A baked custard of chickpea flour, water, oil and egg, cut in squares from the tray and eaten hot with cumin and salt.
What makes it kalinte
Chickpea flour whisked with water and oil to a thin batter.
Baked in a wide tray until set, with a browned top.
Eaten hot, with cumin and salt.
Where it comes from
Kalinte is Tangier's street snack, sold warm by weight from carts and wrapped in paper or tucked into bread. Its name is usually traced to the Spanish caliente or calentita, 'hot' — the same dish is made in Oran in Algeria as karantika, and in Gibraltar as calentita, and all three are often linked to Spanish presence along these shores.