Semolina Harissa or Basbousa

Majid Al-SayedCuisinier

Ingrédients

• 3 1/2 cups semolina
  3.5 cup
• 2 cups sugar
  2 cup
• 1 cup yogurt
  1 cup
• 1/2 cup ghee, melted
  0.5 cup
• 1 1/2 cups syrup
  1.5 cup
• 1 teaspoon baking powder
  1 teaspoon
• 1 teaspoon instant yeast
  1 teaspoon
• 2 tablespoons local ghee
  2 tablespoon
• Pistachios or almonds for garnish
  0

Mesures

1. 1

   Combine the semolina with sugar, a cup of ghee, yogurt, baking powder, and half a cup of syrup, and stir together.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Dissolve the yeast in half a cup of warm water and add it to the mixture. Gradually add water until the mixture is sufficient, stirring without necessarily pouring all the water.

   5 minutes
3. 3

   Let it rest for two to three hours until it rises, then pour it into a baking sheet and garnish with pistachios or almonds.

   Matériel requis:

   Plaque de cuisson

   120 minutes
4. 4

   Place the harissa in the oven for about fifteen minutes, then remove it halfway through baking, cut it, and return it until it is golden.

   Matériel requis:

   Four

   15 minutes
5. 5

   Remove from the oven and pour the hot syrup mixed with two tablespoons of cow ghee over the harissa, then serve.

   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