Ingredients for Palestinian Harissa
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How to Make Palestinian Harissa
- **Prepare the Syrup:** In a saucepan over medium heat, combine 2 cups of water and 1 ½ cups of sugar. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in 2 tablespoons of lemon juice and simmer for another 2 minutes. Remove from heat and set aside to cool completely.
- **Make the Harissa Dough:** In a large bowl, cream together ½ cup softened butter, 2 cups semolina, and ¾ cup sugar until well combined and fluffy.
- **Prepare the Yogurt Mixture:** In a separate bowl, whisk together 1 cup of plain yogurt and 2 teaspoons of baking powder. Let it rest for 10 minutes, or until the yogurt has slightly increased in volume.
- **Combine Wet and Dry Ingredients:** Gently fold the yogurt mixture into the semolina mixture until just combined. Be careful not to overmix.
- **Prepare the Baking Tray:** Brush the bottom and sides of a baking tray (approximately 9x13 inches) with 2 tablespoons of tahini.
- **Assemble and Bake:** Spread the harissa dough evenly onto the prepared baking tray, to a thickness of no more than 1.5 centimeters. Divide the dough into squares. Place ½ cup of slivered almonds in the center of each square.
- **Bake:** Bake in a preheated oven at 250°C (482°F) for 30-45 minutes, or until the harissa is golden brown and cooked through.
- **Finish and Serve:** Remove from the oven and let cool slightly. Pour the cooled syrup evenly over the warm harissa. Cut into squares and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
254g
Fat
40g
Carbs
31g
