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4
servingsMedium
By Center for International Private Enterprise
Published 2019
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.
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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