You are on page 1of 3

This traditional dish is very simple and easy to make, although some practice will no

doubt be necessary to get it just right, and modern ovens and implements can replace the
wood ovens and copper plaques of yesteryear.

Socca and Cade are Provençal pancakes that go back at least to 1860. Cade de Toulon,
probably the most ancient, was made from corn flour and the Socca de Nice that evolved
from it is made from chick-pea flour. The Marseilles version is today made with a
mixture of flours, using only a small amount of chick-pea flour; in Marseilles this was
called "tourta tota cada", meaning "tourte toute chaude", or nice hot tarts. It was
mentioned in 1879 by Frédéric Mistral as "gâteau de farine de maïs qu'on vend par
tranches à Marseille" (or in the vulgar tongue "corn-flour cake sold by the slice in

In that ancient time, there were cade/socca sellers at the marchés and at work sites where
they provided the favorite morning meal of the workers. The cade/socca sellers used
special wagons with built-in charcoal ovens to keep their wares hot while they announced
them with the appropriate cries of "cada, cada, cada" or "socca, socca, socca caouda".
Some of the ambulatory socca/cade sellers (or their descendents) are still to be found in
the markets at Nice, Toulon and la Seyne-sur-Mer, where the slices are served in paper
cones. In Nice, the Cave Ricord has been selling socca continuously for the past 80 years.

Socca is made on a large round (50-70 cm diameter) copper "pie tin" (plaque) and cooked
in a very hot wood-fired oven for about six minutes, until the top is golden. The copper is
important for spreading the heat evenly.

Recipe ( Two 50-cm plaques)

300 g chick-pea flour

500 ml water [eau]
2 Tblsp olive oil [huile d'olive]
1 teasp salt [sel]
pepper [poivre]
Variations: try different flours

1. Pre-heat the oven to 300°C (570°F)

2. Pour the cold water into a pot and use a whisk to mix in the olive oil and salt, beating
thoroughly to remove any lumps.
The trick is in the batter, which should be slightly more runny than typical crêpe batter
(which is thin, like Swedish pancakes).

3. Lightly oil the plaque. Pour the batter through a conical collander onto the plaque,
covering it evenly.
4. Slide the plaque into the pre-heated oven and cook until the top browns nicely,
possibly even going black where the bubbles rise.

5. Remove, slice and serve hot, peppering to taste.

This recipe is a huge hit, I have the recipe both in Turkish and English! Simit is generally
eaten plain, or for breakfast with jelly, jam, or cheese.

3½ teaspoon active dry yeast
Pinch of sugar
¼ cup warm water
4 cups unbleached all-purpose flour
1¼ teaspoon salt
About 1 cup lukewarm water

2 tablespoon molasses
1 cup water

2-3 cups sesame seeds

• Dissolve the yeast and sugar in ¼ cup warm water and let stand 10 minutes in a
warm place until frothy.
• Mix flour, yeast mixture, salt and water. Knead at least 15 minutes by hand, or 10
minutes by heavy-duty mixer, until the dough is very smooth and springy. Put the
dough in a buttered bowl, cover with plastic wrap, and let rise 2 hours.
• Knead the dough a few times on a lightly floured work surface, roll into a log, and
divide into 12 equal pieces. Roll each piece into a tight ball and let rest under a
slightly damp towel about 30 minutes.
• Roll each ball into a 14 inch long rope. Hold down one end of the rope with one
hand while twisting it with the other. Then form this twisted rope into ring,
pressing and rolling the overlapping ends together on the work surface with one
hand to seal. Place on a greased baking sheet and let rest 1 hour. (See photo
• Dissolve the molasses in 1 cup water in a bowl. Put the sesame seeds in another
bowl and set it next to the molasses water. Dip each “simit” in molasses water
first, then in the sesame seeds, making sure the “simit” is completely and thickly
coated with the seeds on all sides. Put it back on the baking sheet and let rest for
30 minutes.
• Preheat the oven to 550°F 30 minutes before baking. Put a few cups of water in an
ovenproof pan and place it in the oven.
• Take each ring and rotate it gently through your hands, enlarging it into a 7 inch
circle. Place the rings back on the baking sheet and let rest for 15 minutes or until
well puffed. (See photo below)
• Bake about 15-20 minutes until rich golden brown in color.
• They are their best eaten fresh out of the oven. They will be good all day. You can
also reheat them wrapped in foil to freshen them.

Source: Classical Turkish Cooking - Ayla E. Algar