PALESTINIAN HARISSA
Make and share this Palestinian Harissa recipe from Food.com.
Provided by chef hamoudy
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. For the preparation of syrup : in a pot on the fire boil water and sugar together and let it boil for 10 minutes and then add the lemon juice and let boil two minutes and put it a side to cool .
- 2. For the preparation of harissa , in a bowl mix the butter,semolina and sugar , together until homogeneous .
- 3. In another bowl , mix yogurt and baking powder together and leave 10 minutes until yoghurt is double sized.
- 4. Add the yogurt mixture and baking powder to the mixture of semolina and mix by hand again until homogeneous components.
- 5.brush the bottom and sides of a baking tray with tahini ,spread out the dough over a thickness of not more than a centimeter and a half and level the surface and then divide into squares.
- 6.put almonds in the center of squares ,place inside the oven pre- heated to 250 ° C for 30 to 45 minutes until golden brown.
- 7.Remove from oven and pour the syrup cut into serving dish
- .
HARISSA, HARISA, HARESA ARABIC SEMOLINA CAKE
I was looking for a varition of our families Harissa recipe but was suprised that Zarr did'nt have anything close to what we love to make every Ramadan and special occasion. Us Palestinians love sweets. So here it is and enjoy!
Provided by Faten
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
- Mix the yogurt and the baking soda in a separate bowl.
- Wait a few minutes until the yogurt doubles in size.
- When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
- Use your hands again to mix.
- After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
- (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separte pan.).
- Cut a diamond or square design in the cake witha butter knife.
- If using almond place one in each piece.
- Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
- Pour cold syrup on top while its hot so it can absorb all through.
- If using ground pistashios sprinkle a little on top of each square.
- FOR THE SYRUP:.
- Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
- Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.
Nutrition Facts : Calories 606.9, Fat 15.8, SaturatedFat 8, Cholesterol 33.2, Sodium 272.2, Carbohydrate 111.8, Fiber 2.2, Sugar 80.3, Protein 7.4
MIDDLE EASTERN COCONUT CAKE (HARISSAH)
If you love coconut macaroons, you will love this dish. This recipe is incredibly easy.This recipe yields a very moist cake that is traditional in the Jordanian/ Palestinian region.This recipe is different than the traditional harissa (also known as basbousa) which is made has semolina or cream of wheat as the main ingredient. I love coconut macaroons which this reminds me of, but in a cake like form.This is always a hit when i have company.If you cannot find unsweetened coconut, use regular sweetened and reduce sugar and use about 1 1/2-1 3/4 cup for the batter.
Provided by chef FIFI
Categories Dessert
Time 40m
Yield 1 9x13 pan, 12 serving(s)
Number Of Ingredients 12
Steps:
- First make syrup by boiling water and sugar for about 5 to 10 minutes depending on how heavy you may want it but it shouldn't be any thicker than pancake syrup in consistency.
- *You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so that's why my recipe doesn't call for it under the ingredients).
- When done with that process set syrup aside to cool.
- Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
- Then add flour and baking powder to mixture and blend well.
- Lastly you want to STIR coconut into batter.
- Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
- Bake for about 30 minutes at 350°F or more until a light/medium golden brown.
- When cake is done and still hot pour syrup all over cake in pan.
- You don't have to use all the syrup but at least 3/4 should be used on the cake.
- Let cool, then cut in slanted squares.
- Then remove each piece onto a tray.
- You can garnish with a little shredded coconut on top for presentation.
Nutrition Facts : Calories 1211.5, Fat 88.9, SaturatedFat 49.5, Cholesterol 97.3, Sodium 262.3, Carbohydrate 102.7, Fiber 12.9, Sugar 72.3, Protein 11.5
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