From: Chef/partner Mark Dommen, One Market Restaurant, San Francisco. Yield: 120 pieces. 2 qt. whole milk 4 Tbsp. extra virgin olive oil 2 Tbsp. butter to taste, sea salt to taste, fresh ground pepper 2 tsp. toasted ground cumin ¼ tsp. cayenne ½ tsp. harissa 4 ½ cups chickpea flour, sifted as needed for dredging, semolina In a heavy saucepan on medium-high heat, heat the milk, olive oil, butter, salt, pepper, cumin, cayenne and harissa. Add the chickpea ...
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