Recipe by Matthew Ridgway of Gypsy Kitchen and Southern Gentleman

Demonstrated at the Ponce City Farmers Market on May 24, 2016

Ingredients:

• Farmer’s cheese (Shanklish)
• 1/2 Cup feta cheese from Formaggio
• 1/2 Cup goat cheese or cream cheese from Formaggio
• 3 Tbsp. yogurt or labneh
• 1 Tbsp. ground sumac
• 1/4 tsp. chili flake
• 1/4 tsp. ground white pepper
• 1/4 tsp. dried oregano

Labneh

• 1 Cup milk
• 1/2 Cup heavy cream (bring to a boil then cool to 70 degrees)
• 1/2 Cup creme fraiche
• 2 Tbsp. live yogurt (cover for 48 hours in a warm place)

Chickpea Socca Cake

• 1 Cup chickpea flour
• 2 quarts of water
• 3 eggs
• 3 Tbsp. olive oil
• Salt and pepper

Torn herb and bitter green salad

• 1 Bunch lettuce from Cosmos Organic Farm
• 2 Tbsp. lemon juice
• 1/4 Cup olive oil from Bellina Alimentari
• 1 Tbsp. sumac powder
• 1 Tbsp. basil leaves from Aluma Farm
• 1 Tbsp. mint leaves from Scharko Farms
• 1 Tbsp. fennel tops
• Salt and pepper

Directions:

Farmer’s Cheese

• Combine the feta, yogurt and goat cheese
• Add the spices. Mix to combine, but do not overmix
• Refrigerate overnight

Chickpea Pancakes

• Mix ingredients to combine with a whisk and let sit for three hours
• Heat a cast-iron or non-stick pan with olive oil until smoking
• Add 3 ounces of batter to the pan, pouring it in like a crepe and cooking both sides of the pancake until golden and crunchy on both sides. Remove from pan and set aside.