Name: Peanut Dessert (Harissa/Harisa)
Yield: 4 servings (makes 10 to 12 pieces)
Cuisine: Yemen
Ingredients: Blanched almonds, for garnish (optional); 2½ tablespoons (40 milliliters) vegetable oil; 2 teaspoons rose water; 1 cup (230 milliliters) water; ½ teaspoon vanilla powder; 1 teaspoon ground cardamom, a pinch reserved for garnish; 2 cups (400 grams) sugar; 1 tablespoon wheat starch; 5 whole cloves, crushed with the side of the knife; 4 cups (600 grams) shelled and peeled peanuts; 1 tablespoon (14 milliliters) fresh lemon juice

Preparation info

4
servings

Difficulty
Medium

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

Traditional sweets such as this harissa are popular in southern Yemen — but since it’s not available in Turkish markets, Fatima started to make her own. Harissa is typically served after lunch with qisher, a type of unsweetened coffee prepared from coffee peels.

Ingredients

4 cups (600 grams) shelled and peeled peanuts
5 whole cloves, crushed with the side of the knife

Method

Grind the peanuts and cloves into a powder in a food processor. Combine the sugar, water, lemon juice and wheat starch in a saucepan and bring to a strong simmer, whisking to dissolve the sugar and starch. Simmer for 10 minutes, to thicken. Add the ground peanuts, rose water, vanilla powder, and ground cardamom to the saucepan, stirring to combine.

Pour the oil into a

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