moyen le plus simple de cuisiner Délicieux Karantika

Karantika. 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 and is based on chickpeas flour. Karantika - a homemade version of the popular Algerian street food.

Usually sold in thick wobbly wedges or, in a sandwich along with fries and harissa - hot pepper paste. 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. Vous pouvez avoir Karantika utilisant 7 Ingrédients et 4 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Karantika

1. C'est 1 of bol de farine de pois chiches.
2. C'est 3 of bol et 1/2 d'eau.
3. C'est 1 of Cac de sel.
4. Préparer 1 of cac de cumin.
5. Préparer 1 of oeuf.
6. C'est 1 of cas de chapelure (facultatif).
7. C'est 1 of verre d'huile.

Kalinti takes its name from the Spanish word for hot, caliente. 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.

Karantika instructions de recette

1. Faire chauffer le four a 300°.
2. Dans un récipient verser tout les ingrédients l'eau,la farine de pois chiches, sel, cumin, un oeuf, la chapelure et l'huile et mélanger bien avec un fouet.
3. Mettre 2 cas de l'huile dans un plat, faire chauffer dans le four pendant 1 ou 2 minutes.
4. Incorporer le mélange dans le plat et enfourner a température ambiante 300° jusqu'à ce qu'elle forme une couche avec une belle couleurs dorées bronzée (le four doit être bien chaud), Saupoudrer de cumin et servir avec hrissa et un morceau de pain.

A chickpea flour (gram / besan flour) 'flan'. I am not sure if that is how you spell it! I saw the recipe in The Great Book of Couscous and they called it Karantika. This is popular in Algeria (and made in my house a few times per week). It is best served sliced with bread and a bit of harissa or on crackers.