Algerian Harrissa Not a Chilli Sauce but a Sweet
Indulge in the sweet, fragrant allure of Algerian Harissa—not the fiery chili paste you might expect, but a delightful semolina-based dessert with a unique Mediterranean twist. This traditional Algerian treat combines coarse semolina, ground almonds, and a hint of orange blossom water to create a perfectly textured and aromatic cake-like sweet. Baked to golden perfection and soaked in a luscious citrus-infused sugar syrup, each piece is garnished with a blanched almond for a beautiful, nutty finish. Easy to prepare with just 20 minutes of prep time, this dessert is ideal for gatherings or as a special treat for your family. Discover the perfect balance of sweetness and subtle floral notes with this authentic Algerian Harissa recipe, a must-try for lovers of Mediterranean desserts!
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Recipe Information
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)
Instructions
Preheat your oven to 180°C (350°F) and grease a rectangular or square baking dish with butter.
In a large mixing bowl, combine the coarse semolina, ground almonds, sugar, and baking powder.
Pour in the melted butter and mix well until the mixture becomes crumbly.
Add the milk and orange blossom water, and stir until a thick batter forms.
Spread the batter evenly into the prepared baking dish, smoothing the surface with a spatula.
Score the batter into diamond or square shapes using a knife and place a blanched almond in the center of each piece as garnish.
Bake in the preheated oven for about 30-35 minutes, or until the top is golden and the edges are slightly crisp.
While the Harissa is baking, prepare the sugar syrup by combining water and sugar in a saucepan. Heat on medium and stir until the sugar dissolves.
Add the lemon juice and simmer the syrup for 5-7 minutes until slightly thickened. Remove from heat and stir in the orange blossom water.
Once the Harissa is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot dessert. Let it soak for at least 1 hour to absorb the syrup completely.
Cut the Harissa along the scored lines into individual portions and serve. Enjoy your sweet and fragrant Algerian Harissa!
Nutrition Facts
Calories |
4889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 755.1 g | 275% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 369.8 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 765 mg | 59% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
