Kalinti (also called karane or karantika, and garantita in Algeria) is a flan- or quiche-like dish made from chickpea flour and eggs. It's popular in the north of Morocco, where it's sold by the slice as a street food.
Kalinti takes its name from the Spanish word for hot, caliente. It's similar to the thinner baked crepes socca de Nice of France and farinata of Italy.
Using baking powder and milk is optional. Kalinti is best served hot, with or without bread. Salt, cumin and harissa are added to taste.
Please note that this recipe uses unroasted chickpea flour and not besan (or gram flour), which is made from roasted chickpeas. Both types of garbanzo flour can be found in Asian and Middle Eastern markets, or you can make your own chickpea flour.
- 2 scant cups (approx. 210 g) chickpea flour
- 2 teaspoons baking powder (optional)
- 1 teaspoon salt
- 1 teaspoon ground cumin (optional)
- 1/4 teaspoon cayenne or black pepper
- 2 1/2 cups water
- 1/2 cup milk (or water)
- 1/3 cup vegetable oil (half olive oil, if desired)
- 2 eggs, lightly beaten
- Combine 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.
- The kalinti batter will be thin. Set it aside to rest while the oven heats.
- Preheat your oven to 375 F (190 C). Generously oil a large (10" or 11") round, shallow baking dish. (You can opt to use a square or small rectangular baking dish instead.)
- Lightly whisk the batter again and pour into the prepared pan. Place in the oven and bake for 45 minutes or longer, until well-colored and set.
- Note 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.
- Serve slices of kalinti in bread or on a plate while still warm. Cumin, salt and harissa should be offered on the side as condiments.