The taste of the world

Sandwiches!

Tunisian snack.

© dumplings and more

By: Clémence Denavit Follow

3 mins

A story of bread and fillings, dishes to take away and devour without cutlery, free as the air, merguez or chipo flavor on demonstration days, resistant leavened breads for a Kota from the townships of Soweto, with fried oysters and prawns in the dampness of New Orleans or Mississippi.

The sandwich tells the world, migrations, history and geography in a few bites, at any time of the day and night, and at low cost!

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With Manel Tari and Salim Berkoun, the authors of the

and on

.

Their page and their site offer to “taste” a country, each month, with a new recipe each day, its roots, its stories, and discover sometimes surprising links.

We are delighted: the book is in preparation!

Manel Tari and Salim Berkoun, authors of Dumplings and more.

© Clemence Denavit/RFI

On this show, you'll hear about:

Doner

Focaccia from

Naturale

by

by Tapalapa in

, the Taste of the World podcast with Harouna Sow

de Bokit – the first restaurant of Elis Bond, Po'boy, ham butter, Tunisians, kalentika, club, blt, tuna and cucumber, tapalapa and those you want to tell us about!

In images, in pictures

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For further

- Recipes for sauces and sandwiches

-

by Florence Kahn, Mango editions

-

- Marabout editions

- The frog with the big mouth reviewed, number 6: The snack of the century

-

, from Cathleen Clarity – Hachette Cuisine.

Musical programming

I'll Be Fine

, by Clairy Browne

Obsolete

, by MC Solaar.

Recipe

Garantita (Kalentika) Savory flan with chickpeas, Algerian recipe – recipe from the Dumplings and more page

We discover Algerian street-food on this 21st day with the

, or

, depending on the pronunciation.

On the menu, a tasty "gratin" whose texture is close to flan, made with chickpea flour, and sometimes eggs to enrich the dough, even if the dish is intended to be cheap, practical and easy to prepare.

The kalentika was born in Oran and would be the fruit of the interbreeding of the Hispano-Algerian cultures of the region.

Its name comes from the street vendors who sold this preparation still hot, “caliente” in Spanish, served in bread and garnished with cumin and harissa.⠀

⠀

Ingredients

⠀

150g chickpea flour⠀

1 egg⠀

25 cl of milk⠀

5 cl of oil⠀

½ liter of water⠀

Salt, pepper and cumin.

⠀ ⠀

Preperation

1. Mix chickpea flour, salt, pepper and cumin.

Add egg, oil and milk.

Mix with a whisk and gradually add the water while whisking, so as to obtain a liquid preparation (like a flan).⠀

2. Place the mixture in a 30 cm long rectangular mold and bake for 20 min at 180°C.

Sprinkle with cumin powder.

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