{"id":3541,"date":"2026-07-21T22:24:23","date_gmt":"2026-07-21T22:24:23","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-algeriens\/karantika-algerienne\/"},"modified":"2026-07-21T22:24:23","modified_gmt":"2026-07-21T22:24:23","slug":"karantika-algerienne","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-algeriens\/karantika-algerienne\/","title":{"rendered":"Karantika alg\u00e9rienne"},"content":{"rendered":"\n<style>\n#recipe-fr-karantika-garantita{\n  --gj-bg:#F6F5F1;\n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;\n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;\n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;\n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  background:var(--gj-bg);\n  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#recipe-fr-karantika-garantita .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-fr-karantika-garantita .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-fr-karantika-garantita .gj-ing-group,\n  #recipe-fr-karantika-garantita .gj-steps>li,\n  #recipe-fr-karantika-garantita .gj-rail,\n  #recipe-fr-karantika-garantita .gj-close,\n  #recipe-fr-karantika-garantita .gj-nutri-row,\n  #recipe-fr-karantika-garantita .gj-fact{break-inside:avoid}\n  #recipe-fr-karantika-garantita .gj-sec h2,\n  #recipe-fr-karantika-garantita .gj-stage{break-after:avoid}\n  #recipe-fr-karantika-garantita .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n@media (min-width:760px){#recipe-fr-karantika-garantita .gj-facts-grid{grid-template-columns:repeat(5,1fr)}}\n<\/style>\n<article id=\"recipe-fr-karantika-garantita\" lang=\"fr\">\n<p class=\"gj-eyebrow\">Cuisine alg\u00e9rienne \u00b7 Cuisine de rue \u00b7 Recette<\/p>\n<h2 class=\"gj-h1\"><b>Karantika alg\u00e9rienne<\/b> au pois chiche <span class=\"gj-serif\">et au cumin<\/span><\/h2>\n<p class=\"gj-sub\">Un flan de farine de pois chiche \u00e0 la cro\u00fbte brune et au centre cr\u00e9meux, servi br\u00fblant dans du pain avec cumin et harissa.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Cat\u00e9gorie:<\/i> <b>En-cas chaud<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Cuisine:<\/i> <b>Alg\u00e9rienne<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Difficult\u00e9:<\/i> <b>Facile<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendement<\/span><span class=\"gj-fact-v\">8 portions<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">15 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">50 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Temps total<\/span><span class=\"gj-fact-v\">1 h 35<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 320 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Karantika-Garantita-1.webp\" alt=\"Karantika alg\u00e9rienne \u00e0 cro\u00fbte brune servie avec baguette, harissa, cumin et oignon\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><\/figure><p class=\"gj-cap\">Le contraste recherch\u00e9 oppose un dessus brun et ferme \u00e0 un int\u00e9rieur jaune, souple et presque cr\u00e9meux.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Le flan de pois chiche des rues d\u2019Oran<\/h2><\/div>\n<div class=\"gj-intro\"><p>La Karantika, souvent nomm\u00e9e Garantita, est \u00e9troitement associ\u00e9e \u00e0 Oran et \u00e0 la cuisine de rue alg\u00e9rienne. Elle se vend en parts \u00e9paisses gliss\u00e9es dans du pain, puis relev\u00e9es de cumin et de harissa. Son apparence modeste cache un \u00e9quilibre technique pr\u00e9cis: une cro\u00fbte tr\u00e8s color\u00e9e, presque brune, doit couvrir un int\u00e9rieur jaune p\u00e2le qui reste tendre. Elle n\u2019est ni une omelette ferme ni une galette s\u00e8che. Sa texture se rapproche d\u2019un flan sal\u00e9, avec la saveur ronde et l\u00e9g\u00e8rement noisett\u00e9e de la farine de pois chiche.<\/p><p class=\"gj-pull\">La p\u00e2te para\u00eet trop liquide avant cuisson; cette proportion d\u2019eau cr\u00e9e pr\u00e9cis\u00e9ment le c\u0153ur cr\u00e9meux attendu.