Algerian Harrissa Not a Chilli Sauce but a Sweet Recipe
Indulge in the sweet, fragrant allure of Algerian Harissa—not the fiery chili paste you might expect, but a delightful semolina-based dessert with ...
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Spatula
- Chef's knife
- Saucepan
- Measuring cup
- Measuring spoon
- Stove
- Whisk
- Wooden spoon
- Pastry brush
- Cutting board
Ingredients
- 500 g Coarse semolina
- 100 g Ground almonds
- 150 g Sugar
- 120 g Unsalted butter (melted)
- 250 ml Milk
- 1 tbsp Orange blossom water
- 1 tsp Baking powder
- 20 pieces Blanched almonds (for garnish)
- 250 ml Water (for syrup)
- 200 g Sugar (for syrup)
- 1 tsp Lemon juice
- 1 tbsp Orange blossom water (for syrup)
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