I am not sure if that is how you spell it! I saw the recipe in “The Great Book of Couscous” and they called it Karantika. This is popular in Algeria (and made in my house a few times per week). It is best served sliced with bread and a bit of harissa or on crackers. Baking time can be decreased to make a mushier version. A food processor is used to make sure you get a smooth combination of ingredients. Chick pea flour can be found in Indian Grocery Stores. It is called “Besan”.
Pupusas are a staple in El Salvadorian cuisine. They are thick, corn patties stuffed with beans, cheese, beans and cheese, or beans cheese and pork (called pupusas revueltas) and served with tomato sauce and curtido. For this recipe, I am making them with beans and cheese.
Pupusas are, in my opinion, El Salvadorian comfort food! A pupusa is like a thick corn flour pancake filled with either beans, cheese, beans and cheese, or beans, cheese and pork (which is called Pupusas Revueltas). It is served with tomato sauce to pour on top or dip bites into, and curtido on the side. These things really put me in a happy place. Enjoy the recipe– I hope they put you in a happy place as well!
this recipe is from rick bayless mexican kitchen cookbook. it’s a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day.
These unusual, luscious lentils are a traditional Lenten meal of Oaxaca, Mexico. Pineapple, plantain, cloves and allspice give this dish a tropical feel – plus there’s plenty of garlic for zip. Garnish with fried plantain slices.
