DISH RESEARCH · Snack
Panisse
David Lebovitz’s panisses follow the southern French chickpea-flour tradition he describes from Nice and Marseille.
About Panisse
David Lebovitz’s panisses follow the southern French chickpea-flour tradition he describes from Nice and Marseille. His rendition uses finely milled, unroasted chickpea flour with water, salt and olive oil.
The cooked mixture sets into a firm slab before being cut into batons and fried in olive oil. This gives the pieces their golden, crisp surfaces and softer interiors.
The panisses are served warm with coarse salt and freshly cracked pepper. Lebovitz suggests rosé alongside them; this version retains his plain traditional finish, separate from the optional harissa-mayonnaise variation.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Panisse
David Lebovitz’s traditional olive-oil-fried panisses.
- Finely milled unroasted chickpea flourBase
- Coarse saltSeasoning
- Olive oilCooking medium
- WaterLiquid
- Freshly cracked pepperSeasoningIngredient page not linked
- Mould oilCooking mediumIngredient page not linked
- Rosé wineAccompaniment · OptionalIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Finely milled unroasted chickpea flour: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual author50-51 and complete list74; no roasted flour substitute.
- Coarse salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Dough77 and generous final serving87/98 allocations consolidated.
- Olive oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual dough80 and skillet-frying84/97, no wheat flour or other oil added.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual dough83 plus optional spatula-wetting95 consolidated.
- Freshly cracked pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual serving87/98; precise pepper species/form unspecified.
- Mould oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit method-only oiling92; exact oil for this allocation unspecified, not assumed olive.
- Rosé wine (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual suggested drink59 selected over lemonade; bottle/product formula and sulphites unprovided.
Origins & food traditions
France association in the attributed source; no exclusive invention claim.
Countries
Cuisines & regions
- French Cuisine
- Monegasque CuisineCatalogue link pending review
- Provençal CuisineCatalogue link pending review