Prepare yourself for a flavor explosion! Cinnamon Harissa is a surprisingly addictive sweet and savory treat that beautifully blends the warmth of cinnamon with the fiery kick of harissa paste. This unexpected combination creates a unique culinary experience, perfect for satisfying both your sweet and spicy cravings. Imagine the rich, deep notes of cinnamon intertwining with the vibrant, complex heat of harissa – a delightful dance on your taste buds. It's incredibly versatile, equally delicious as a dip with crackers, a glaze for roasted vegetables, or even a unique addition to your morning yogurt.
This simple yet extraordinary recipe is surprisingly easy to make. Forget complicated techniques and lengthy processes; this recipe focuses on bringing together a few key ingredients to create a truly unforgettable flavor profile. Ready to embark on this culinary adventure? Let's dive into the step-by-step process and create your own batch of this addictive Cinnamon Harissa.
Tools Needed
- Mixing bowls
- Baking tray
- Butter paper or oil
- Oven
Ingredients
- Coarse semolina: 3 cups
- Sugar: 3/4 cup
- Baking powder: 1 tsp
- Baking soda: 1 tsp
- Ground cinnamon: 4.5 tbsp
- Vegetable oil: 1/2 cup
- Buttermilk: 1 1/4 cup
- Almonds (for decoration)
Step-by-Step Instructions
Step 1. Prepare the Dough
- Combine semolina, sugar, baking powder, baking soda, and cinnamon in a bowl. Mix until well distributed.
- Add vegetable oil to the dry ingredients and rub it in with your hands until the oil coats all the semolina grains.
- Add buttermilk and mix until a cohesive dough forms. The dough should not be runny.
- Grease a baking tray with oil and line it with butter paper (or just grease it with oil). Spread the dough evenly onto the tray using your hands. The dough won’t stick due to the oil.
- Let the dough rest for 30 minutes.
Step 2. Shape and Bake
- Cut the dough into your desired size and shape. Decorate with almonds.
- Bake in a preheated oven at 180°C (medium heat) until golden brown at the edges.
Step 3. Syrup and Cooling
- Once baked, pour hot syrup (refer to the video for syrup recipe and quantity, typically involving 3 cups of sugar) over the harissa. The harissa should absorb the syrup quickly.
- Cover the harissa and let it cool completely, allowing it to absorb all the syrup.
Read more: Easy Basbousa Recipe: Authentic Middle Eastern Dessert
Tips
- Use coarse semolina for best results.
- Use buttermilk, not milk.
- Make sure the dough is cohesive but not wet.
- Spread the dough evenly for consistent baking.
- Don't overbake; bake until golden brown.
Nutrition
- N/A
FAQs
1. Can I adjust the spice level of the Cinnamon Harissa?
Absolutely! Start with less harissa paste and add more to taste. You can also use a milder harissa if you prefer.
2. How long does the Cinnamon Harissa last?
Stored in an airtight container in the refrigerator, it should last for about a week. The flavors actually deepen slightly over time.
3. What can I use Cinnamon Harissa on?
It's incredibly versatile! Try it as a dip with crackers, a glaze for roasted meats or vegetables, a spread for sandwiches, or even mixed into yogurt.
So there you have it – your very own batch of addictive Cinnamon Harissa! This simple recipe delivers a complex and satisfying flavor profile that's sure to become a new favorite. Enjoy experimenting with this versatile condiment and let its unique sweetness and spice elevate your culinary creations.