Where it comes from
A specialty of the western city of Oran, where it is called karantika/calentica — a name from Spanish caliente ('hot') reflecting its 16th-century Spanish introduction — and later spread across Algeria during the French period as classic street food.
On the plate
Soft and almost wobbly inside like a chickpea custard, with a thin golden skin on top. Cumin and harissa cut the gentle nuttiness with warmth and heat, especially good pressed into fresh bread.
How it works
Chickpea flour's starch and protein set into a tender custard as it bakes, while the exposed top dehydrates and browns via the Maillard reaction to give a contrasting golden crust.
Variations
Karantika/calentica regional names; with or without egg; some versions are firmer and more cake-like, others soft and pourable; always served with cumin and harissa.
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓15 min active · 45 min waiting
How it's made
8 steps · Show ↓- 15 min
Whisk chickpea flour into water until completely smooth with no lumps.
- 230 min
Let the batter rest so the flour fully hydrates.
- 33 min
Stir in oil, salt, cumin and a beaten egg.
- 42 min
Pour the batter into an oiled baking dish to a depth of about two centimeters.
- 535 min
Bake in a hot oven until set and the top is golden brown.
- 610 min
Let it cool slightly so it firms up enough to slice.
- 72 min
Cut into squares or wedges.
- 82 min
Serve warm, dusted with cumin and a spread of harissa, on its own or in a baguette.
