For almost two years, one of our dear friends here asked me several times to make him Harissa, well I have no problem with that except that I did not know what he was talking about!!! When I googled Harissa all what came up was the Tunisian Harissa dip wich probably all of you already know, but what he was talking about seemed to be sort of dessert. Finally, with his help, I was able to reach a version that is so close to what he meant.
Harissa is sort of Basbousa stuffed with a thick layer of coconut, raisins and nuts. It is solely sold in Alexandria – Egypt. When I was talking with dad he even told me that there is another version of Harissa sold in Damietta – another region in Egypt- that is completely different!!!!
Now for the recipe:
- You will need to whip up a batch of Basbousa mix, for this 13×9 pan I made 1.5 .
- 3 cups of shredded sweetened coconut flakes.
- 1 cup of raisins.
- 1 cup of nuts- any kind you prefer I used almonds.
- 1/2 cup of cracked nuts to garnish – I used hazelnuts.
For the syrup:
- 1 cup of granulated sugar.
- 1 cup of water.
- 1tsp of lemon juice.
- A dash of vanilla.
- Spread 2/3 of the batter in one layer then on top of that spread the coconut flakes, raisins and nuts if any.
- Cover with the remaining 1/3 of the batter and garnish the top with more nuts.
- Put you pan in a 350F oven for almost 40 min or until golden brown.
- Meanwhile prepare your syrup by dissolving the sugar in the water bring to a boil, then reduce heat and add the vanilla and the lemon juice. Simmer for about 15 minutes or until thickened a little.
- Pour the syrup over the harissa while both are still hot. Let it cool down, then serve.
I have to tell you I was very proud of myself that finally I could make my friend’s wish come true 🙂
and I am proud that I am the first one – I think so – on the internet to introduce you to the Alexandrian Harissa.
Now for some info. about the charming Alexandria.
It is the second largest city in Egypt, was founded by Alexander the great, and located on the southern cost of the Mediterranean of Egypt. Now I will let you enjoy some beautiful pictures of the gorgeous Egyptian Alexandria.
This is the Kornish of Alexandria.
Al-montazah bridge.
The new public library.
The Qaitbay castle, absolutely charming.
I hope you liked the dish and the tour, see you soon folks.
Alexandria photos are not mine.. no infringement intended, photo credits Here, Here, Here and Here
Hi, Amira you have given me great recipes, but I wanted the Harissa recipe without the coconut, As a child living in Alexandria I recal my dad coming home in the morning after a night working shift with the warm Harissa and I cannot wait to have this recipe. I have lived in Australia for the last sixty years and tried ever so many recipes, but not one came close. Would you be able to have or get one authentic one for me please. Madie
Madie, nothing is more pleasurable to the soul – and tummy- than food with sweet memories. I always like to relive my childhood memories through food 🙂 seriously it gives us – expats- great pleasure, so I can totally relate to what you are saying. Unfortunately, I am from Cairo itself (Qahereya) and this recipe for Harrisa came with the instructions of a friend here who was dying to have it until I was finally able to make his dream come true :). If you can give me more details, I might try to look it up and we can keep trying together until we reach a recipe that will fulfill your Harissa sickness :))… How about that? can you tell me which part of Alex you used to live in? may be I can look it up by region.
Hi Amira, Thank you ever so much for your prompt response. I unfortunately do not have any living relative to tell me where they purchased the Harissa in Alexandria. We lived in Cleopatra near the sporting club( horse racing) and I would say that dad bought it from around the city area, but I know that it was the very popular place that made it and the Boughatsa, a fine party filled a kind of semolina custard and dredged with icing sugar and that was also served hot. I do wish I could help you a lot more, but that is all I can give you. My husband is Irish and , I constantly cook Egyptian food which he and my sons absolutely love.
Thank you for your help and perhaps we may be lucky in finding the Ggreat Recipe.
Madeleine
Madeleine,
I will definitely ask my friends here and will try to look it up on the internet as well. You know there are so many kinds of Harissa, the Syrian one that looks more like Egyptian basbousa. My dad is from Damietta and they have a totally different one there made from semolina as well!!! I hope I will find the perfect recipe for you. Might take a while but stay tuned 🙂
Gosh, I’ve never heard of this kind of harissa. I too only know the chilli variety (by the way, I use Antillean Habanero chillis to make mine… not really traditional, but it gives a fantastic fruity flavour! Really recommend it in case you try it).
This sweet harissa looks incredible (although quite sweet I guess… I think maybe one doesn’t need to eat so much at once!). Would be perfect with a nice cup of tea 🙂
Well congrats on making the first ever Alexandrian Harissa! I’m very new to Egyptian food but I would love try it.
Beautiful images from Alexandria and delicious harissa!!!