Show pageOld revisionsBacklinksBack to top This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong. ====== Kalinti: Recipe for Moroccan Chickpea Flour and Egg Tart ====== https://www.thespruce.com/kalinti-moroccan-chickpea-flour-egg-tart-2395030 ===== Ingredients ===== * 2 scant cups (approx. 210 g) chickpea flour * 2 teaspoons baking powder (optional) * 1 teaspoon salt * 1 teaspoon ground cumin (optional) * 1/4 teaspoon cayenne or black pepper * 2 1/2 cups water * 1/2 cup milk (or water) * 1/3 cup vegetable oil (half olive oil, if desired) * 2 eggs, lightly beaten ===== Directions ===== * Combine the dry ingredients in a 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. * Preheat your oven to 375 F (190 C). * Generously oil a large (10" or 11") round, shallow baking dish. (You can opt to use a square or small rectangular baking dish instead.) * 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. * Note that some burnt 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 more if you like. Serve slices of kalinti in bread or on a plate while still warm. Cumin, salt and harissa should be offered on the side as condiments. recipes/kalinit-moroccan-egg-tart.txt Last modified: 2017/09/03 15:48by jamin