Name: Alexandrian Egyptian Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 حصص
Cuisine: Egyptian
Ingredients: 2 cup coarse semolina; 0.5 cup ghee; 0.5 cup white sugar; 0.5 cup liquid milk; 2 tbsp glucose syrup or heavy simple syrup; 0.25 cup shredded coconut; 0.25 cup peeled hazelnuts; 1.5 cup sugar for the syrup; 1.5 cup water for the syrup; 0.5 tsp lemon juice

Instructions

Preparing the Syrup

In a saucepan over medium heat, mix the sugar and water until boiling, then add the lemon juice and let it boil for 5 minutes to make the syrup, keeping it hot. · 5 min
Rubbing the Semolina

In a deep bowl, gently mix the semolina and shredded coconut with the warm ghee using your fingertips until the semolina grains are thoroughly coated, without kneading. · 3 min
Combining the Ingredients

In a separate bowl, dissolve the sugar and glucose syrup in the warm milk, then pour the mixture over the semolina and stir very gently just until the mixture comes together. · 2 min
Spreading and Garnishing the Pan

Grease a baking pan with ghee, spread the mixture into it, gently smooth the surface, and arrange the hazelnuts across the top, pressing lightly to secure them. · 3 min
Baking and Soaking

Bake in a preheated oven at 190°C until golden brown, then immediately pour the hot syrup over the harissa while it is piping hot straight out of the oven. · 30 min

Nutrition / serving

485

cal

5.8

protein g

76.5

carbs g

18.2

fat g

Chef's tips

Avoid overmixing after adding the milk to preserve the crumbly texture, and ensure that both the syrup and the harissa are hot during soaking, then cover it for 10 minutes.