← Nouns Cooking · Moroccan

Ingredients

• 220 g Gram (chickpea) flour
• 750 ml Water
• 200 ml milk (or more water)
• 2 Eggs
• 60 ml Vegetable oil, plus extra for the tin
• 1½ tsp Salt
• 1 tsp ground cumin, plus extra to serve
• ½ tsp Black pepper
• 1 tbsp harissa, to serve (optional)

Method

1. Whisk the chickpea flour with the water and milk until completely smooth. Leave to rest for 30 min.
2. Heat the oven to 200°C (400°F). Oil a 30 x 20 cm metal tin generously and put it in the oven for 5 min to get hot.
3. Whisk the eggs, oil, salt, cumin and pepper into the batter; it will be thin, like crêpe batter.
4. Pour into the hot tin and bake for 40–45 min, until set with a golden-brown, slightly blistered top.
5. Cool for 10 min, then cut into squares. Eat warm, sprinkled with cumin, with harissa on the side or stuffed into a baguette.

Tips

• Leave out the eggs and use only water for a vegan version; it is a little softer.
• In Morocco the same dish is called kalinte or calentica, from the Spanish "caliente" (hot).

Sources

Written in our own words after cross-checking these recipes:

Amour de Cuisine My Moroccan Food