<\/p><p>La p\u00e2te repose sur une forte proportion d\u2019eau. Au d\u00e9but, elle para\u00eet \u00e9tonnamment liquide et de petits grumeaux peuvent persister. Un fouet \u00e9nergique, suivi d\u2019un repos de trente minutes, hydrate la farine et lisse la suspension. Ce repos \u00e9vite une zone farineuse au fond du plat. Les \u0153ufs donnent de la tenue sans devenir dominants, tandis que l\u2019huile apporte de la souplesse. Le sel et le cumin restent mesur\u00e9s dans la masse, car une seconde pinc\u00e9e de cumin est souvent ajout\u00e9e au moment de servir.<\/p><p>Le four doit \u00eatre tr\u00e8s chaud. La Karantika a besoin d\u2019un saisissement que ne donnerait pas une cuisson lente \u00e0 basse temp\u00e9rature. Le plat est plac\u00e9 dans le tiers sup\u00e9rieur pour que le dessus brunisse franchement. Selon le four, quelques minutes sous le gril peuvent \u00eatre n\u00e9cessaires \u00e0 la fin. Le centre, lui, doit encore trembler l\u00e9g\u00e8rement lorsque le moule est d\u00e9plac\u00e9. Il se raffermit pendant le repos et garde une consistance cr\u00e9meuse, facile \u00e0 \u00e9craser dans le pain.<\/p><p>Cette recette utilise une plaque m\u00e9tallique de 30 \u00d7 22 cm, assez large pour exposer la surface \u00e0 la chaleur tout en conservant une \u00e9paisseur de plusieurs centim\u00e8tres. Un plat plus petit donne un centre plus coulant et demande davantage de temps; un plat tr\u00e8s large produit une version mince et s\u00e8che. Le fond est huil\u00e9 avant de recevoir la p\u00e2te, puis le m\u00e9lange est remu\u00e9 une derni\u00e8re fois juste avant d\u2019\u00eatre vers\u00e9 afin de remettre en suspension les particules d\u00e9pos\u00e9es.<\/p><p>Le service fait partie de l\u2019identit\u00e9 du plat. Une portion br\u00fblante est d\u00e9pos\u00e9e dans une demi-baguette, avec une trace de harissa et du cumin moulu. L\u2019oignon cru est facultatif, mais sa fra\u00eecheur convient \u00e0 la douceur du pois chiche. La Karantika se mange d\u00e8s qu\u2019elle peut \u00eatre manipul\u00e9e sans br\u00fbler les doigts. \u00c0 temp\u00e9rature ambiante, elle reste agr\u00e9able, mais son centre perd la fluidit\u00e9 qui distingue la part fra\u00eechement sortie du four.<\/p><p>La farine de pois chiche varie en finesse et en fra\u00eecheur. Une farine r\u00e9cemment moulue a une saveur douce; un paquet ancien peut d\u00e9velopper une amertume que le cumin ne corrige pas. La p\u00e2te crue ne se go\u00fbte pas \u00e0 cause des \u0153ufs, mais son odeur doit rester nette, sans note rance. Pendant la cuisson, le volume monte puis redescend l\u00e9g\u00e8rement. Ce mouvement est normal. Une cro\u00fbte pliss\u00e9e au repos n\u2019indique pas un \u00e9chec, tant que le centre est pris, cr\u00e9meux et d\u00e9pourvu de couche liquide au fond du plat.<\/p><p>Au moment de d\u00e9couper, une spatule large est pr\u00e9f\u00e9rable \u00e0 un couteau seul. Elle soutient le centre et garde la part enti\u00e8re. La premi\u00e8re portion sert souvent de rep\u00e8re: si elle s\u2019affaisse l\u00e9g\u00e8rement tout en restant prise, les suivantes auront la bonne consistance apr\u00e8s deux minutes suppl\u00e9mentaires de repos.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">La cuisson en quatre rep\u00e8res<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Fouetter la farine de pois chiche avec l\u2019eau, les \u0153ufs et l\u2019huile.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:15<\/b><span>Laisser la p\u00e2te reposer pour hydrater la farine et dissiper les grumeaux.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:45<\/b><span>Enfourner dans le tiers sup\u00e9rieur d\u2019un four \u00e0 220 \u00b0C.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:35<\/b><span>Sortir lorsque la cro\u00fbte est brune et le centre encore l\u00e9g\u00e8rement mobile.