Step by step

Place the dough on an oiled pastry board and, very quickly, spread it out evenly to a thickness of 3-4 mm with the help of a spoon dipped in water

You must be quick when rolling out the dough mixture on the pastry board, or on to a sheet of lightly oiled baking parchment, because the dough tends to dry out quickly preventing it from being spread thinly enough.
It seems that these fritters were invented by the Arabs who, as they ground their chickpeas, a legume from the East, first discovered chickpea flour and then a method of frying them. The fritters were first shaped by special moulds of wood that bore an embossed floral symbol or logo that was to indicate the ‘fritter-maker’ who had made them. Another little curiosity about the fritters: they used to be eaten - and still can be – in a specific bead roll, the ‘Mafalda’.


pasta rice