I’ve taken the Lebanese favourite – manakish – and turned it on its head. Big time. There’s no refined flour, no gluten and it’s high in protein (there’s 22g in chickpea flour compared to 27g in chicken – impressive). This gluten free manakish recipe demonstrates another use for the incredible socca, which is basically my soul mate in food form.
This is a great high-protein breakfast, or post-workout snack. It takes around 2 minutes to make, and there’s minimal pre-prep. Enjoy!
This recipe creates around 8-10 manakish
For the socca gluten free manakish base:
- Organic ghee or coconut oil (we prefer ghee for this particular dish)
- 250g organic chickpea flour (also called garbanzo bean flour and gram flour)
- 400ml cold, filtered water
- Pinch of salt and pepper to taste
- Optional: 1 teaspoon of chopped fresh herbs, like rosemary and/or basil. 1 garlic clove crushed.
For the socca manakish topping:
- Organic Olive Oil
Optional: Cheeses such as Philadelphia spread or halloumi.
You will need: A handheld electric whisk, scales, mixing bowl, spatula or spoon, and a frying pan.
- Ideally, it’s the night before you want to eat your gluten-free manakish and you are making the batter in advance. This gives the chickpea flour enough time to fully absorb the water. It’s not 100% necessary however, and if you don’t have the time, just leave your batter out on the counter once it’s mixed for a minimum of 30 minutes at room temperature.
- Mix the chickpea flour with the cold, filtered water. An electric handheld whisk is ideal for this.
- Once everything is mixed together, you can add the minced clove of garlic if you are using it, season with a pinch or two of salt and pepper. You can also add herbs if you like. Cover and leave to rest for either 30 minutes at room temperature or place it in the fridge overnight.
- The best way to store the batter is in a milk bottle or jam jar with a secure lid. This means you will be able to shake it and mix it up easily before using. So if you have this use it, if not, anything will do, it just has to be tightly sealed.
- When you are ready to spoon the batter out, make sure you give it a quick mix before you ladle it out (most of the chickpea flour will be stuck at the bottom and you want to shake it up again to get an even pour).
- Heat a teaspoon of ghee or coconut oil over a non-stick, sturdy frying pan.
- When the oil has melted, pour or ladle out some of the Socca batter. Keep it thin, circular and even – just like you would a crepe.
- Leave it undisturbed until it is ready to turn over. Just like a pancake, you know it’s ready to flip when the top starts to bubble and the edges look solid and crisp. Turn it with a fish slice and gently heat the other side.
- Voila! You can now decorate your manakish as you prefer. We poured over some organic olive oil (so good for you), a sprinkle of zaatar and spread half of one of our gluten-free manakish with creamy cheese. Yummers.
Photography by Holly Hollywould