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About this recipe: Calentita, which literally translates to 'Warmish', is one of Gibraltar's national foods (my home town), and goes back to the 16th century.

Hank6 -, Gibraltar

Serves: 6 

  • 1L water
  • 250g gram flour (chickpea flour)
  • 1/2 heaped teaspoon salt
  • black pepper, (7 to 9 turns with the pepper grinder) or to taste
  • olive oil

Prep:2min  ›  Cook:40min  ›  Ready in:42min 

  1. Cover the bottom of a 9x13in (20x30cm) oven dish with 1mm (not cm) of olive oil.
  2. Once the bottom is covered, grease the sides of the dish by about 1 to 2cm high from the bottom up by tilting the dish a little on its four sides.
  3. Next, place the already oiled oven dish into the centre of the oven and set the top and bottom heaters to 150 C / Gas 2.
  4. While the oven and the oil in the dish is warming up, we start to work on the simplest mixture you could ever imagine: Place the water, gram flour, salt and pepper into a 2L measuring jug. At this point the flour is floating on the water surface.
  5. Press down and stir the flour with any kitchen utensil or an electric hand blender till the whole of the flour is wet or sunk to the bottom, then turn on the blender and blitz the mixture to a smooth creamy finish (no lumps present).
  6. When the oven has reached the selected temperature, bring out the dish (taking great care since it's very hot at this point) and rest it on a chopping board not to ruin the kitchen top.
  7. Give the mix a small stir and pour the content into the dish very gently to start with not to not to cause any splash-back when the cold watery mixture comes into contact with the hot oil.
  8. Once done, place the dish back into the oven and cook for 40 minutes with the oven fan on, until the top of the mixture has acquired a light brown yellow colour. (Without fan should cook approximately for 1 hour again to a light brown yellow colour.)
  9. When done, remove from the oven and leave to cool on a wire rack. Should be served slightly colder than tepid (hence the name of the dish WARMISH) to aquire its fullest taste.

Cook's tip

I use a Pyrex dish that came with the oven (perfect), but metal or ceramic is perfectly fine too. Note that if under cooked the dish will come out too soft and soggy, over cooked will be just like cardboard, it will stick to the tray and hard to remove. The proper texture should consist of a creamy top half, and a set bottom half (base).

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Reviews (1)


it was lovely , had not had it for years will soon be doing it again - 07 Dec 2015

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