Kalinti: Recipe for Moroccan Chickpea Flour and Egg Tart

https://www.thespruce.com/kalinti-moroccan-chickpea-flour-egg-tart-2395030

• 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

• 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.