Palestinian Harisa

Anar TokgözCuisinier

Ingrédients

• 3 cups fine semolina
  3 cup
• 3/4 cup sugar
  0.8 cup
• 3/4 cup unsalted melted butter
  0.8 cup
• 1 1/2 teaspoons baking powder
  1.5 teaspoon
• 1 cup yogurt
  1 cup
• 1/2 cup almonds or pistachios
  0.5 cup
• 1 tablespoon tahini
  1 tablespoon
• 3 cups sugar for syrup
  3 cup
• 2 cups water
  2 cup
• Juice of 1/2 lemon
  0.5 lemon

Mesures

1. 1

   To prepare the syrup, in a pot over heat, boil the water and sugar together and let it boil for 10 minutes, then add the lemon juice and let it boil for two minutes before removing it from the heat.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   To prepare the Harisa, in a bowl, mix the butter, semolina, and sugar by hand until well combined.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   In another bowl, mix the yogurt and baking powder together and let it sit for 10 minutes until the yogurt doubles in size.

   Matériel requis:

   Bol de mélange

   10 minutes
4. 4

   Add the yogurt and baking powder mixture to the semolina mixture and knead by hand again until the ingredients are well combined.

   5 minutes
5. 5

   Grease the bottom and sides of the baking sheet with tahini, spread the dough over it to a thickness of no more than one and a half centimeters, smooth the surface with your palm, and then cut it into squares.

   Matériel requis:

   Plaque de cuisson

   10 minutes
6. 6

   Garnish the top with almonds or pistachios, place it in a preheated oven at 250 degrees Celsius for 30 to 45 minutes until it turns golden.

   45 minutes
7. 7

   Remove from the oven and pour the cold syrup over it, cut the Harisa into serving plates, and enjoy.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques