass

them through a strainer into a bowl. Add a pound of almonds so ground

up that it is not a chore to pass them through the strainer, two

ounces of raisins, three or four figs ground up at the same time. And

besides this, add an ounce of pine kernels coarsely ground, and as

much sugar and rosewater as you need, and just so much cinnamon and

ginger; and blend. Put the mixture into a well-greased pan with the

pastry crust on the bottom. There are those who add starch or pike

eggs, so that this torta is more firm; when it is cooked, put it

almost above the fire to make it more colored. It should be thin and

sprinkled with sugar and rosewater.


1 15 oz can chickpeas, w/ liquid        1 oz pine nuts  (starch or pike eggs)

3/8 c water     1/2 c sugar     2 t more sugar

1 lb almonds    1/8 c rosewater a few drops more rosewater

2 oz raisins    1 t cinnamon    pastry for 2 9" pie crusts

4 figs  1/2 t ginger


Grind almonds finely, but not to dust. Chop pine nuts coarsely. Grind

chickpeas in a food processor with the liquid from the can, then

grind raisins and figs. Stir these and the sugar, rosewater, extra

water, cinnamon, and ginger together. The pie crust can be rolled out

and put on a 10"x15" cookie sheet or it can be made into two 9" pie

shells. The filling is spread on top; it will be thicker if made as

two pies. Mix extra sugar and rosewater together and sprinkle on top.

Bake 30 to 40 minutes for the cookie-sheet version, or 50-60 minutes

for the pie version, in a 375° oven until golden brown.


<snip of bean pie recipe - see beans-msg>


David Friedman

Professor of Law



Date: Fri, 05 May 2000 14:47:08 EDT

From: allilyn at juno.com

Subject: Re: SC - an interesting challenge...and its even about  medieval food! :)


Chiquart's chickpeas--vegan


76. Again syseros: and to give understanding to him who will prepare the

syseros let him take his chick-peas and pick them over grain by grain

such that there remains nothing but the chick-peas themselves, and then

wash them in three or four changes of lukewarm water and put them to

boil; and, being boiled, let him remove them from this water and put in

other fresh water and put back to boil and, being boiled put them to rest

in the said pot until the next day; and when the next day comes drain the

water off them and put in again other fresh water and put to boil with a

very little salt, almond oil, and parsley together with its roots well

picked over and cleaned -- and these roots should be scraped and very

well washed -- and a little sage. And do not put in anything else without

the doctor's order, and if he tells you to put in a little cinnamon and a

little verjuice to give it a little flavor, put them in; otherwise not.

[this differs from the following recipes by the addition of parsley,

parsley root, sage, and possibly cinnamon and verjuice]

      Using canned chick peas, drain, rinse, add fresh water, salt,

almond oil, and parsley, and parsley roots, sage.  Cinnamon and verjuice

may be added.  [possibly, if almond oil is not available, olive oil and

almond extract might be used.  If parsley roots are not available, a few

slices of parsnip will impart the ëearthyí flavor I associate with

roots.] APdeT


      This can be suggested to modern cooks who want to 'help with the






Date: Mon, 16 Apr 2001 22:23:08 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - Roasted Chickpeas?


Christine Seelye-King wrote:

> A friend recently sent me this recipe and asked me a question about it.  It

> calls for toasted chickpeas.  She has dried chickpeas, and wondered what to

> do with them.   Roasting the dried chickpeas and then grinding them into a

> flour?  Re-hydrating them and then toasting them?  She ultimately used

> sesame seeds instead and had them with her this weekend. They were very

> good, but we are still wondering about those garbanzos.

> Anyone?


All I can say is I've seen dry-roasted chick peas, more or less akin to

dry-roasted nuts, and the process seems to leave them more brittle, and

less tough (less likely to break teeth) than dried chick peas. Whether

they're made from dried peas or fresh, I don't know, but if it were me

I'd go looking for them in a Middle Eastern market or by mail order.





From: Bronwynmgn at aol.com

Date: Wed, 26 Jun 2002 12:50:51 EDT

To: sca-cooks at ansteorra.org

Subject: [Sca-cooks] Roasting chickpeas?


The original of the recipe for "Chyches" in Forme of Cury begins thus:


"Take chiches and wrye hem in askes al nyght, other al a day, other lay hem

in hoot aymers"


Using the glossary in the book, this means, "Take chickpeas and cover them in

ashes all night, or all day, or lay them in hot embers",  in other words,

roasting them.


Would this be done using fresh chckpeas or dried?  How would one go about

doing this today?  I could see taking fresh (or canned and drained)

chickpeas, laying them in a shallow dish, and putting them in the oven, but

for how long?  what temperature?


Brangwayna Morgan



From: Bronwynmgn at aol.com

Date: Wed, 26 Jun 2002 14:10:55 EDT

Subject: Re: [Sca-cooks] Roasting chickpeas?

To: sca-cooks at ansteorra.org


TerryD at Health.State.OK.US writes:

> What's the rest of the recipe?  It is a little difficult to determine

> context without it.

> That being said, I would suggest that this may be talking about roasting

> them in the pod.  I some other recipes where vegetables are roasted in

> embers, the outer layer which has been in contact with the ashes is removed

> before using.  This could be done easily with chickpeas in the pod, but

> might not be so easy with shelled chickpeas.

> I think I would stay clear of dry chickpeas as they might burn or pop.


Sorry, here' s the rest of the recipe.  I don't think they are in the pod, as

it says to wash them after roasting them, not shell them.


Take chiches and wrye hem in askes al nyght, other al a day, other lay hem

in hoot aymers. At morowe, waische hem in clene water, and do hem ouere the

fire with clene water.  Seethe hem vp and do therto oyle, garlek hole,

safroun, powdour fort, and salt; seeth it and messe it forth.


Modern English:  Take chickpeas and cover them in ashes all night, or all

day, or lay them in hot embers.  In the morning, wash them in clean water and

do them over the fire with clean water.  Boil them up and do thereto oil,

whole garlic, saffron, powder fort, and salt; boil it and mess it forth.



It seem to me that you could take canned chickpeas, drain them and rinse them

well, and put them in a shallow dish to roast, but for how long?


Brangwayna Morgan



Date: Wed, 26 Jun 2002 11:43:50 -0700

To: sca-cooks at ansteorra.org

From: "Laura C. Minnick" <lcm at efn.org>

Subject: Re: [Sca-cooks] Roasting chickpeas?


>It seem to me that you could take canned chickpeas, drain them and rinse them

>well, and put them in a shallow dish to roast, but for how long?


But I think the chickpeas in the recipe have not been cooked, and the

canned ones are. I would think that would make a difference.


(This comes out similar to hummus, BTW. I've made it. Good stuff.)





Date: Wed, 26 Jun 2002 15:22:42 -0700 (PDT)

From: Angus MacIomhair <angus at iamawitch.com>

To: sca-cooks at ansteorra.org

Subject: Re: [Sca-cooks] Roasting chickpeas?



>It seem to me that you could take canned chickpeas, drain them and rinse them

>well, and put them in a shallow dish to roast, but for how long?

>Brangwayna Morgan


My local group did some chickpea roasting about a year ago.  IIRC they were roasted  at 150-175C for 15-20 minutes.  They got a little extra colour and they were slightly crisp on the surface but still moist on the inside.  A bit on the dry side but the nutty flavour was OK.  Ordinarily I'm not a big fan of chickpeas in any shape or form but I liked them roasted.





From: "Terry Decker" <t.d.decker at worldnet.att.net>

To: <sca-cooks at ansteorra.org>

Subject: Re: [Sca-cooks] Roman recipes (pre-period? On topic :-p)

Date: Mon, 7 Oct 2002 20:25:31 -0500


>I thought chick peas were the same as garbanzo beans.  Have I been laboring

>under a delusion all these years?   Anne S.


Chickpeas and garbanzo beans are the same thing, Cicer arietinum.





From: "Sharon Gordon" <gordonse at one.net>

To: <sca-cooks at ansteorra.org>

Date: Tue, 8 Oct 2002 18:09:33 -0400

Subject: [Sca-cooks] Fresh chick peas and growing chick peas


The best source of chick pea seeds that I know of is the US chick pea seed collection.  They have literally 100's of different ones.  In the early 1990's the list was over 80 pages long.


They even have some of the tiny chick peas that can be popped (avoid trying to pop and eat larger chick peas as they will break teeth).


To learn about growing chick peas and accessing the US collection, read the second edition of Breed Your Own Vegetable Varieties by Carol Deppe.  She gives instructions and addresses.


To me the plants are very beautiful.  However the ones I have grown tend to have one to two chick peas per pod.  So shelling them out is a rather slow process. On the other hand, the fresh ones cook a lot faster than the dried, so you gain something there.


The only place I have seen them growing in a garden open to the general public is in the Rodale Research gardens in Pennsylvania.  I don't know that they grow them every year, so you might check first.  Though if you love gardens, something else there will bring you joy even if there are no chick peas that year.


More than likely the place that collects them also has a place (or several) to grow them out so you might be able to see them that way too if one of them is near you.



gordonse at one.net



Date: Mon, 23 Feb 2009 14:24:10 -0500

From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>

Subject: Re: [Sca-cooks] Syseros?

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>


On Feb 23, 2009, at 2:13 PM, Jim and Andi Houston wrote:

<<< Anyone ever served syseros (from Chiqart, etc) at a feast? I have tested the recipe several times with my family but not with a wider audience (shame on me). I am thinking about serving syseros with pork pies for lunch, and I'm

afraid they're too weird. Self-doubt a week before the event! Aaaagh!


Madhavi >>>


I often serve the very similar red chickpea brodo from Le Menagier as  

a vegan dish.  I don't think it's too weird, and both meat-eaters and  

plant-eaters enjoy it.


What's the problem?





Date: Wed, 9 Mar 2011 22:46:41 -0600

From: "Terry Decker" <t.d.decker at att.net>

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Olla podrida and family members vs. in-laws


<<< Chickpeas were brought to Cartagena by the Arabs where Spaniards readily

accepted them while Romans scorned them. Suey >>>


I question the historical accuracy of this statement.  From archeological

evidence, chickpeas were distributed across the Mediterranean between 7,500

to 3,500 years ago.  Chickpeas were definitely being consumed in Greece and

Italy by the Late bronze Age (2,000-1,500 BCE).  They were eaten both by the

Carthaginians who established Cartagena in the 3rd Century BCE and the

Romans who took the city in the 2nd Century BCE.  The Romans were aware of

at least three different varieties of chickpea including the cicer punica or

Carthaginian chickpea.  I don't think the Arabs had anything to do with

introducing chickpeas into Cartagena or that the Romans scorned chickpeas,

exempi gratia, cognomen Cicero.





Date: Thu, 28 Apr 2011 12:54:31 -0700

From: lilinah at earthlink.net

To: sca-cooks at lists.ansteorra.org

Subject: [Sca-cooks] Mashed chickpea dish, was Book Question


Mashed chickpea dish, not really like modern hummus bi-tahini, since

chickpeas are not mashed with anything oily.



from Kanz al-fawa'id fi tanwi al-mawa'id

(The Treasure-Trove of Things Delicious for the Diversification of

the Table's Dishes)

Mamluk period - late 13th to early 16th, probably 14th c.


Cook the chickpeas in water, then mash them in a mortar to make a

puree. Push the puree through a sieve for wheat, unless it is already

fine enough, in which case this step is not necessary. Mix it then

with wine vinegar, the pulp of pickled lemons, and cinnamon, pepper,

ginger, parsley of the best quality, mint, and rue that have all been

chopped and placed on the surface of a serving dish [zubdiyya].

Finally pour over a generous amount of oil of good quality


"Medieval Cuisine of the Islamic World: A Concise History with 174 recipes"

by Lilia Zaouali

University of California Press, 2007

p. 65




-- one 1-lb cans chickpeas - ok, so maybe they're 15 oz. cans...

-- 1/4 c. wine vinegar, red or white, or to taste

(a blend of white wine vinegar or champagne vinegar with sherry

vinegar would taste really nice, although it would not be

historically accurate)

-- the pulp of one Moroccan salted lemon, or more to taste

(it is generally recommended in modern Moroccan cookbooks to rinse

salted lemon first)

(if pulp doesn't add enough flavor, finely mince peel and add some to taste)

-- 1/2 tsp. powdered cinnamon

-- 1/2 tsp. powdered ginger

-- 1/4 tsp. ground pepper

-- 2 Tb. finely chopped flat-leaf parsley

-- 2 Tb. finely chopped mint

-- 2 tsp. finely chopped rue

(can't think of a good substitute - rue is a bit bitter and

camphorous in flavor)

-- 3 Tb. high quality extra-virgin olive oil or *untoasted* sesame oil


1. Drain canned chickpeas well and rinse well (in a colander works

well) (or soak dried chickpeas overnight in water to cover, drain,

rinse, cook in water as necessary, then refrigerate until cool enough

to handle, drain.)


2. Pushing chickpeas through a strainer will remove skins. Whirling

chickpeas in a blender or food processor (as in step 3), however,

will not. Therefore (if not pressing chickpeas through a strainer)

remove skins from chickpeas by hand: gently rub a handful of

chickpeas between your hands to slip off skins, then discard the

skins. If you don't get every last bit of skin, don't worry about it.


3. Mash / puree the skinned chickpeas in a blender, food processor,

or non-electric food mill.


4. In a bowl, gently and thoroughly mix mashed chickpeas with wine

vinegar, lemon pulp, cinnamon, pepper, and ginger. Taste, adjust

seasonings, maybe adding some minced salted lemon peel (i love salted

lemon :-).


5. Sprinkle most of chopped parsley, mint, and rue (if using) evenly

over the surface of the serving dish (especially around the edges).

Arrange chickpea puree neatly and smoothly in center, slightly

depressing the center, leaving a very slightly raised rim around the

edge. Sprinkle evenly with the remaining herbs. Top with oil, swirled

on artistically.


How it was eaten is not mentioned. It might have been scooped up on

flat bread - since bread was the primary food of Arabic speaking

countries, of Persia, and the Ottoman Empire, and accompanied every

meal - or it may just have been eaten with a spoon or one's fingers

(as i tend to eat modern hummus bi-tahini).


Urtatim [that's err-tah-TEEM]

the persona formerly known as Anahita



Date: Thu, 12 May 2011 16:49:40 -0500

From: "Terry Decker" <t.d.decker at att.net>

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Looking for a recipe


How's about Brodo of Red Chickpeas (substituting whatever kind of chickpeas

you got) from Martino.


Brodo of red chickpeas.


To make eight platefuls: take a libra and a half (1 libra = about 10 1/2 oz.

(300 g.)) of chickpeas and wash them in hot water, drain them, the put them

in a pot in which they will be cooked.  Add half an oncia (1 oncia = about 1

oz.  (30 g.)) of flower (of wheat), a little good oil, a little salt and

about 20 crushed peppercorns and a little ground cinnamon, then thoroughly

mix all these things together with your hands.  Then add three measures of

water, a little sage,

rosemary and parsley roots.  Boil until it is reduced to the quantity of

eight platefuls.  And when they are nearly cooked pour in a little oil.  And

if you prepare this soup for invalids, add neither oil nor spices.


Five cups of chickpeas will make enough for about 24 decent size servings.

I used 4 Tbsp flour, 1 teaspoon ground cinnamon (very fresh), 40 peppercorns

(you may need to add a little fresh ground pepper by taste while the soup

cooks), 1/4 cup olive oil, 1 tsp rubbed sage, 1 tsp crushed rosemary, 1 Tbsp

parsley root sliced (or 3 Tbsp parsley leaf if you do not have or desire

parsley root), 1 to 2 tsp salt (to taste).  Clean the chickpeas thoroughly

and let them soak overnight.  Mix brodo as per the instructions above, cover

with water and add sage, rosemary and parsley root.  Cook at a simmer until

soft (about 3 hours or put it in a crockpot and let it simmer all day while

you are at work).  Add water if necessary.  Add more oil and the salt late

in the cooking, if you deem them necessary.


This makes a nice thick soup.  I've found that about half of any given group

will like it, the other half won't, but adventurous eaters tend to run in

the plus column.  If you have an electrical socket available, the soup can

easily be kept warm in a crockpot.


Have fun at the potluck.  Wish I was there.




----- Original Message -----

<<< I want to bring something to a potluck on Saturday, but it probably has no

'facilities' so will need to be kept at temp in a cooler for several hours

prior to serving.


I would prefer period, but dont care which period or nationality.


I am thinking perhaps something with chickpeas (NOT hummus), since I have a

couple of bags of dry in the pantry. (non-meat a plus, but TASTY a must :-)


Gwen Cat >>>



Date: Fri, 13 May 2011 11:01:55 -0700 (GMT-07:00)

From: lilinah at earthlink.net

To: sca-cooks at lists.ansteorra.org

Subject: Re: [Sca-cooks] Brodo of Red Chickpeas


I made an ancient Greek chickpea dish for a feast which was surprisingly popular. Here's my interpretation to serve 80. Naturally it can be cut down for fewer.


Erebinthoi Knakosymmigeis : CHICKPEAS IN SAFFRON SAUCE



"And then chick-peas marinated in saffron, plump in their tender youth"


[Piloxenus, "The Dinner", quoted in Anthenaeus (circa 170-239 CE), "The Partying Professors"]


My interpretation:


A couple generous pinches of Saffron

a few Tb. Warm Water

3 giant cans Chickpeas

2 cups Olive Oil

Salt to taste, as garbanzos already salted

2 Tb. ground Cumin Seed

2 Tb. ground Coriander Seed

2 tsp. ground Black Pepper


1. Crumble saffron threads in a tablespoon or two of warm water. Let stand about 15 minutes.


2. Drain and rinse canned chickpeas and drain well again.


3. Put chickpeas in a pot with olive oil and a little water, stir well, and heat on medium fire, adjusting heat as needed so they don't burn.

Add saffron, coriander, cumin, and salt to taste and stir well.

Simmer until warm through, taste and adjust seasonings, adding more cumin and coriander seed, as needed.


4. Serve warm or at room temperature.



Given the original comment the Greeks may well have used FRESH chickpeas, but they have only limited availability here in the spring. So i used canned and the dish tasted good.


There was some controversy among the scholars I read while researching this feast as to whether the Greeks would have used saffron, which is flavorful as well as colorful, or safflower, which adds color but no flavor. I know the Greeks had access to saffron so I chose to use it because it is tasty and a flavor I love.


These were surprisingly popular, considering what I have heard about how much people dislike chickpeas, and several people asked for the recipe.


Urtatim (that's urr-tah-TEEM)

the persona formerly known as Anahita



Date: Mon, 28 Jan 2013 16:27:11 -0500 (EST)

From: Christiane <christianetrue at earthlink.net>

To: sca-cooks at lists.ansteorra.org

Subject: [Sca-cooks] Cicera fracta, farinata


In researching gluten-free, grain-free period dishes for my Laurel to eat, I came across this entry from the Liber de coquina:


Item, aliter : accipe cicera fracta et pone ad decoquendum cum

oleo, pipere et safrano et cum caseo detruncato et ouis perditis et ouis

debatutis; uel aliter, cum ciceris fractis et perbullitis et, aqua bullitionis

eiecta, ponatur cepa frissa et bene confecta cum lardo uel oleo sicut dies



This one seems to be two recipes for "broken" chickpeas. I know the "galettes of chickpeas" recipe on the Old Cooks page uses whole chickpeas, cooked and then mashed into a paste, and the paste is baked in an oiled dish. But I have been wondering if chickpea flour would be an acceptable substitute in a redaction of this recipe? Also, what kind of cheese are they calling for here in the first part of the recipe? Can't seem to find a translation of "detruncato." Google translate says "detruncato" means "beheaded," and I am not sure "beheaded cheese" is quite what the recipe is trying to say. Unless the intent is "cut up" cheese.


In looking up modern-day recipes using chickpea flour, I have found farinata (Genoese), socca (from Nice), and pannelle (Sicilian sort-of-falafel). I have been messing around with my own version of farinata. It's phenomenally easy to prepare because you don't have to cook and mash up chickpeas (though you have to let the batter sit for at least three hours and skim off the icky foam that develops). Chickpea flour is also pretty cheap. I just pour the batter in a dish, plop in other ingredients, generously pepper and salt it, and bake for 20 minutes.


