Socca with Sesame and Cilantro

By • June 5, 2011 • 19 Comments

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Author Notes: I once read an article about the socca of Nice and always thought I needed to try it someday. Preferably by visiting in person, but today I traveled there via my taste buds. Socca is two ingredients plus water and salt and pepper, how great is that, especially when it tastes so good! Anyway I hope to someday try the real thing, with iced rose wine as the internet leads me to believe is the way to enjoy it. I am offering a variation on the socca theme, but really the two-ingredient version is pretty amazing! - Sadassa_UlnaSadassa_Ulna

Food52 Review: This simple seasoned batter of flour and batter gives rise to a light and delicious summer brunch dish. Crisp, yet soft, the crepe-like socca acts as a canvas for many flavor possibilities and Sadassa_Ulna has certainly picked a winning combination of flavors. The sesame seeds embedded in the socca pop release their flavors resulting in a pleasant textural experience while the cilantro retains its freshness despite being cooked at high temperature. The socca cook quite quickly and so watch them closely! The brief broiling toasts the sesame seeds and adds a nutty dimension to the flavor profile. This dish needs a warning label: The socca disappear faster than you can make them! - PanfusinePanfusine

Makes 5-6 8" socca

simple socca

  • 1-1/2 cup [untoasted ] chickpea or garbanzo flour
  • 1-1/2 cup water
  • 1 teaspoon (+ 1/4 teaspoon) favorite ground salt
  • 3 tablespoons olive oil
  • ground black pepper
  1. Mix flour, 1 teaspoon salt, and water in a bowl; cover and allow to sit for 2 - 6 hours.
  2. Preheat oven to 450 degrees F. Put one (or more) cast iron skillets in the oven to get hot. Any shallow oven-proof dish should work, but one with a handle will make the job easier. Whisk 1-1/2 Tablespoons of the oil into the batter.
  3. Take hot pan out of oven and drizzle a teaspoon oil into the pan. Swirl to spread oil.
  4. Ladle some batter into the pan, enough to cover the bottom evenly but not much more. Put into the oven for 13 minutes or until edges are brown but tops are mostly pale yellow..
  5. Set oven to broil. Slip pan(s) under the broiler for about a minute until tops of socca take on brown spots and edges get close to black.
  6. Socca should pop out pretty easily; move to cutting board and cut into wedges or just break apart. Drizzle with a little more oil if desired, and finish with salt and pepper.
  7. Repeat from step #3. Size of pan(s) will determine how many socca you get. Batter will hold in fridge until next day, just bring to room temperature first.

Socca a la Sadassa

  • 1-1/2 cup chickpea flour
  • 1-1/2 cup water
  • 1 teaspoon (+ 1/4 teaspoon) favorite ground salt
  • 2 tablespoons canola or other neutral oil mixed with:
  • 1 tablespoon toasted sesame oil (or oil above)
  • 1/4 cup untoasted sesame seeds
  • 1/3 cup or so chopped cilantro
  1. Follow steps above #1 through #3 above. Whisk in 3 Tablespoons sesame seeds and 3 Tablespoons chopped cilantro.
  2. Follow remaining steps, except when drizzling oil into pan sprinkle with sesame seeds before adding batter. Sprinkle with additional seeds before broiling if desired.
  3. Finish with salt and more cilantro.
  4. THIRD VERSION: My first inclination was to make an Indian spiced socca. I flavored it with 1/2 tsp. cumin, 1/4 tsp. turmeric, pinch asafetida, 1 tsp. each grated fresh ginger and garlic. Sesame seeds and cilantro too. It was really yummy but I realized I had made falafel as a crepe!
Jump to Comments (19)

Tags: gluten-free, simple

Comments (19) Questions (0)

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about 3 years ago Panfusine

I meant to say 'batter of flour and water' in the first sentence. The error of using the word batter twice is all mine.. Sorry about that.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So glad you submitted this its so delicious.

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over 3 years ago Sadassa_Ulna

Thanks so much sdebrango!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

The pics help tremendously, now waiting for the temperature outside to cool down before I can cook, even with AC its so hot in my kitchen, unbearable. Hope to make it this weekend. I was really hoping you would post some pics. Its really beautiful, the pictures are fantastic. Thank you.

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over 3 years ago Sadassa_Ulna

It just rests on the counter (if you want to let it sit longer like overnight then keep it covered in the fridge, and bring back to room temp before baking). The consistency should be like a thin pancake batter. I don't think the consistency changes too much from sitting, it might get slightly thinner (and then thicker after adding the oil). I think its pretty forgiving because if the batter is on the thin side then it pulls away (shrinks) from the sides of the pan more when it bakes. A thicker batter means the socca will be a little chewier and it won't shrink as much. Some recipes have a little more water per flour then the one I posted.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I just happen to have some chickpea flour just waiting to be made into a socca, will let you know how it turns out.

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over 3 years ago Sadassa_Ulna

I posted some pics of the process if that helps, please do let me know if you try it and if it works for you!

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over 3 years ago Panfusine

I've always wanted to make this ever since I got hooked on them in Nice!!, Thank you, thank you

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over 3 years ago Sadassa_Ulna

You're welcome and thank you - I hope to try them on the streets of Nice some day!

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about 3 years ago Panfusine

Heheh!! Snagged it in the EP picks Congratulations.. looking fwd to making this!

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about 3 years ago Sadassa_Ulna

Thank you for selecting my recipe to try! I am so excited this is my first E.P. nomination! I really hope you like my spin and I'd love to hear if you add your own version, your recipes are always tremendously appealing. Thanks Panfusine!

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over 3 years ago susan g

I've been looking for the 'right' socca --this moves to the top of the to-try list, and I love the versions.

Scan0004

over 3 years ago susan g

I think it's the resting step that was the reason my previous attempt was unsatisfactory -- the magic of passive chemistry.

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over 3 years ago Sadassa_Ulna

Thank you susan g! I looked at several recipes online and some say 2 hour minimum. I kind of intuitively thought that uncooked beans [as flour] could benefit from a long soak, so I went the 6 hour route. I made more the next day and the 24 hour soak did no harm!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love your version, so easya to make and sounds absolutely delicious

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over 3 years ago Sadassa_Ulna

Thanks sdebrango! I just read your profile and I feel like I have a similar level of experience, as in self-taught and more of a baker. This recipe certainly goes along with that! Please let me know if you try it and if it works for you.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I plan on trying it I will definitely let you know. Thanks for the great recipe.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

During the 2-6 hour sitting period does it just rest on the counter or does it need to be refrigerated? Is it better for it to sit the minimum, maximum or somewhere in the middle. Is there a particular consistency that I am looking for. Please excuse my socca ignorance. This recipe intrigues me,

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over 3 years ago Sadassa_Ulna

I meant to reply directly to you, please see my separate comment above!