Farinata (Chickpea flatbread/pizza)
1-1/2 cups chickpea flour
Olive oil, rosemary, salt, pepper.
Let rest 4-hours, skim foam, stir.
Generous amount of olive oil in Paella pan
Cook over lump charcoal on Weber kettle with a chunk of hickory
Caramelize onions (red), scatter on top of farinata.
Lamb shoulder was marinated in buttermilk with k-salt, rosemary, toasted cumin. Grill w/lump charcoal and chunk of hickory.
Served with Tzatziki, Bulgarian goat milk feta, olives and steamed artichokes.