Best 2 Palestinian Harissa Recipes

Are you looking for a flavorful and unique vegetarian dish to add to your culinary repertoire? Palestinian harissa is a vibrant and flavorful stew made with roasted red peppers, tomatoes, and a variety of spices. This hearty and satisfying dish is a staple of Palestinian cuisine and is often served with rice or pita bread.

This article provides three different recipes for Palestinian harissa, each with its own unique twist. The first recipe is a classic version of the dish, made with a blend of roasted red peppers, tomatoes, onions, and garlic. The second recipe adds a bit of heat with the addition of chili peppers, while the third recipe incorporates chickpeas for a boost of protein.

No matter which recipe you choose, you're sure to enjoy the delicious and authentic flavors of Palestinian harissa. Serve it as a main course or as a side dish, and be sure to have plenty of pita bread on hand for dipping.

Here are our top 2 tried and tested recipes!

PALESTINIAN HARISSA

Palestinian Harissa image

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

Ingredients

3 cups semolina
3/4 cup sugar
3/4 cup melted butter, unsalted
1 1/2 tea spoon baking powder
1 cup yoghurt
1/2 cup almonds
1 table spoon tahini
3 cups sugar
2 cups water
1/2 lemon, juice of

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

Harissa, Harisa, Haresa Arabic Semolina Cake image

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

Ingredients

3 cups semolina
3/4 cup unsweetened butter, melted
3/4 cup sugar
1 1/2 teaspoons baking soda
1 cup plain yogurt
1/2 cup whole blanched almonds (to garnish) or 1/2 cup ground pistachio nut (to garnish)
4 cups sugar
3 cups water
1/2 small lemon, juice of (or equivalent citric acid)

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

Tips:

To achieve the perfect texture for your harissa, ensure you use ripe tomatoes. These will provide a naturally sweet and juicy base for the sauce.
Feel free to adjust the spiciness of your harissa by controlling the amount of chili peppers used. For a milder version, reduce the number of peppers or remove the seeds.
If you prefer a smoother harissa, blend it until you reach your desired consistency. You can also leave it chunky for a more rustic texture.
Customize your harissa by adding additional spices and herbs to match your taste preferences. Some popular additions include cumin, coriander, paprika, and mint.
Store your harissa in an airtight container in the refrigerator for up to two weeks. Alternatively, you can freeze it for up to six months to extend its shelf life.

Conclusion:

Palestinian harissa is a versatile condiment that adds a vibrant and flavorful touch to various dishes. With its smoky, spicy, and tangy profile, it elevates grilled meats, roasted vegetables, and stews. Whether you choose to make it mild or fiery, smooth or chunky, harissa is sure to become a staple in your kitchen. So, experiment with different ingredients and techniques to create your unique version of this delicious and versatile sauce.

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