Ingredients

• 550g of wheat semolina
• 425g of sugar
• 1 glass of NARA oil (200ml)
• Bitter almond flavoring
• Water + ZEYNA orange blossom water

Syrup:

• 1.5 liters of water
• 500g of sugar
• Juice of one lemon
• ZEYNA Orange blossom water
• Almonds for decoration

Preparation:

1. The night before, in a large bowl, mix the semolina and sugar. Rub the mixture between your palms to ensure thorough mixing. Add the glass of NARA oil and mix well. Add a few drops of bitter almond flavoring and thoroughly incorporate it with the mixture. Cover and let it rest. It’s preferable to rest it overnight, but if you’re in a hurry, you can proceed to cooking.
2. Take your baking dish, moisten it with 2 glasses of water (250ml each), mixed with ZEYNA orange blossom water. The goal is to achieve a dough that is neither sticky nor too dry. Pour this mixture into a 24cm wide mold and cut it into identical squares. Place an almond on each square.
3. Bake in a preheated oven at 200°C (392°F) for 40 to 45 minutes, or until the top is golden.
4. While it’s baking, prepare the syrup by combining all the syrup ingredients except the orange blossom water. Cook it over low heat for about 15 minutes. Once the harissa is done baking, take it out of the oven, and pour the syrup over it in three stages, allowing it to absorb the syrup each time (there might be some syrup left, that’s okay).
5. Let it cool at room temperature, then recut the squares, and enjoy them with a nice cup of tea or coffee. I hope you enjoy it! 🍵☕