Algerian chickpea pie, called Garantita. It has other names such as Karantika ,Calentica or Calentita. It may have other names, depends on the region.
The origin of this dish is from Spain, when the Spanish empire invaded the west of Algeria (Oran) in the early 16th century.
Garantita has a flan texture and it is usually sold by street vendors over a good French baguette with cumin and Harissa, that Maghrebi hot chili pepper paste. This is a very cheap dish in Algeria but yet very filling and yummy.
Sprinkle with cumin to your liking and serve with a French baguette or any other type of bread and Harissa or your favorite hot sauce.
In a medium bowl, mix the semolina and the barley flour. Set aside.
Put about 1 cup of the semolina barley mixture in a large bowl. Set aside.
Put about 1 cup water, 1 teaspoon salt and 1 tablespoon olive oil in a small bowl.
Place the small bowl with the water mixture on the right side of the large bowl (if you are right handed).
Place the medium bowl with the semolina barley mixture close to the bowl of water.
Get the pair of tamis close to the large bowl.
Start hand rolling the couscous by spraying the semolina mixture in the large bowl with water mixture.
Mix the semolina with your hands, by moving them in a circular motion. Keep rolling the couscous and sprinkle with water as needed. Make sure to not sprinkle a lot of water so that you want obtain a dough.
Add a handful of the dry semolina mixture of the medium bowl to the wet semolina.
Try to roll the couscous again by moving your hands in a circular motion and pressing on the palm of your hands. That’s how tiny granules form.
Once you feel that the couscous is dry, gather it in one side of the large bowl and place a tamis in the other side of the bowl (the tamis that has large holes).
Place the rolled couscous in the tamis and sift it. Use your hand to press on the rolled couscous in the tamis to help pass it through. There will be some of the doughy mixture that want pass through the tamis, that’s ok (it will be discarded when you finish rolling the couscous).
Roll the couscous again with the palm of your hands then use the second tamis to sift the couscous and remove the fine semolina.
Place the final product (final couscous) in the top of a food steamer (Assekssuth in Berber or Kaskas-كَسْكاس In arabic and couscoussier in French). Don’t steam yet until you roll more couscous or until you deplete the semolina barley mixture.
Repeat step 7 to step 14 until you deplete the semolina mixture in the medium bowl.
You will end up having the final product (couscous) in the steamer and fine semolina in the large bowl(you can use it for next time as a couscous starter but you have to let it dry at room temperature).
Place the pot or the bottom of the steamer half filled with water on the stove, over medium heat until the water boil.
Place the top of the steamer containing couscous on the pot.
Let steam for 15 minutes or until no couscous stick to your hand when you touch it.
Place the top of the steamer with couscous on small bowl in a sink, and pour on the couscous about 1 to 2 cups cold water.
Let the water completely pass through then pour the couscous in a large bowl and sprinkle with salt to taste.
Fluff the couscous with a fork until all the grains separate.
Place the couscous for the second time in the top of the steamer and let it steam for 15 minutes or until the couscous does not stick to your hands when you touch it.
Pour the couscous directly in the large bowl and fluff it with a folk again. Let it cool a little bit then drizzle with about 2 tablespoons olive oil and mix it well with hands. Note that you can pass the couscous through the tamis that has large holes if some of the couscous want fluff.
Enjoy with a beef, lamb or chicken stew, with steamed vegetables, with a cup of buttermilk, you name it.
I did not find barley semolina (semoule d’orge in French) so I have used barley flour (fine powder) but that works too.