Posts Tagged ‘sprouted beans’

Socca Al-Arabia and a little more


How is the week going? Mine is full of cooking so far. I made beautiful lunch the other day – all what my cravings were asking for. Thinking of the post of a fellow blogger regarding cravings i decided to incorporate all of them and at one in a wholesome protein rich food and as a package gluten free.

While sun is shining in Dubai, you do not really feel eating heavy loaded meals. We do not require here heavy loaded meals to keep our bodies warm, like some people need in northern countries. But our bodies still require good dose of protein and healthy fats to be injected regular. So here is the challenge comes to place – how to create protein reach food omitting huge amounts of meat or protein powders (even though my relationship with protein powder is beyond believe – do not feel that breakfast can be more fulfilling without it). But, even though – natural sources are all there too, so why not to stock up from your nearest grocery and make it into meal!

I was running late that day. After yoga I had to go for a quick grocery sopping and reached home by around 1 pm. Lunch had to be done in minutes.

Here is the 1 Hour – 3 Course – Wholesome Meal:

Salad- Sprouted Beans Salad (adapted from )


I diced carrot, tomato, onion and cucumber, mixed with mixed sprouted beans and chopped coriander and parsley. Mixed 1 Tbsp of olive oil and juice of 1 lemon, seasoned it with Garam Masala and pureed over the salad, mixed it well and let it stand in the fridge while was preparing the rest of the dishes.

Starter – Chicken Livers in Pomegranate Molases (typical arabic “Mezze”)


I soaked chicken liver (about 250 gr) in room temperature water for 1/2 hour. Then dried it up with paper towel and kept aside. Chopped onions into quarter rings. Heated some olive oil in the pan and dried them for 4 minutes on law heat so they will just become very soft and transparent. Added 1 minced clove of garlic and chicken livers. Stir died on low heat until livers became very pale and cooked through. Discarded extra fat and oil from the pan and return to fire. Added 2 Tbsp of Pomegranate Molasses, 1 Tbsp of lemon juice and 1/4-1/2 cups of water. Made it come to light simmer and waited till sauce got thicker up to our liking. Removed from fire and covered with foil to keep it warm.

Main – Socca (“Farinata”) Al-Arabia


I discovered this lovely gluten free bread like goodness via website of two beautiful twins, girls who became one of my inspirations to change my lifestyle and eat healthy – this is their website Pure2Raw and all about Socca. Now there is a story of my relationship with Socca.

I made it first time 6 month ago during my annual vacation in Russia. That time i was not so much into healthy eating habits and did not know how easy it is to find Chickpea flour in Dubai. So, back in Russia, i suddenly found Green Pea Flour and was happy to give it a try. It was delicious even though completely not authentic. With time passed I found out that chickpea flour is sold in every grocery in dubai and called “Gram Flour” – so it was my pleasure to follow authentic recipe. i also found out there are millions of way to top it too 😉 so i got creative and felt like i just had to make it with Arabic Twist – it really is reminding me of taste of “Falafel” but just does not take such an effort of making it 😉

I mixed 1 cup of Garbazo Bean Flour with 1 cup of water and 1/8 tsp of salt, 1 tsp (or more) of ground cumin and Arabic Twist #1 – 1/2 tsp of “Baharat” (arabic All-Spice Mix) in the morning before yoga and kept it at room temperature. When i came back i checked the dough and added just 1 or 2 Tbsp of water more to thin it out. Preheated oven to 200 C. Added 4 Tbsp of Olive oil into 10 inch round pie pan (yeah, it is a shame, but i do not have that fancy cast iron pans). Sprinkled fresh rosemary leaves on top of the oil and placed it in the oven for 5 mins till oil becomes bubbly but not smoking. Took it out and pour the batter evenly spreading it around the pan. Returned back to oven and baked for 20-30 minutes, until it became nicely browned with crispy edges.

Took it out from the pan and cut in to portions.


Now the Arabic Twist # 2 – this is very popular sauce saved with Falafel, fish or Kofta Dishes! Mixed 2 tsp of Tahineh with 2 Tbsp of lemon juice (i like it zesty 😉 and added some water to thin it out. Spread evenly on top of my socca.


Diced some Tomatoes and placed them on top.

And, Arabic Twist #3 – sprinkled some Sumac (Arab’s fave – zesty spice added to salads, onions, spinach and on top of Tomato slices).


It was so good, so light, so wholesome and completely Sugar Free and Gluten Free! Is in’t it perfect combination?


So here it was – lunch of three dishes, ready in just one hour and all under the dietary guidelines. and so tasty too!

Tasted and approved by Mr. R (not big fan of healthy eating, i would tell you)

Hope you will try it out at home and enjoy it as much as We Did.

Feeling like short in time to cook too? What are your quick fix lunch ideas?