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Karantika

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Ingredients

Adjust Servings:
1 cup Chickpea flour
1/4 cup Bread crumbs
1/4 cup Olive Oil
1 Egg
1/3 cup Yoghurt
1 cup Milk
3 cups Water
1 teaspoon Salt
Black pepper

Nutritional information

379k
Calories
22.8g
Total Fat 29%
4.4g
Saturated Fat 22%
63mg
Cholesterol 21%
946mg
Sodium 41%
30.3g
Total Carbohydrate 11%
3.7g
Dietary Fiber 13%
9.6g
Total Sugars
14.1g
Protein
6mcg
Vitamin D 28%
192mg
Calcium 15%
2mg
Iron 12%
410mg
Potassium 9%

Karantika

Algerian Chickpeas Pie

The karantika is an Algerian dish that is sold everywhere in Algeria by street vendors, it's a kind of street food that is consumed hot in bread. It has Hispanic-Oranese origin based on chickpea flour, having the appearance of a custard made up of 3 layers: a thick lower layer, a second soft layer and a thin gratinated layer.

Features:
  • Nut-free
  • Soy-free
  • Vegetarian
Cuisine:

Ingredients

Directions

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We’ll start our challenge 1 Province 1 Recipe with the city of Oran.

Since Oran is our hometown, it was easy to discover a typical Oran dish: the famous recipe of karantika.

Karantika is sold everywhere in Algeria by street vendors, it is a kind of street food that is consumed hot in bread (baguette).

In present days, Karantika is sold in almost all the country. This dish has Hispanic-Oran origin and is based on chickpea flour. It has the appearance of a custard made up of 3 layers: a thick lower layer, a second soft layer and a thin gratinated 3rd layer.

The word calentica (often called karantika) comes from the Spanish calentita, which has its origin in the Spanish word caliente, which means “hot”. The Oranian Calentica variant incorporates the diminutive ico, ica. This variant is so integrated in spoken Arabic in Oran that the origin of the word has been forgotten.

According to a legend, the Karantika was invented in the castle of Santa Cruz in Oran by the Spanish military between 1577 and 1604, after being trapped in this fort for several days against the natives without food. They mixed the rest of their reserved chickpeas and it was the appearance of this recipe calentica (Karantika) and since then it became a very popular dish in Oran scented with cumin and eaten very hot with a good harissa!

There are two versions of Karantika: a simple version that contains only chickpea flour, water, and salt (known in the west of the country) and another more elaborate version that contains eggs (mostly known in the center and east of the country).

The Karantika is a simple and cheap dish, often accompanied by a harissa paste. At the time of French colonization, the Karantika was consumed with salt, pepper and sometimes cumin, which particularly highlights the taste of chickpea flour.

In our own version of this recipe, we have substituted a part of the chickpea flour by breadcrumbs for a less dominant chickpea flour flavors. We have also substituted a part of the water by a portion of milk and a portion a plain yoghurt to have a more creamy texture.

If you prefer a gluten-free version, you can replace the breadcrumbs by the same amount of chickpea flour.

Steps

1
Done

Preheat oven to 500°F/260°C.
Lightly oil three baking pans of 15cm x 12cm (6 in. x 4 in.).
You can replace it with a pan of 26cm x 20cm (10 in. x 8 in.) but remember to adjust the cooking time accordingly.

2
Done

Mixing

In a large bowl, place all the dry ingredients except black pepper.
Add the egg, oil, milk and mix it until smooth.
Add water progressively and mix all ingredients.
Season with black pepper and adjust seasoning to your liking.

3
Done

Cooking

Gently pour the thin batter into the greased pans and place it into the oven.
Cook for 20-30 minutes (depending on the size of the pans) or until a thin crust is formed and there are brown patches on the surface.

4
Done

Serving

Remove from the oven, allow to cool for a few minutes.
Serve warm with cumin and harissa paste.
It can also be served inside a sandwich (baguette) with a dash of harissa paste.

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