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> La farine de pois chiche est fouett\u00e9e avec l\u2019eau, les \u0153ufs, l\u2019huile, le sel et une premi\u00e8re dose de cumin. Apr\u00e8s trente minutes de repos, la p\u00e2te tr\u00e8s fluide est vers\u00e9e dans un plat m\u00e9tallique huil\u00e9. Une cuisson \u00e0 220 \u00b0C forme une cro\u00fbte brune tandis que le centre reste souple. La Karantika repose dix minutes avant d\u2019\u00eatre d\u00e9coup\u00e9e en huit portions. Elle se sert chaude dans du pain, avec harissa et cumin. Le point de cuisson se juge au mouvement du centre: il doit trembler comme un flan, jamais couler comme une p\u00e2te crue. Le pain n\u2019est garni qu\u2019au dernier moment afin de conserver sa cro\u00fbte et de ne pas absorber l\u2019humidit\u00e9 du flan.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Pour le flan<\/h3><ul><li><b>250 g farine de pois chiche<\/b> \u2014 <em>tamis\u00e9e si elle pr\u00e9sente des grumeaux<\/em><\/li><li><b>1 l eau<\/b> \u2014 <em>\u00e0 temp\u00e9rature ambiante<\/em><\/li><li><b>2 \u0153ufs<\/b> \u2014 <em>calibre moyen<\/em><\/li><li><b>60 ml huile neutre<\/b> \u2014 <em>plus 10 ml pour le plat<\/em><\/li><li><b>10 g sel fin<\/b> \u2014 <em>environ 1\u00bd cuill\u00e8re \u00e0 caf\u00e9<\/em><\/li><li><b>5 g cumin moulu<\/b> \u2014 <em>r\u00e9parti entre p\u00e2te et service<\/em><\/li><li><b>1 g poivre noir moulu<\/b> \u2014 <em>une pinc\u00e9e<\/em><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Pour servir<\/h3><ul><li><b>400 g baguette<\/b> \u2014 <em>coup\u00e9e en huit portions<\/em><\/li><li><b>40 g harissa<\/b> \u2014 <em>\u00e0 doser selon sa force<\/em><\/li><li><b>80 g oignon rouge<\/b> \u2014 <em>tranch\u00e9 tr\u00e8s finement, facultatif<\/em><\/li><\/ul><\/div><\/div><div class=\"gj-ing-note\"><b>Substitutions et allerg\u00e8nes.<\/b> \u0152ufs et gluten dans le pain. Le flan seul ne contient pas de gluten si la farine de pois chiche est certifi\u00e9e sans contamination crois\u00e9e.<\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Pr\u00e9paration pas \u00e0 pas<\/h2><\/div><p class=\"gj-stage\">M\u00e9langer et reposer<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Former une p\u00e2te lisse<\/p><p class=\"gj-step-x\">Verser la farine de pois chiche dans un grand saladier. Ajouter progressivement l\u2019eau en fouettant, puis incorporer les \u0153ufs, 60 ml d\u2019huile, le sel, la moiti\u00e9 du cumin et le poivre.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laisser hydrater<\/p><p class=\"gj-step-x\">Couvrir et laisser reposer 30 minutes. Fouetter de nouveau pendant 30 secondes; la p\u00e2te doit \u00eatre fluide et homog\u00e8ne.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Cuire \u00e0 four vif<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Chauffer le four et le plat<\/p><p class=\"gj-step-x\">Pr\u00e9chauffer le four \u00e0 220 \u00b0C. Huiler un plat m\u00e9tallique de 30 \u00d7 22 cm avec les 10 ml d\u2019huile restants.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Verser sans attendre<\/p><p class=\"gj-step-x\">Remuer la p\u00e2te une derni\u00e8re fois, la verser dans le plat et enfourner dans le tiers sup\u00e9rieur.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Former la cro\u00fbte<\/p><p class=\"gj-step-x\">Cuire 45 \u00e0 50 minutes. La surface doit \u00eatre brun fonc\u00e9 par endroits et le centre doit trembler l\u00e9g\u00e8rement; terminer 2 minutes sous le gril si la coloration reste p\u00e2le.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laisser prendre<\/p><p class=\"gj-step-x\">Sortir le plat et attendre 10 minutes avant de couper huit portions. Le centre se raffermit sans perdre son onctuosit\u00e9.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Garnir et servir<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parer les pains<\/p><p class=\"gj-step-x\">Ouvrir les portions de baguette sans les s\u00e9parer compl\u00e8tement. \u00c9taler un peu de harissa selon le go\u00fbt.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Monter les sandwichs<\/p><p class=\"gj-step-x\">D\u00e9poser une part chaude de Karantika dans chaque pain. Saupoudrer avec le reste de cumin et ajouter quelques lamelles d\u2019oignon rouge si elles sont utilis\u00e9es.