Those dishes that do not claim to be anything special, at least, and yet leave the impression? That is Kalint enough. It is a street food in Tangier served at street corners, usually baked fresh and thick, cut into slices, and offered to you with a smile. Nothing fancy, nothing fancy-shmancy- this is just simple goodness that warms you up and makes you feel at home.
This is not what would normally be seen in a rich and expensive restaurant. Kalint R. Farther is in the streets, in the houses and in life. You will find it being served between pieces of baguette, with it costing a few dirham, and being consumed on the spot (literally), especially among students or those on break at work. However, the greatest thing here is that something so simple can be so comforting.
A Bit of History: Gibraltar to the Streets of Morocco
Although Kalint is indeed a truly Moroccan restaurant now, its origins may shock you. It has an antecedent in Spanish cuisine in the dish called calentita, which is well known in Gibraltar. Over time, it developed a life of its own in Tangier, shaped by Moroccan hands, ingredients, and tastes. Even the name Kalint is probably an allusion to the Spanish word caliente, which means hot, which, there is little doubt, is the best possible way to drink it
It is very simple: chickpea flour, water, olive oil, some seasoning, and a soft, custard-like centre after baking – that is what makes it so loved. It costs nothing, has no meat, and it is all fuss-free and very subdued comfort food that a grandmother would make during lazy afternoons.
- 1 cup chickpea flour (also called besan or gram flour)
- 2½ cups water
- 2 eggs
- 3 tablespoons olive oil
- A pinch of salt
- Ground cumin (for sprinkling on top)
Optional: black pepper, paprika, or preserved lemon if you like a twist
Substitutes
- No chickpea flour? Try sifted yellow split pea flour
- No olive oil? Any neutral oil works, though olive oil gives it that signature richness
- Not a fan of eggs? Some leave them out — the result is a bit denser but still delicious
Instructions
Step 1: Whisk together in a large mixing bowl both the chicken flour and the salt according to your taste. Add the water slowly, beating it up all the time to prevent lumps. Add the eggs and olive oil and mix well until smooth. It is to be on the runny side, but not so runny as pancake mix
Step 2: Allow the batter to rest for 30-40 minutes. This will assist the flour to absorb more liquid and will provide you with a fluffier, silkier substance
Step 3: Warm up your oven to 200 o C (390°F). Whisk the egg and pour it well into a baking tray/pan by greasing it, and place it in the oven. Bake 35 to 40 minutes. The gold-topped head dreamed of is hefty at the bottom and shakes in the middle. Don’t give it time to cool to become set. The magic is in the mushy middle
Serving Tips
- Permit it to cool slightly and cut into rough slices. Sprinkle with a little cumin and a dash of salt or pepper to taste. Try to eat it while it’s hot, or you can eat it with bread
- Eat it fresh and warm. Kalinté is best straight from the oven
- Pair it with mint tea, the freshness and the sweetness of the tea complements the earthy and savoury flavours
- Some like it with harissa or olives on the side — go for it if you want a kick.
Things to Avoid
- Don’t skip the resting time. It makes the texture much better
- Avoid overcooking. You don’t want it to turn dry or rubbery. That soft wobble in the middle? That’s a good sign
- Don’t over-season. Kalinté shines when it’s kept simple
More About Kalint e
Kalinté might not have a fancy name or exotic ingredients, but what it does have is heart. It brings back memories for many Moroccans — of childhood, of street corners, of warmth. And once you try it, chances are you’ll start craving it too. It’s easy, affordable, and incredibly satisfying in that quiet, soulful kind of way.
