Kalint Dziri
Kalint Dziri is a hearty and flavorful chickpea flour pancake, often enjoyed as a street food or a comforting meal. It's known for its dense yet tender texture and savory taste, typically seasoned with cumin and chili.
🧂 Ingredients
- 250 g Chickpea flour
- 500 ml Water
- 2 large Eggs
- 3 tbsp Olive oil(plus more for cooking)
- 1 tsp Cumin
- 1/2 tsp Paprika
- 1/4 tsp Cayenne pepper(or to taste)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
In a large bowl, whisk together the chickpea flour, cumin, paprika, cayenne pepper, salt, and black pepper.
💡 Pro Tips: Ensure spices are well distributed for even flavor. - 2
Gradually whisk in the water until a smooth, lump-free batter forms. It should have the consistency of thin pancake batter.
- 3
Whisk in the eggs and 3 tablespoons of olive oil until fully incorporated.
- 4
Let the batter rest for at least 15 minutes to allow the chickpea flour to hydrate.
- 5
Preheat your oven to 200°C (400°F). Lightly grease a large oven-safe skillet or baking dish (approximately 25-30 cm in diameter) with olive oil.
💡 Pro Tips: A well-oiled dish prevents sticking and promotes a crispy bottom. - 6
Pour the batter into the prepared skillet or baking dish.
💡 Pro Tips: Ensure the batter is evenly spread. - 7
Bake for 25-30 minutes, or until the kalint is puffed up, golden brown, and firm to the touch.
💡 Pro Tips: The center should be cooked through and not jiggly. - 8
Let it cool slightly before cutting into squares or wedges and serving hot.
💡 Pro Tips: Serve immediately for the best texture.
💡 Pro Tips
- ✓For a richer flavor, you can add a pinch of turmeric to the batter.
- ✓Adjust the cayenne pepper to your preferred level of spice.
- ✓Kalint Dziri is often served with harissa or a simple tomato salad.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped fresh herbs like parsley or cilantro to the batter.
- Incorporate crumbled feta cheese for a salty tang.
- For a heartier version, add cooked and crumbled merguez sausage to the batter.