KALINTI (MOROCCAN CHICKPEA FLOUR-ANDEGG TART)

“Kalinti, or Moroccan chickpea flour-and-egg tart, is a popular street food. It’s similar to socca, the chickpea flour pancake from Nice, and the Italian farinata, but it’s thicker and more custardy, more like a flan. I like this one by Christine Benlafquih. Known for her culinary tours of Casablanca, she has contributed Moroccan recipes to The Spruce Eats website.”

Serves 8

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes

chickpea flour 210 g baking powder 2t salt 1t ground cumin 1 t, plus extra for sprinkling cayenne or black pepper ¼t water 2½ cups milk ½ cup free-range eggs 2, lightly beaten vegetable oil (half olive) 1⁄3 cup harissa, for serving flaky salt, for serving

1 Mix the dry ingredients in a bowl. Gradually whisk in the water and milk, stirring continually to ensure the batter is smooth. Whisk in the eggs and oil. The batter will be thin. 2 Preheat the oven to 190°C. Grease a 26–28 cm round, shallow baking dish. Lightly whisk the batter again and pour it into the prepared dish. Bake for 45 minutes, or until set and a deep golden brown. Serve warm, sprinkled with cumin and harissa and salt on the side.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths La Motte Shiraz 2018