Garantita (Karantika) : Algerian Chickpea Pie Street Food Recipe

French

Garantita, also called karantika or karan, is a baked chickpea-flour custard with a crisp golden top and cumin warmth.

Serve it hot in baguette with harissa at home for a simple, filling Algerian street-food meal.

Traditional Algerian Garantita (Karantika): Chickpea Flour Savoury pie

Hello everyone! Today we’re making authentic Algerian garantita, a beloved street-food bake that’s simple, comforting, and always a crowd-pleaser.

Garantita is a classic Algerian dish made from chickpea flour, eggs, water (sometimes milk), oil, and cumin.

Once baked, it develops its famous two-layer texture: a soft, flan-like base with a creamier top, finished with a golden, lightly crisp crust.

Chickpea flour gives it a gentle nutty flavour, while cumin and salt bring warmth and depth. Think of it as a cross between a savoury custard and a creamy pie, minimal ingredients, maximum satisfaction.

In central Algeria it’s known as garantita (قرنطيطة), while in western regions you’ll often hear karantika or karan.

This version comes from my aunt Djamila, and whenever she bakes it, it feels like a celebration at home.

Serve it hot with fresh baguette and a spoonful of harissa for a truly delicious, filling meal.

Ingredients You Need for Garantita (Karantika) : Authentic Algerian Chickpea Pie

For a 22 × 33 cm Pyrex baking dish, here’s what you’ll need:

Main ingredients

• Chickpea flour, 2 glasses (glass = 220 ml) : Use ready-made chickpea flour, or make your own by grinding dried chickpeas, then sifting until you get a fine flour.
• Milk, 1 glass (optional) : You can replace it with water, but milk adds a creamier texture and a richer flavour.
• Water, 3½ glasses : This is essential for getting the right, pourable batter consistency.
• Eggs, 2 : Ideally at room temperature so they blend more smoothly.
• Vegetable oil, ¼ glass : Helps keep the garantita tender and prevents it from drying out.

Seasoning

• Salt, 1½ teaspoons (or to taste)
• Ground cumin, 1 teaspoon : The signature spice in garantita, adjust to your preference.
• Black pepper, to taste.

With these well-balanced ingredients, you’ll get a flavourful, authentic garantita every time.

How to Make smooth and golden Garantita (Karantika) Step by Step

Follow these steps for a creamy, flavourful garantita with a perfect golden top:

Make the batter

• Whisk the wet ingredients
  • In a large bowl, whisk the eggs with the milk (or 1 glass of water).
  • Add the salt, ground cumin, black pepper, and oil.
  • Whisk until fully combined and smooth.
• Add the chickpea flour
  • Gradually pour the wet mixture over the chickpea flour, whisking constantly.
  • Keep whisking until there are no lumps and the batter looks silky.
• Add the water little by little
  • Pour in the remaining water in small additions while mixing.
  • The batter should be very thin and runny—this is key to a successful garantita.

Bake the garantita

• Prepare the baking dish
  • Grease the dish generously so it doesn’t stick.
  • Choose the thickness you prefer:
    • Large dish → thinner, crispier garantita
    • Smaller dish → thicker, softer garantita
• Bake
  • Preheat the oven to 180°C (fan-assisted if possible).
  • Pour in the batter and bake for 1 hour to 1 hour 15 minutes, depending on your oven.

Check and serve

• The finished texture
  • You should see two distinct layers:
    • A soft, flan-like base
    • A creamier top layer with a golden crust
• To serve
  • Enjoy hot or warm, with harissa and a good piece of bread (homemade or baguette).

Tips for Perfect Garantita (Karantika)

• Whisk until smooth: Beat the eggs vigorously with the other ingredients until the mixture is fully blended and lump-free. This helps you get a silky, creamy texture.
• Prevent lumps: Pour the egg mixture into the chickpea flour gradually, whisking constantly. For an extra-smooth batter, use a balloon whisk or an immersion blender.
• Get the right consistency: The amount of water can vary depending on your chickpea flour. Add water little by little until the batter is fluid and pourable (it should flow easily into the dish), but not excessively watery.
• Grease the pan well: Oil the baking dish generously so the garantita doesn’t stick and is easier to slice and serve.

Baking Tips for Garantita (Karantika)

• Preheat the oven properly: Make sure your oven is fully preheated to the temperature in the recipe before baking. A hot oven helps the garantita cook evenly and set correctly.
• Adjust the baking time if needed: Baking time can vary depending on the thickness of your garantita and how strong your oven runs. Keep an eye on it and adapt as necessary. It’s ready when the top is golden and a toothpick inserted in the centre comes out clean.
• Aim for the two signature layers: To get the classic texture, a soft, flan-like base with a creamier top, avoid stirring the batter once it’s poured into the dish. Let it rest for a few minutes before placing it in the oven.

Karantika (garantita) on video

Other street food to try

• Lebanese falafel
• Roast Chestnuts
• Chicken Fajita Wraps : Tortilla Wraps