1- Preheat your oven to 350 F degrees.
2- Grease your baking pan with softened butter. I am using a 9-inch round ceramic pan.
3- Lightly beat the 2 eggs.
4- In a food blender, mix all the ingredients (chickpea flour, milk, olive oil, eggs, and spices).
Mix all the ingredients until you get a smooth mixture. Note that the mixture is liquidy.
5- Pour the mixture in your baking pan.
6- Bake for 40-45 minutes.
7- After 40 minutes, Karan should be done. It’s very important not to overbake it.
it should be set but still soft. It’s cooked enough to get a kind of crust at the bottom, however, the top layer is very soft and creamy. It should not be hard.
8- Place the baking pan in the top rack of the oven, and broil for 3 minutes until the crust becomes brown.
9- Karane can be eaten hot or warm, either as is with a spoon or as a sandiwch. It is usually served in a baguette with some Harissa, which is a very popular spicy sauce made of red peppers. People also like to sprinkle more cumin powder on top!
Bonne appetit!
Comments (24)
thank you alia for the dish tbarkallah 3lik o safi
asssalamou aalaikoum sister i would like to say that i love ur web site macha lah 3lik rir une seul chose que je voudrais vous demander c'est d ajouter en francais aussi tes ingrédients pour ke tout le monde puisse comprendre jazaki laho khairen et autre chose c si vous pouvez nous presenter la recette diyal lfakas o les sabelés marocain cela sera trés gentille de ta part bonne continuation o lah ibarek lik ahbiba
Hi Oum Ibrahim, here is a video on how to translate my recipes in any language! http://www.youtube.com/watch?v=LpglLlmf9cs
hello,
My husband is from Oujda and we had this but in a pita and it was almost the texture of a thick bean dip?? if I could make this I would save the day because we love this dish.. Do you know how they make it that way instead of like flan in your recipe?
Thank you,
Rachida
Hi Rachida, it's exactly the same thing. I just used the word 'flan' to describe since not many people know it. the more you cook it the thicker it becomes, but it should not be actually overcooked, it has to be creamy. hope this help!
Shukran Bezaaf, I'm excited to try this and hope I can make it as good as we had it in Oujda.
let me know how it goes!
jaazaki laho khairen je connaissais déja cette méthode mais des fois ca donne des bizar méme troooo bizar mais bon bref merci tt de méme et n oubliez pa la recette des sabelés marocain j en ai vraiment besoin mille merci et bonne continuation.salamou 3alaikoum
oui dsl autre chose moi je vie en floride la ville de tampa plus précisement et j arrive pa a trouver le beure comme celui de chez nous ou celui ke je voie dans vos recette par exemple puis je utiliser salty butter for clilo or not?????
demande aux gens qui travaillent au supermarche "unsalted butter" - c'est tout. ils vont te le montrer.
merci beaucoup alia. tu es très compétente.rien a dire. rapide, convaicante et très pratique .continue Alia
oum ibrahim,
si tu mets du beurre salé dans cette recette tu dois en tenir compte en salant le mélange.
on peut adapter. moi je n'ai pas trouvé la farine de pois chiche, j'ai utilisé de la purée de pois chiches et j'ai réduit la quantité de liquide. c'était fameux.
merci alia
bon appetit
le bon "caliente" que tu peux manger au maroc,c'est a tanger.
Hey Alia love your site. I have a question for you, would you say in grams how much you use. Because in holland the cups are real smaller than they are in America. keep going
here is a site that shows you conversions: http://www.recipegoldmine.com/kitchart/kitchart2.html
Hi, Alia!
Is this flan something I can make in advance and bring to a dinner party? Some friends are getting together to have a Moroccan-themed potluck dinner. I'd like to bring this, but I wonder if it's something I can make in advance and serve at room temperature? And, is it just as good on it's own, without the baguette and harissa?
Thanks, Alia!
Hi Christina,
actually it is not a good dish to pre-make and bring to a party. Once this flan cools down it becomes hard and it's not very good when it's tasty after that. It has to be eaten right away (like a souffle). you can prepare the batter and bake it at your friend's house.
Ahlan Alia,
I Love love love Kalinti! But here in Germany we have the problem, that we are not able to watch all your videos, because of any music rights (?) that youTube Germany doesnt have :-(( I hope my english is good enough to make Kalinti by your recipe, even without video :-(
Beslama
Selma
HI Selma, you can watch my videos in ifood.tv http://www.ifood.tv/user/recipe/10892
it does not have the same problem as youtube in germany.
Hi Alia, look here what I mean :-(
Hi, I have tried this made by Algerians who call it Calentico, and serve it with harissa. It is delicious, although it is tough on the digestive system! Great for a picnic , beach, or working day lunch. I have made a friend's recipe, although hers is soft and mine was too hard on several occasions. Now I see I may have cooked it too long. I had though that the water ratio is wrong, but thanks for letting me know not to cook it too much. By the way, she uses water and no milk.
One more thing, I saw a funny movie that took place in the city of Algiers, in which a poor guy gave his beloved a calentico instead of cake for her birthday, and an empty jewelry box. I have never laughed so much.
How many versions of this are there all over the world? I live in Gibraltar and this is the National Dish but with differences. Instead of butter, olive oil is used, about a quart, in a flat shallowish pan placed in a hot oven to heat thoroughly before pouring in the batter, which is made of six cups of water, to which you stir in the half kilo of chickpea flour, salt, pepper and a pinch of cumin. Its ready, when the top is crispy and set, but not too much. We call it "Calentita" and ours originates from Genoa,where many of our decendants originated from and where it is called "Farinata". It can be eaten the following day or two, though some like it best when just warm. Small World indeed lol.
Errata..should have said ancestors, and not decendants but anyways. I also found other versions of the same thing from France, another from Sicily, from Uruguay, from Israel. I suppose recipes are carried by travellers who establish themselves in different countries and carry on with their traditional foods which are then incorporated into their national cuisine.