Karan oujdi (karantika, chickpea flour bake)

Method

1. 1

   Gradually mix the chickpea flour with the water in a deep bowl, stirring constantly to prevent lumps, until you have a smooth, runny batter like pancake batter.

2. 2

   Let the batter rest for a while, then add the salt and a little cumin; some recipes also add the egg for a firmer texture.

3. 3

   Grease metal trays well with oil and pour in the chickpea batter in a thin, even layer.

4. 4

   Bake the trays in a very hot oven until the batter has fully set, with a firm, custardy inside and a golden top.

5. 5

   Cut the karan into small squares and serve hot, sprinkled with cumin and hot red pepper; this cheap, popular dish is one of the best-known street foods of Oujda and eastern Morocco, traditionally sold from street carts.