Karantika, also known as Kalentika or Garantita, is a beloved Algerian street food originally from the city of Oran. Made primarily with chickpea flour, water, and a touch of spice, it transforms into a soft, creamy, and savory flan. Traditionally served piping hot with a sprinkle of cumin and a dash of harissa, this dish is often enjoyed stuffed inside a crusty piece of bread — a comforting and economical snack sold across the streets of Algeria.

Karantika (Kalentika) – Algerian Chickpea Flan

Why You’ll Love This Recipe

I love how Karantika strikes a perfect balance between simplicity and bold, comforting flavors. It’s naturally gluten-free, high in plant-based protein, and incredibly satisfying. The version I make includes creamy cheese and milk, giving it a smoother texture and a mellow taste that makes it irresistible — even to those who aren’t big fans of chickpeas. Whether I serve it as a light dinner, a street-style sandwich, or a warm snack, it never fails to hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large bowl of chickpea flour
3 bowls of water (approximately 500 ml)
1 bowl of milk (about 180 ml)
1/2 teaspoon of neutral oil (about 3 tablespoons)
2 eggs
1 teaspoon of salt
4 portions of cheese (or 2 tablespoons of Philadelphia)
1 teaspoon of ground cumin

Note: I always use the same bowl to measure all ingredients. The size of the bowl determines the final quantity — the larger the bowl, the more generous the portion.

Directions

I start by preheating my oven to 180°C (350°F).
In a large mixing bowl, I pour in the chickpea flour and make a well in the center.
I crack in the eggs, add the oil, and slowly whisk in the water and milk to avoid lumps.
Once the batter is smooth, I mix in the salt, cumin, and the cheese (I often use Philadelphia for its creamy texture).
I pour the mixture into a lightly oiled (and optionally floured) deep baking dish, around 30×30 cm in size.
I bake it for about 45 minutes to 1 hour, until a golden brown crust forms on top and the center is set but still slightly jiggly — just like a flan.
After removing it from the oven, I usually sprinkle more cumin on top and serve it with harissa.

I like eating it hot, but sometimes I let it cool to make slicing easier.

Servings and Timing

Servings: 6–8 people
Preparation Time: 10 minutes
Cooking Time: 45–60 minutes
Total Time: About 1 hour 10 minutes

Variations

While the classic Karantika is already a delight, I like experimenting with different versions:

Cheese options: I swap out Philadelphia for Laughing Cow or feta for a tangier taste.
No dairy: I make a vegan version by skipping the milk and cheese — just water, chickpea flour, and seasoning.
Spiced up: Sometimes I add paprika, black pepper, or chopped parsley.
Street-food style: I sandwich it in a baguette with harissa and a sprinkle of cumin — just like in Algiers.

Storage/Reheating

Karantika stores well in the fridge for up to 3 days. I let it cool completely before covering it and placing it in an airtight container.
To reheat, I pop it in the oven at 160°C (320°F) for 10–15 minutes, or in the microwave for about a minute. I personally prefer oven reheating to maintain the flan-like texture and golden crust.

FAQs

What does Karantika taste like?

It has a mild, slightly nutty flavor from the chickpea flour, with creamy undertones from the cheese and milk. The cumin adds a warm, earthy touch, and the harissa gives it that spicy kick I love.

Can I make Karantika without cheese or milk?

Yes, absolutely. The original recipe is dairy-free. I sometimes make it with just chickpea flour, water, oil, eggs, salt, and cumin — it’s still delicious and has a more traditional flavor.

Is Karantika the same as Socca or Farinata?

They’re similar, but not identical. Socca (France) and Farinata (Italy) are thinner and more like pancakes, while Karantika is thicker, creamier, and baked like a flan. I find it much more satisfying.

Can I freeze Karantika?

Technically yes, but I don’t recommend it. The texture changes after thawing and reheating — it becomes grainy and watery. It’s best fresh or refrigerated for a couple of days.

What’s the origin of Karantika?

Karantika has roots in Oran, Algeria, but it’s deeply tied to North African Jewish and Spanish influences. Some say it came from Spanish soldiers during a siege, while others trace it to Jewish communities from northern Morocco. Whatever its exact origin, it’s a treasured dish across the Maghreb.

Conclusion

Karantika is one of those humble yet soul-satisfying recipes I always come back to. It’s easy, affordable, naturally gluten-free, and full of flavor. Whether I enjoy it hot out of the oven or tucked into bread with a dash of harissa, it’s a dish that carries history, comfort, and warmth in every bite. If you haven’t tried it yet, now’s the perfect time to bring a taste of Oran — or perhaps Tétouan — to your kitchen.