we’ve been travelling
these last few weeks,
with just two more trips
before the year is out.
as with tripping
there’s been eating
and with eating
there’s been the lament
about expanding waistlines
spending of money
lack of time to be bums.
for all our desires to
there is just something about
we were in ky
and one of the many, many
was a pita + crushed avocado appetizer
at a local middle eastern
it’s simple, really.
with a Mediterranean twist.
rather than chips,
it’s served with pita bread.
my version is with socca
topped with za’atar.
za’atar socca + middle eastern smashed avocado
inspired by grapeleaf
socca adapted from dolly & oatmeal
1 cup garbanzo bean flour
1 cup lukewarm water
4 TBL olive oil, divided
healthy dash of za’atar, for the batter and after baked
preheat oven 450F
prepare two 8″ cake pans by drizzling 1 TLB of olive oil in each. set aside.
in a mixing bowl, or glass measuring cup with a lip, mix all the ingredients and remaining olive oil.
pour batter evening into prepared pans. bake for 12 minutes. remove pans and carefully flip the socca over. bake for additional 3-4 minutes.
allow to cool completely before removing from pan. smear with a bit of olive oil and sprinkle, generously, with the za’atar. if you’re up to it, toast until just warmed through and crispy around the edges.
2-3 ripe avocados
5-6 chive blossom stalks (or you can use half a small red onion, diced)
bunch of cilantro, rough chopped
handful cherry tomatos, halved or quartered
1 garlic, finely minced
healthy squeeze of lime
salt/pepper to taste
seed of half pomegranate
in a bowl, thoroughly mix all the ingredients. you’re aiming for a guacamole-type of concoction.
18 thoughts on “za’atar socca + middle eastern smashed avocado”
Stunning and delicious! I’d love to try my hand on socca.
it is so easy, one bowl mixing and then you’re done. and it’s really good.
if we were neighbors, i’d make this for you. but then i’d be worried you’d write about me in your blog.
Made my mouth water all over again. And your photographs are AMAZING!
cbw – thank you! i think this dish will be making an appearance often this year!
oh, I have never thought of dusting lashings of zatar on my socca. I have chickpea flour in my cupboard and this is going to be lunch! The photos are WONDERFUL. The lighting is great. Thanks for sharing.
hello indialeigh,i hope you were able to make the socca with the zatar and that you liked it!
thanks so much for your kind words.
Hi Lan, I have socca in my pile of recipes to try, this sounds wonderful with the smashed avocado.
hopefully you’ll be able to make this, and do let me know how it turns out for you!
Looks so delicious…and the pomegranate seeds make it over-the-top gorgeous!
thanks Bonnie, the pomegranate seeds do add a little something something to the whole thing.
Oh wow, the pomegranate seeds in there must be amazing! I would trade pita chips for tortilla any day, but this za’atar-topped socca is crazy-good sounding!
i feel the same way about pita chips vs tortilla, but i’ve been really into socca lately. and yes to the pomegranate seeds, it really does add something special to the entire dish.
Lan, just fabulous. Straight onto my shortlist for a feature. Cheers