This recipe is based on a flatbread decorated as an appetizer with dry cured olives and spicy harissa.
- Cook Time
- Prep Time
- 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
1. Mix dry ingredients, then add and mix in Earth Balance until fine crumbs form. (This is best done with your hands or a fork.)
2. Add milk, 2 tablespoons at a time, until a slightly sticky dough is formed. Let rest for 20 minutes.
3. Form into small balls of about 2 tablespoons dough each.
4. Flatten with your hands to 1⁄2" circles and set aside
5. