WOW better late than NEVER…. I have just be so jammed up preparing for a Trunk show of my handbag line in Dallas,TX and the holiday popping up, then post EASTER holiday, helping my friend Emily, prepare for a HUGE sale of items from her kitchen. “KAT, Why do I have 6 sets of tea spoons?… This Set and this Set are the only ones that I use…. I’ve just got to get rid of this stuff…. I want to go to this cooking class in GREECE “….. So we sat down to this amazing dinner and plotted out this plan on how to download her kitchen in the next few weeks.
Then she prepared this lovely Easter Sunday Feast.
Easter Sunday FEAST !!!
I was invited to the home of Chef and world traveler Emily Swantner and her lovely husband George Haddad. Loved the menu ….
And for dessert…..
Thank you Miss Emily for this fantastic introduction Moroccan food.
This is the recipe from Emily Swatners…. Epicurean Odyssey website.
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 a street food.
Kalinti takes its name from the Spanish word for hot, caliente. It’s similar to the thinner baked crepes socca de Nice of France and farinata of Italy. Using baking powder and milk is optional. Kalinti is best served hot, with or without bread. Salt, cumin and harissa are added to taste.
Please note that this recipe uses unroasted chickpea flour and not besan (or gram flour), which is made from roasted chickpeas. Both types of garbanzo flour can be found in Asian and Middle Eastern markets, or you can make your own chickpea flour.
- 2 scant cups chickpea flour
- 1 teaspoons baking powder , optional
- 1 teaspoon kosher salt
- 1 heaping teaspoon ground cumin
- ½ teaspoon cayenne
- 2 cups water
- 1 cup milk or heavy cream
- ⅓ cup extra virgin olive oil, plus more for oiling the pan
- 2 eggs, lightly beaten
- toasted cumin seeds, for serving
- harissa, store bought or homemade, for serving, see recipe in “Condiments”
Combine the chickpea flour, baking soda, salt, cumin and cayenne in a medium mixing bowl. Gradually whisk in the water and milk, stirring constantly to ensure the batter is smooth and without lumps. Whisk in the eggs and oil. The kalinti batter will be thin. Set it aside to rest while the oven heats, or for at least 20 minutes.
Preheat your oven to 375° F. Generously oil a 10-to-12-inch round, shallow baking dish. A paella pan works well.
Lightly whisk the batter again and pour into the prepared pan. Place in the oven and bake for 45 minutes or longer, until well-colored and set. The top should be golden and mottled with dark brown splotches. Burned or darkened areas on the top of the kalinti are desirable. You can pop the baked kalinti under a broiler for a minute to darken the top a bit more if desired.
Serve slices of kalinti on a plate while still warm. Sprinkle with toasted cumin seeds and a drizzle of Harissa.
I became obsessed with this I had to make it myself it turned out just fantastic…
Fresh out of the oven…. Perfectly browned…
Loved it best with a crispy fried egg , a bit of sauted spinach and Harissa on the top… best breakfast EVER !!!!!
We had so much fun and overwhelmed with the beautiful food I forgot to even take pictures of the wine . I will try to gather that together later I know I pulled something FRENCH from my wine keeper, and we had a little Sparkle, and a little Rose, and a little Riesling …
Lovely afternoon Emily and George !!!