Taloak are corn flour-based pancakes, originating from the French side of the Basque region, which are popular wherever significant basque communities can be found. In Canada, for example, communities with Basque origins are having taloak parties, where large quantities of these pancakes are made and everyone brings their own versions of toppings and drinks to accompany them.
The taloak taste rustic, with a rough texture (compared to simple crepes) and a delicious nutty after-taste. The recipe makes simple taloak, since you can have them either with sweet or savory toppings.
For a touch of sweet, top with cream, fruit jams, chocolate spread, or pair with sweetened coffee. The Basque people are great coffee lovers.
To have the taloak as a savory starter, top with txistorra sausage (or fried chorizo), roasted vegetables, your favorite cheeses, relish or pickles, in whatever combination you want.
Recipe sources: PapillesEtPupilles and Burutapen.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Spaghetti con acciughe e pangrattato (Spaghetti with anchovies and breadcrumbs) (Italian).
Five years ago: Rogan Josh (Indian & Iranian beef / lamb stew).
Six years ago: Orecchiette with onion and sage sauce.
Seven years ago: Flammkuchen (Tarte flambée) (Alsacian).
Eight years ago: Baby making and no cooking. :)
- 180 fine corn flour
- 50 g wheat flour, plus extra for flattening
- 175 g lukewarm water (or a bit extra if needed)
- 1/4 teaspoon of salt
Grab your corn flour. It has to be the fine type, not the maize used for polenta.
Mix the salt and the flour and make a well in the middle.
Add the warm water in the middle and mix until you have a thick paste which looks like modelling clay. It will need to be a paste that allows you to work with it, so therefore, if it is too crumbly, add a bit more water until you're able to model it easily.
Make a ball of dough and cover it with a wet kitchen towel. Leave it to rest for about 20 minutes.
Divide it into eight parts, cover the working surface with plain flour and flatten each dough portion to a thin circle. Ideally, you should aim to make them as thin as possible.
Cook each talo until golden on both sides, in a heavy-bottom pan over high heat. Do not overcook as the taloak would break.
Transfer to a large serving plate and keep warm. Repeat with the remaining dough until all the taloak are cooked. It's done, dig in! :)
No comments:
Post a Comment