Karantika

Name: Karantika
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: North African
Ingredients: 2 cups chickpea flour; 5 cups water; 1/4 cup vegetable oil; 2 eggs, whisked; 1 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper

A comforting Algerian street food made from chickpea flour baked into a savory custard. It features a soft, velvety interior with a lightly toasted brown crust.

45 minEasyServes 6210 cal/serving

North AfricanLunchOvenVegetarianMediterraneanHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-Sodium

Ingredients

2 cups chickpea flour
5 cups water
1/4 cup vegetable oil
2 eggs, whisked
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

Instructions

1

Preheat the oven to 400°F and grease a deep baking dish with oil.
2

In a large bowl, whisk together 2 cups chickpea flour, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
3

Whisk in 5 cups water, 1/4 cup vegetable oil, and 2 whisked eggs until the batter is completely smooth and unlumped.
4

Pour the thin batter into the prepared dish and bake for 30 minutes until set.
5

Switch oven to broil on high for 5 minutes until a deep golden-brown crust forms on top.
6

Rest for 10 minutes before slicing and serving hot.

Questions

How long does Karantika keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Karantika?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Buttered Couscous side
Kermous Salad salad
Shorbat Khodar soup
Almond Milk and Orange Blossom Sharbat drink

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