Palestinian Harissa Food

PALESTINIAN HARISSA

Steps:

• 1. For the preparation of syrup : in a pot on the fire boil water and sugar together and let it boil for 10 minutes and then add the lemon juice and let boil two minutes and put it a side to cool .
• 2. For the preparation of harissa , in a bowl mix the butter,semolina and sugar , together until homogeneous .
• 3. In another bowl , mix yogurt and baking powder together and leave 10 minutes until yoghurt is double sized.
• 4. Add the yogurt mixture and baking powder to the mixture of semolina and mix by hand again until homogeneous components.
• 5.brush the bottom and sides of a baking tray with tahini ,spread out the dough over a thickness of not more than a centimeter and a half and level the surface and then divide into squares.
• 6.put almonds in the center of squares ,place inside the oven pre- heated to 250 ° C for 30 to 45 minutes until golden brown.
• 7.Remove from oven and pour the syrup cut into serving dish
• .

KUNAFA THE TRADITIONALLY DESERT

Steps:

• 1. In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla.
• 2. Preheat oven to 350 degrees F/180 degrees Celsius Butter a 12-inch round, 2-inch high cake pan.
• 3. In a large bowl gently loosen kataifi. Mix very well with the 1/2 pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.
• 4. If using the ricotta cheese, spread in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.
• 5. If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.
• 6. Bake until lightly golden, about 30 to 45 minutes. (Note: the reverse side will be more golden when you turn it out.)
• 7. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.
• 8. If using the ricotta cheese, kunafa should be served warm or hot. It may be difficult to invert with the ricotta filling so cut and serve from pan.