Semolina Harissa or Basbousa

Majid Al-SayedCozinheiro

Ingredientes

• 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

Passos

1. 1

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

   Utensílios necessários:

   Tigela de mistura

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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.

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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.

   Utensílios necessários:

   Tabuleiro de forno

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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.

   Utensílios necessários:

   Forno

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5. 5

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

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Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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