Street Food
Karantita (Baked Chickpea Flour Custard) (اكيتناراك)
Ingredients
- - Chickpea flour — 250g (2 cups)
- - Water — 750ml (3 cups)
- - Vegetable oil — 60ml (1/4 cup)
- - Salt — 6g (1 tsp)
- - Ground cumin, for topping — 10g (2 tsp)
- - Harissa or chilli powder, to serve (optional) — as needed (as needed)
Method
- Whisk chickpea flour, water, oil and salt together until completely smooth, with no lumps.
- Let the batter rest for 15-20 minutes.
- Preheat oven to 200°C (400°F) and lightly oil a baking dish.
- Pour the batter into the prepared dish.
- Bake for 40-45 minutes until firm, set and lightly golden on top.
- Let cool slightly, then cut into squares.
- Dust generously with ground cumin and a pinch of harissa or chilli powder if using, before serving warm.
Introduction: A savoury, custard-like baked chickpea flour dish, cut into squares and dusted generously with cumin, sold hot from street stalls.
Cultural Background: Karantita is a beloved street food in Algiers and Oran, sold from small carts and stalls, especially popular as an evening snack among students and workers.
Tips: Whisk the batter thoroughly to avoid a grainy texture in the finished dish. Let it cool slightly before cutting for cleaner squares.
Variations: Top with a fried egg for a heartier street food version. Add a pinch of chilli directly into the batter for built-in heat.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve warm, generously dusted with cumin, straight from the tray as street vendors do.
Storage: Refrigerate for up to 2 days in an airtight container.
Reheating: Reheat in the oven or a dry pan to restore texture; avoid microwaving as it can turn rubbery.
Nutrition: 170 kcal | Protein 7g | Carbs 18g | Fat 8g
FAQs:
Q: Is karantita the same as socca? A: It’s very closely related — both are baked chickpea flour dishes found around the western Mediterranean, though seasoning traditions differ slightly. Q: Can this be made in a smaller batch? A: Yes, simply reduce all ingredients proportionally, keeping the same baking time.
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