you will need:
*Almond extract is NOT part of traditional harissa. I simply had some extra on hand so I wanted to use it. Grease your pan with tahini. Spread your harissa mixture and allow to rest for 30 minutes. Preheat oven to 350F. Pre-slice your harissa before baking it. This process is somewhat sticky and messy; do your best and don't worry. Homemade foods don't look perfect but that's part of the charm! Bake for 30-40 minutes (depending on your oven) and broil for 3-5 minutes if you want that extra golden color. Slice once more after baking and pour the syrup on top. Enjoy! For the syrup, you will need:
10 Comments
Huda
4/19/2017 07:19:16 am
Hi. How are you? I like your videos soo much. But , speak slowly please! I Can't understand you well.... sorry... I don't speak English very well.... 😔
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Bushra
1/19/2018 01:50:07 pm
I'm good, thanks for asking! I will try to speak slower in my future videos. Thanks for letting me know! :D
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Sebastiam
3/21/2018 05:26:24 am
It looks very good an will try soon as I'm a big fun of such treats and middle east food in general. Could you please tell me how come is called harissa? For this name I would expect some pepperoni based paste used as spice, or marrinade or similar... At least in Malgreb region?
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Bushra
3/27/2018 11:44:57 am
Yes you're right. But we also call this dessert harisseh...in Egypt it's called basbousa. Just different names for a delicious dessert.
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Amy
7/2/2018 10:04:04 pm
Hello,
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Elena
9/22/2019 03:11:28 pm
Best reviews! I am hungarian and tried this recipe for my arab family, they were over the moon! Better than what they tasted back home.
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Marloes Dijkstra
4/12/2020 10:01:33 am
Thanks for sharing. A lady from Malakiya (Alhasaki) made this for me but next time I can make it myself. Greetings from the Netherlands
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Rische
10/26/2020 08:08:20 am
Thank you very much for having shared such recipe. I have made it and it was just fantastic as is !!! I will undoubtedly make it again
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MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
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