Karantika
Hot Algerian karantika — a delicate chickpea flour flan with a golden crust and the warm aroma of cumin.
Ingredients
- chickpea flour250 g
- water750 ml
- olive oil60 ml
- salt1 tsp
- ground cumin1 tsp
- ground black pepper0.5 tsp
Instructions
Sift 250 g chickpea flour into a large bowl so no lumps remain in the finished batter.
Pour in 750 ml water in a thin stream, whisking constantly until you get a smooth, very thin batter.
Add 60 ml olive oil, 1 tsp salt, 1 tsp cumin and 0.5 tsp ground black pepper; stir well.
Cover the bowl and let the batter rest in the refrigerator for at least 6 hours — during this time the flour will fully hydrate.
Preheat the oven to 240°C. Grease a shallow baking dish with olive oil and give the batter another stir before pouring it in.
Pour the batter into the dish in a thin layer and bake for 40 minutes at 240°C, until the surface is golden and the center is set but still tender.
Let the karantika rest for 5 minutes, cut into portions and serve hot; if desired, sprinkle each portion with a pinch of cumin.
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