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