So for your delectation:


Farinata with bacon, goat cheese, and caramelized onions


2 3/4 cups of chickpea flour

4 cups of cold water

one onion

half a rasher of bacon

1 small log of goat cheese (or half of a large log)




Oven at 375F.


Put your flour into a large measuring cup and add the water; stir with a fork until water and flour are well blended, then cover the measuring cup and let sit for at least 3 hours.


Meanwhile, chop up your half-rasher of bacon into small pieces, fry the pieces until crisp, and set then aside to drain.


For the onion, either fry the thin slices in the bacon drippings, or use olive oil. Once the onions are caramelized, set them aside.


After three hours, you'll notice that the batter is all foamy and separated. Skim the foam from the top of the batter and then remix the batter. Pour the batter into a greased rectangular baking dish. The batter is thin, like pancake batter. Sprinkle the cooked bacon, the onions, and blobs of goat cheese on top of the batter. Dust with plenty of black pepper and a generous sprinkling of salt.


Stick the dish into the oven and bake for 20 minutes. It's done when the sides are just browned and the top is firm. You may want to broil it for another 10 minutes to get the top very browned, or not (I prefer not).


Let it cool for a few minutes before cutting it up into squares. Can be served hot or lukewarm. Can be carried in the hand and eaten, making it a great dayboard or picnic food. You can make it totally vegan, with no cheese or bacon or eggs (just onions, saffron, salt, and pepper, or add vegetables such as finely chopped spinach or chard). Instead of goat cheese, you can use a fresh cheese like farmers' cheese. You can even use grated parmesan.


My next version (for breakfasts this week) will feature turkey bacon, beaten eggs, goat cheese, artichoke hearts, and spinach.





Date: Mon, 28 Jan 2013 16:44:10 -0500

From: Robin Carroll-Mann <rcarrollmann at gmail.com>

To: Christiane <christianetrue at earthlink.net>,     Cooks within the SCA

      <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Cicera fracta, farinata


I wonder if this isn't referring to split chickpeas.  As for the

cheese, I'm not a Latinist, but Googling found a site or two that

defined 'detruncato' as 'cut into pieces'.


Brighid ni Chiarain



Date: Fri, 5 Apr 2013 17:27:05 -0400 (GMT-04:00)

From: Christiane <christianetrue at earthlink.net>

To: sca-cooks at lists.ansteorra.org

Subject: [Sca-cooks] Cicera fracta, maccu


Bonne said:

<<< I made farinata for my Genoese Yule feast, which i still need to write up.

I based it on a combination of a similiar recipe in the Miscellany,

modern farinata recipes, and an Indian dish which is much the same batter,

steamed instead of baked.


The writing up is rising up my to do list, but im not positive ill get to

it before the movers pack my computer. >>>


Since this is made from Chickpeas, would this be a good choice for those avoiding wheat flour? (Sorry, I can't think of the term for this right now)





I made a version of farinata based that was my reworking of the cicera fracta recipes for a baking contest.


According to the judges, while an interesting concept, it was too far of a stretch to say cicera fracta could have been a farinata; it really should be interpreted as a porridge.


My version also suffered by having to be served cold. Hot and fresh out of the oven, it was amazing. Seems to be same with all versions of farinata, though - once it gets cold, it gets dense. But farinata could be a good bread-like dish at a feast for those with gluten intolerances and allergies.


I am planning to do cicera fracta as a porridge, though with a twist. There is a Sicilian fava bean porridge called "maccu" (itself based on a medieval Arab dish) and what people like to do with leftover maccu is let is chill overnight so it thickens, then slice it up and fry it into little cakes. I believe the cicera fracta porridge, cooked nice and thick, would behave the same way. Still need to try it, though.


What strikes me about cicera fracta and maccu as a porridge, compared with other later medieval porridges (like the Catalan ones) in Italy or medieval Arab pottages, is that the beans are cooked in water, not meat broth or almond milk.




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