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Tunisia-Palestinian Harissa

Harissa - Griesskuchen aus Palästina

Ingredients

3 cups semolina
3/4 cup butter or ghee
1 cup greek yoghurt
1/4 cup orange juice
1 cup of sugar
1 teaspoon baking powder
2 tablespoons tahini sauce
Zest of one orange (optional)
Peeled slivered almonds for decoration
1 tablespoon tahini to brush a baking dish
Sugar syrup for drizzling
Ground pistachio

To make the syrup

3 cup sugar
2 cups water
1 tablespoon lemon juice
1 teaspoon rose water (optional)

Steps!

1. Make the syrup Place the sugar, water and lemon juice in a pot over medium heat Bring to a boil, lower the heat and simmer for 5 minutes Take off the heat and add the rosewater if using Make the Harissa Mix the semolina, butter, yoghurt, juice, sugar, baking powder, tahini and orange zest in

2. Make the Harissa Mix the semolina, butter, yoghurt, juice, sugar, baking powder, tahini and orange zest in a pot until homogeneous Brush a baking dish with tahini Pour the batter into the baking dish Level the surface using a wet hand Use a wet line to make cuts in the pattern that you like You can find step by step picture instructions on how to make this particular pattern here. Decorate with peeled almonds
3. Bake on the bottom rack of a preheated oven at 180, until the edges are golden brown (about 30 minutes) Place under the broiler until the top, is golden brown Take out of the oven and allow it to cool for 5 minutes Drizzle with syrup (the amount depends on how sweet you want the harissa to be. Do remember that harissa needs to be hot and the syrup needs to be room temperature) Decorate with ground pistachio Serve one the Harissa is room temperature