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Service, conservation et variantes<\/h2><\/div>\n<h3>Service et accords<\/h3><p>Pr\u00e9senter la Karantika imm\u00e9diatement dans du pain croustillant. Une salade de tomates et de concombre apporte une note fra\u00eeche; de l\u2019eau citronn\u00e9e ou un th\u00e9 l\u00e9ger accompagne mieux le cumin qu\u2019une boisson tr\u00e8s sucr\u00e9e.<\/p>\n<h3>Conservation et r\u00e9chauffage<\/h3><p>R\u00e9frig\u00e9rer les restes dans les deux heures suivant la cuisson et les garder jusqu\u2019\u00e0 3 jours. R\u00e9chauffer les parts 8 \u00e0 10 minutes \u00e0 180 \u00b0C; le micro-ondes ramollit la cro\u00fbte. Ne pas conserver les sandwichs d\u00e9j\u00e0 mont\u00e9s.<\/p>\n<h3>Variantes et substitutions<\/h3><p>Quatre options fonctionnent sans changer la structure: remplacer 250 ml d\u2019eau par du lait pour une saveur plus douce; ajouter 2 g de paprika doux; cuire en moules individuels pendant 25 \u00e0 30 minutes; servir la part sans pain avec une salade lorsque le repas doit rester sans gluten.<\/p>\n<h3>Conseils de cuisine<\/h3><p>Premier rep\u00e8re: la p\u00e2te doit \u00eatre remu\u00e9e juste avant d\u2019\u00eatre vers\u00e9e. Deuxi\u00e8me rep\u00e8re: le dessus peut sembler tr\u00e8s sombre avant que le centre soit pris, ce qui est normal. Troisi\u00e8me rep\u00e8re: une lame s\u00e8che n\u2019est pas un bon test ici; le l\u00e9ger tremblement donne une lecture plus juste.<\/p>\n<h3>Mat\u00e9riel n\u00e9cessaire<\/h3><p>Un grand saladier, un fouet, un plat m\u00e9tallique de 30 \u00d7 22 cm et une grille de four plac\u00e9e haut. Le m\u00e9tal conduit rapidement la chaleur et favorise la cro\u00fbte caract\u00e9ristique.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles par portion<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 320 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 44 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 740 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Principaux allerg\u00e8nes:<\/b> \u0152ufs et gluten dans le pain. Le flan seul ne contient pas de gluten si la farine de pois chiche est certifi\u00e9e sans contamination crois\u00e9e. Estimation approximative fond\u00e9e sur des valeurs de r\u00e9f\u00e9rence standard; les marques, l\u2019absorption, le parage et le partage des portions modifient les chiffres r\u00e9els.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Sous la cro\u00fbte sombre, la Karantika doit garder la douceur d\u2019un flan sal\u00e9.<\/p><p>Le contraste de textures d\u00e9pend surtout de trois d\u00e9cisions: une p\u00e2te tr\u00e8s hydrat\u00e9e, un repos complet et une chaleur forte. Le cumin et la harissa viennent ensuite, au service, sans masquer la saveur du pois chiche.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-karantika-garantita\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Karantika alg\u00e9rienne au pois chiche et au cumin\",\n  \"description\": \"Karantika alg\u00e9rienne au pois chiche et au cumin, cuite tr\u00e8s chaud pour former une cro\u00fbte fonc\u00e9e au-dessus d\u2019un centre souple.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Karantika-Garantita-2.webp\",\n    \"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Karantika-Garantita-3.webp\",\n    \"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Karantika-Garantita-1.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Alg\u00e9rienne\",\n  \"recipeCategory\": \"Cuisine de rue\",\n  \"cookingMethod\": \"Cuisson au four\",\n  \"keywords\": \"Karantika, Garantita alg\u00e9rienne, flan de pois chiche, Karantika au cumin, sandwich alg\u00e9rien \u00e0 la harissa\",\n  \"prepTime\": \"PT15M\",\n  \"cookTime\": \"PT50M\",\n  \"totalTime\": \"PT1H35M\",\n  \"recipeYield\": \"8 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"320 kcal\",\n    \"carbohydrateContent\": \"44 g\",\n    \"proteinContent\": \"11 g\",\n    \"fatContent\": \"11 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"740 mg\",\n    \"servingSize\": \"Pr\u00e9senter la Karantika imm\u00e9diatement dans du pain croustillant. 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