Does anyone have the original recipe for Haressa?!
Need the recipe with semolina or Flour.
Answers: (NO yogurt , No bread crumbs.) Just the basic recipe
Need the recipe with semolina or Flour.
Harissa
2 cups sugar
6 eggs
2 cups corn oil
1 1/2 cups milk
2 tablespoons baking powder
1 dash vanilla
1 teaspoon lemon juice
2 cups flour
4 cups of shredded unsweetened coconut (usually found in middle eastern stores)
Syrup
2 cups water
2 cups sugar
1 dash vanilla
First make syrup by boiling water and sugar for about 5 to 10 minutes depending on how heavy you may want it but it should'nt 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 thats why my recipe doesnt 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 degress 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.
Harissa [hah-REE-suh] is a very hot condiment from Tunisia made with chiles, garlic, caraway seed, coriander seed and cumin. Harissa is traditionally served with couscou. Other uses include flavoring soups and stews and a condiment with fish or meats.
I N G R E D I E N T S
3 ounces mild and hot chilies (combine ancho, New Mexican, and guajillo chiles.
1 clove garlic -- crushed with salt
1/4 teaspoon salt -- for above
1 teaspoon coriander -- ground
1 teaspoon caraway seed -- ground
1 red bell pepper -- roasted
1 teaspoon fine sea salt
olive oil
I N S T R U C T I O N S
Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheese cloth and press out excess moisture. Do the same for the red Bell Pepper.
Grind chilies in food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a thick paste.
Pack the mixture in a small dry jar; cover the harissa
with a thin layer of oil, cover with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
Harissa Sauce
Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous:
Combine 4 teaspoons harissa paste, 4 teaspoons water, 2 teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.
I think you mean harees as in Arabic wheat porridge & not the Moroccan/Tunisia condiment harissa.
HAREES:
Ingredients (serves 6-8)
500 g boneless lamb, cubed
200 g harees (whole wheat flour), soaked overnight
500 ml water
50 g samen (ghee)
1/4 tsp cinnamon powder
1 tsp roasted cumin powder
salt and pepper to taste
Preparation:
Place the lamb, harees and water in a pan and cook on a low fire for app. 2 hours, stirring occasionally. Skim the froth.
Blend the mixture by hand or using a food processor until a smooth paste results, then transfer to a serving bowl.
Melt the samen (ghee) and add the cinnamon, cumin and salt and pepper to taste. Pour the mixture on top of the lamb and harees paste in the bowl and serve.
Note: you could substitute semolina or all purpose flour for the whole wheat flour. The use of wheat flour or cracked wheat flour is traditional & authentic.