Algerian
Karantika
Algerian chickpea custard with cumin
A soft, golden Algerian chickpea-flour bake served warm with cumin and harissa.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Algerian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Karantika
Ingredients
Main
Method
- 1
Whisk chickpea flour with water and milk until smooth.
- 2
Whisk in eggs, oil, cumin and salt and rest for twenty minutes.
- 3
Pour into an oiled shallow dish and bake at 200°C until browned and softly set.
- 4
Cool briefly, cut into pieces and serve warm with harissa and extra cumin.
Karantika is an Algerian chickpea-flour street food with a custard-like centre, particularly associated with Oran.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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