Kalinti - Moroccan Chickpea Flour and Egg Tart

By
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 01/25/23
Moroccan Kalinti (Karane, Karantika)

The Spruce / Christine Benlafquih

Prep: 10 mins
Cook: 50 mins
Resting time: 15 mins
Total: 75 mins
Servings: 4 servings
Yield: 1 tart
Nutrition Facts (per serving)
284 Calories
10g Fat
32g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 284
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 8%
Cholesterol 95mg 32%
Sodium 618mg 27%
Total Carbohydrate 32g 12%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 16g
Vitamin C 0mg 1%
Calcium 85mg 7%
Iron 3mg 19%
Potassium 536mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 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.

Ingredients

  • 2 scant cups (210 grams) chickpea flour

  • 2 teaspoons baking powder, optional

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • 1/4 teaspoon cayenne, or freshly ground black pepper

  • 2 1/2 cups water

  • 1/2 cup milk, or water

  • 1/3 cup vegetable oil, half of it olive oil, if desired

  • 2 large eggs, lightly beaten

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. The kalinti batter will be thin. Set it aside to rest while the oven heats.

  4. Preheat your oven to 375 F/190 C. Generously oil a large (10- or 11-inch) round, shallow baking dish. (You can opt to use a square or small rectangular baking dish instead.)

  5. Lightly whisk the batter again and pour it into the prepared pan. Place in the oven and bake for 45 minutes or longer, until well-colored and set.

  6. 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.

  7. 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.

  8. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.