As you probably know already, since years ago in my apartment days I have always wanted a Mexican inspired kitchen. I adore the colors, the talavera pottery (thanks to Kate!), and the art. I found this adorable orange spoon rest that looks talavera, but I don’t know (it was awfully cheap, so I question it, but it’s ok if it isn’t). I LOVED my other spoon rest. It was orange-ish yellow, with sunflowers painted on it and it looked beautiful against my black stove, next to my red tea pot. Unfortunately, my toddler, Mimi, accidentally broke it several months ago. I haven’t been able to find one in a similar color until now. The color is almost identical, so I am thrilled. I know, it’s the small things in life. haha
My kitchen isn’t even close to being a 100% Mexican design. In fact, I would say it’s half Mexican and half Moroccan. I’m pretty sure I’m one of the few people with a Mexican/Moroccan kitchen. So below is my new spoon rest, AND my new Moroccan spice holder tagine (both cheap and combined coming in under 20 dollars). And below allllll of that is a recipe for Karentika, an Algerian snack/breakfast/lunch. It’s usually served with a baguette and harissa paste (hot pepper paste). My favorite thing about this meal is the texture. The bottom is almost like a dense cornbread, and the top is eggs. It’s really interesting and very mild. If you want more cumin, I would recommend sprinkling it on top at the end.
|Mexican spoon rest|
|Moroccan spice holder|
Sheesh, are there anymore countries that I could squeeze into this post today???? haha
|Pour into a baking dish|
|Bake until the top is brown and set|
Serving Size = 3 – 4 small servings
- 2 eggs
- 1 cup of chickpea flour (you can grind your own, but I recommend buying it)
- 1/2 cup oil
- 1/2 cup milk
- 1 cup of water
- Salt/Pepper, to taste (1 tsp or so)
- 1 teaspoon of cumin (plus more to sprinkle on the top at the end)
- Preheat oven to 350F, lightly grease an 8×8 inch baking dish.
- Mix together all of the ingredients (I used a hand held mixer) and then pour into a baking dish (you might want to lightly butter the dish to keep it from sticking).
- Bake for 45 minutes, or until the top is brown and set. If you want, you can sprinkle on some cumin.
- Serve with a baguette and harissa paste.