Socca with Mustard Seeds, Scallions & Salted Sumac Yogurt
I love foods that I can eat with my hands. Somehow they seem to taste better.
Socca is a street food native to the South of France. It’s a simple flatbread made from chickpea flour and is usually only adorned with olive oil and a smattering of salt. Traditionally it is cooked in a wood-fired oven but I wanted to adapt it to the typical Western kitchen and invigorate it with additional flavors.
If you’ve never had sumac before you are in for a treat. It is a vibrant red berry that grows all over the world but is most heavily used in the Middle East. Sumac is quite sour thanks to the presence of malic acid, a compound that is also found in apples, green grapes and salt and vinegar potato chips. It’s a visually compelling way to add tartness to your dishes.
INGREDIENTS
Socca
1 c chickpea flour
1 c water
½ tsp salt
2 Tbsp olive oil or coconut oil, divided
2 tsp brown mustard seeds
¼ tsp turmeric
7 scallions, thinly sliced
Salted Sumac Yogurt
¼ c full fat yogurt
¼ tsp salt
½ tsp of sumac + extra for garnish
DIRECTIONS
Combine chickpea flour, water, and salt in a medium bowl. Whisk together until smooth and no lumps remain. Let sit for a minimum of 2 hours, up to 24.
Move an oven rack to the highest position. Heat the oven to 500°F (260°C) or set to broil.
Heat a standard 12” cast iron pan over medium flame. Add 1 Tbsp of oil to the pan. When warm, add in mustard seeds and turmeric. Heat for a minute or two until the seeds start making a popping noise.
Add scallions, a pinch of salt and stir. Heat for 1-2 minutes until the scallions start to brown and smell fragrant. If the pan is looking dry add in more oil.
Transfer the seeds and scallions to the batter and mix in. Add the remaining 1 Tbsp of oil to the pan and spread to coat the pan evenly. Pour in the batter, ensuring even thickness.
Transfer to the oven and cook/broil for 4-5 minutes until the top begins to brown and blister. You may need to rotate the pan to ensure that it cooks evenly.
While the socca is cooking, make the sauce. In a medium bowl whisk together the yogurt, salt and sumac. Sprinkle sumac on top to garnish just before serving.
To serve, cut socca into wedges and enjoy immediately with yogurt sauce.
Serves: 4