Kalinti - Moroccan Chickpea Flour and Egg Tart
Kalinti (also called karane or karantika) is a quiche-like dish made from chickpea flour and eggs, sold as a street food in Morocco.
- Serves: 4 persons
- 2scant cups/approx. 210 g chickpea flour
- Optional: 2 teaspoons baking powder
- 1teaspoon salt
- Optional: 1 teaspoon ground cumin
- ¼teaspoon cayenne or black pepper
- 2 ½cups water
- ½cup milk (or water)
- ⅓cup vegetable oil (half olive oil, if desired)
- 2eggs (lightly beaten)
Step 1Gather the ingredients.
Step 2Combine the dry ingredients in a mixing bowl. Gradually whisk in the water and milk, stirring constantly to ensure the batter is smooth and without lumps. Whisk in the eggs and oil.
Step 3The kalinti batter will be thin. Set it aside to rest while the oven heats.
Step 4Preheat your oven to 375 F/190 C. Generously oil a large (10- or 11-inch) round, shallow baking dish. (You can opt to use a square or small rectangular baking dish instead.)
Step 5Lightly whisk the batter again and pour it into the prepared pan. Place in the oven and bake for 45 minutes or longer, until well-colored and set.
Step 6Note that some burnt or darkened areas on the top of the kalinti are desirable . You can pop the baked kalinti under a broiler for a minute to darken the top more if you like.
Step 7Serve slices of kalinti in bread or on a plate while still warm. Cumin, salt, and harissa should be offered on the side as condiments.