Koskimes

Koskimes is a traditional dish originating from the Basque Country in northern Spain and southwestern France. The name "koskimes" is derived from the Basque word "koski," which means "to knead," reflecting the dish's preparation method. The dish consists of a thick, dough-like batter made from flour, water, and sometimes eggs, which is kneaded until smooth and elastic. This batter is then rolled out into thin sheets and cooked on a griddle or pan until golden brown and crispy. Koskimes is typically served as a side dish, often paired with stews or other hearty meals. Its simplicity and versatility make it a staple in Basque cuisine, enjoyed both locally and internationally. The dish's texture and taste are reminiscent of a cross between a crepe and a pancake, with a slightly chewy interior and a crispy exterior. Koskimes can be flavored with various ingredients, such as herbs, spices, or even grated cheese, adding a personal touch to its preparation. Despite its humble origins, koskimes has gained recognition for its unique characteristics and has become a beloved part of the Basque culinary tradition.