Algerian Karantita

Asalamu alaikum sisters & hello everyone.

Many of you may already know I recently moved home, i've been super busy packing, unpacking plus with a new born on board everything or rather I have taken a back seat and not just stopped blogging about baking but baking entirely BUT now Great British Bake Off is BACK so am I.

Today I present you with a typical street food of my husband's home country Algeria.

Karantita a savoury sandwich filling usually accompanied with a dash of harissa/hot pepper paste, it's really hard to resist.

Texture: similar to quiche with a wobble and without the crust.

Taste: SAVOURY and the perfect alternative to any meat in a sandwich!

Made from chickpea/gram flour it's high in protein plus the high salt & fat content from the oil makes it....rich!

The recipe is pretty much the same as the original (i reduced salt content a smidge) one which by umm aminah which you can find in A Taste Of Algeria cookbook.

Should you wish to purchase a copy you will find an array of Algerian classic recipes you won't be dissapointed and all proceeds from the sale of this cookbook go to supporting the ongoing charity Algerian Action which has been assisting families in Algeria since 2007.

KARANTITA

Savoury chickpea flour tart/sandwich filling

Ingredients

240grams Chickpea / Gram Flour
950ml Water
120ml oil olive oil or sunflower oil
1 large Egg (i used a duck egg but a hen egg will work just as well)
3/4tbsp Salt (it seems too much but i've reduced the amount from the original 1tbsp)
1/4tsp black pepper
1/4tsp ground cumin

Method

Pre-heat oven to 160C. Butter a 28cmX22cm baking tin (you can use any shape, size you like but remember to adjust the cooking time accordingly)

Crack the egg into a bowl and lightly whisk, set aside.

Sieve flour, salt and black pepper into a large bowl and then place contents into a blender, Add oil and water, on with the lid and blend on high for 1-2minutes.

Pour contents steadily into baking tin and top with whisked egg. Sprinkle top with ground cumin and place on rack in centre of oven and cook for 25-35minutes or until the karantita has a golden crust top and is just set, it will have a slight wobble.

Take out of the oven, cut into portions and serve alongside a salad or as a sandwich filling. Can be enjoyed cold but most prefer it fresh and warm from the oven.