Harissa with Nuts

Hussam El-MasriChef

Ingrediënten

• Semolina, coarse
  1 cup
• Coconut, coarse
  1 cup
• Yoghurt
  1 cup
• Suiker
  0.8 cup
• Oil, Mazola
  0.5 cup
• Melkpoeder
  3 tablespoons
• Bakpoeder
  2 teaspoons
• Almonds
  1 teaspoon
• Kokosnoot
  1 teaspoon
• Pine nuts
  1 teaspoon
• Pistachios
  1 teaspoon
• Sugar for syrup
  2 cups
• Water for syrup
  1.5 cups
• Citroensap
  1 teaspoon
• Rozenwater
  1 teaspoon

Stappen

1. 1

   To prepare the syrup, in a pot over heat, add sugar and water and let it boil for 5 minutes. Then add lemon juice and finally rose water, and let it cool.

   Benodigde hulpmiddelen:

   Pan

   recipe.minutes
2. 2

   To prepare the harissa, mix the harissa ingredients together in a bowl, then grease a Pyrex dish with tahini.

   Benodigde hulpmiddelen:

   Mengkom

   🍳

   Pyrex dish

   recipe.minutes
3. 3

   Pour the harissa mixture into the dish and sprinkle the nuts on top, pressing them slightly so they stick to the mixture.

   recipe.minutes
4. 4

   Place the dish in the oven and bake at 180 degrees Celsius.

   recipe.minutes
5. 5

   Remove from the oven and pour the cold syrup over it.

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Yoghurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Suikerper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

Melkpoederper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.3 g

Carbohydrate4.7 g

Total Sugars4.7 g

Vitamin B120.46 mcg

Iodine26 mcg

Bakpoederper 100g

Energy100 kcal

Carbohydrate25 g

Kokosnootper 100g

Energy354 kcal

Protein3.33 g

Total Fat33.49 g

Carbohydrate15.23 g

Dietary Fiber9 g

Total Sugars6.23 g

Citroensapper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Rozenwaterper 100g

Water100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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