A little different spin on the yeast and herb challenge for Fiesta Friday’s Challenge #1. These pancakes are Moroccan in origin, are so simple to make and really delicious. They are the perfect vehicle for whatever you would like to dip or scoop. I chose a roasted tomato,garbanzo and eggplant stew served with a cold yogurt, cucumber and mint salad. The pancakes only need one rise for an hour, the texture is different from your standard pancake because they are made predominantly with semolina. The basic recipe does not contain herbs but for this challenge I gathered some fresh herbs from the garden and added a little dried marjoram.
This very special edition of Fiesta Friday’s is hosted by the always wonderful Angie from The Novice Gardener and co- host Catherine@Catherine Cuisine, Angie and Catherine will not only host, they will also judge, yes, there will be a winner and a gift. So exciting.
Serves 4-6depending on serving size
3 cups warm whey or water
2 tsp baking powder
1 tsp instant yeast
1 3/4 cup semolina
1/3 cup flour
1 tsp honey
1 tsp salt
1 cup fresh herbs chopped (I used parsley, mint and chives) I used more parsley and chives than mint.
1 tsp dried marjoram
In a bowl, combine 1/4 cup of the warm whey or water with the baking powder. In a food processor, combine the semolina with the flour, yeast, honey and the remaining 2 3/4 cups of warm water; process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer. Pour the batter into a large bowl, cover with plastic wrap and a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour. I made this in the morning and let it rise for an hour then refrigerated until ready to make. Be sure to let it come to room temperature before making the pancakes.
Heat a crepe pan or skillet coated with olive oil until its hot, a drop of water should dance on the surface. Add the chopped herbs and marjoram and stir to combine. Ladle some of the batter, it’s fairly thin,into the pan and quickly spread so it makes a thin layer. Let it cook until bubbles appear then flip and brown on the other side. Keep in the oven on warm until ready to serve.
Eggplant and garbanzo stew
1 large eggplant skin removed and cut into approximately 1 inch cubes
1 small onion or 2 shallot minced
1 clove garlic, minced
1 cup cooked garbanzo beans (I used canned)
2 cups tomato sauce ( I made my own from roasted cherry tomatoes pureed in the blender)
1/2 tsp turmeric
juice of half a lemon or a dried lime (if using dried lime make sure to use a knife and make slits)
1 tsp harissa or add to taste and heat tolerance.
Salt and pepper to taste
A generous handful of parsley and a few mint leaves chopped
Toss the eggplant in olive oil and bake in 375 degree oven for approximately 30 minutes or until browned. In saucepan sweat the onion and garlic in some olive oil, add the garbanzo’s and saute briefly just to warm and coat with the oil, now add the tomato sauce, turmeric, saffron,harissa and lemon and let simmer for 30 minutes, watch carefully and add liquid if necessary, you don’t want it too dry.
Add the eggplant and simmer for another 15 minutes. Sprinkle with the chopped parsley and mint right before serving.
Yogurt,cucumber mint salad
2 cups plain greek yogurt ( I like full or reduced fat not non fat)
1 cucumber peeled and cut into small pieces
1- 1 1/2 tsp dried mint
salt and pepper to taste