Harissa

Harissa

50%

Servings

10

Prep

15 min

Cook

20 min

Ingredients

Semolina 3 cups
Shredded unsweetened coconut 1 cup
Yogurt 1 cup
Vegetable oil 1/2 cup
Sugar 1/4 cup
Bicarbonate soda 1 tsp
For the sugar suryp:
Sugar 2 1/2 cup
Water 2 1/2 cup
Lemon juice 1 tsp

This recipe is incredibly easy and yields a very moist cake that is traditional in the Jordanian/ Palestinian region.

Directions

  1. Preheat the oven to 180 c.
  2. To prepare the sugar syrup, in a saucepan place the sugar and water and mix, boil for 5 minutes and turn off, squeeze little of lemon juice and let it cool down.
  3. In large bowl place the semolina, sugar, coconut powder, bicarbonate soda, yogurt and oil, then mix very well to combine and cover it and set aside 10 minutes.
  4. Brush the bake pan with little of sesame paste (tahina) and spread the semolina mixture and tap with your hand pushing lightly until it finish.
  5. Cut the harissa squares and put 1 almond nuts in the square before bake.
  6. Bake for 15 to 20 minutes and last 5 minutes from up until golden.
  7. Pour the sugar syrup (room temperature) immediately over hot harissa ( immediately after remove it from oven).

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