Name: Mini Harcha with Tapenade & Harissa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 cups semolina flour; 2 tablespoons sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 cup coconut oil-based buttery spread (softened); 2/3 cup hemp (almond, or coconut milk); 1 cup dry cured olives (pitted); 1 cup kalamata olives (pitted); 2 tablespoons parsley (chopped); 2 tablespoons dill (chopped); 2 tablespoons cilantro (chopped); 1/3 cup olive oil; 1/4 cup balsamic vinegar; Black pepper to taste

Mini Harcha with Tapenade & Harissa

This recipe is based on a flatbread decorated as an appetizer with dry cured olives and spicy harissa.

Mini Harcha with Tapenade & Harissa

Prep Time 25

Cook Time 30

Total Time 55

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Servings

Ingredients

2 cups semolina flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup coconut oil-based buttery spread softened
2/3 cup hemp almond, or coconut milk
1 cup dry cured olives pitted
1 cup kalamata olives pitted
2 tablespoons parsley chopped
2 tablespoons dill chopped
2 tablespoons cilantro chopped
1/3 cup olive oil
1/4 cup balsamic vinegar
Black pepper to taste

Instructions

Harcha:
Mix dry ingredients, then add and mix in Earth Balance until fine crumbs form. (This is best done with your hands or a fork.)
Add milk, 2 tablespoons at a time, until a slightly sticky dough is formed. Let rest for 20 minutes.
Form into small balls of about 2 tablespoons dough each.
Flatten with your hands to 1⁄2″ circles and set aside
Heat a non-stick or cast iron pan on medium low, and cook in batches for 3-5 minutes per side, until golden brown.
Tapenade:
Place all ingredients except oil into a food processor, and run on high until a chunky paste is formed.
Drizzle oil in until mixture is spreadable and taste is not overpowering (you may want to use more or less oil).
To serve, top each cooked mini-harcha with 1 tablespoon of Jamie Geller Harissa mixed with oil and water, spread thinly, and 1 tablespoon olive tapenade.
Garnish with fresh cilantro or parsley.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW