Photo by: cinnachick
COUNTERFEIT ISFÎRIYÂ OF GARBANZOS ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL ANDALUS #7. LA “ISFIRIYĀ” FALSIFICADA DE GARBANZOS, p 18
For 4 persons
Photo from: saffronstreaks
2 c dried chickpeas
1 tsp yeast
1 tsp salt
2 tbsp sourdough
1 large egg beaten
1 garlic clove mashed
2 tsp aromatic seasoning
virgin olive oil for deep frying
Pound the chickpeas and shell them. Put them in a food processor and grind them into flour. Strain to eliminate any large particles.
Beat the egg and add the spices. Mix the flour with the yeast and salt. Add the sourdough, egg and spices. Add just enough water to make a thick dough. Knead and make it into the shape of a ball. Cover with a rag and let sit in a cool place for 2 hours.
Make thin cakes and fry them. Serve with a sauce. Yogurt sauces such as cucumber and mint soy yogurt or tamarind chutney and yogurt are popular.
 Huici notes that Dozy explains that this is a dish of meat, eggs and onion. Perry indicates that this is a vegetarian version.
 Friedman explains that this can be a mixture of any of the following: pepper, coriander, saffron, cumin, cinnamon, lavender, ginger, cloves, garlic and murri.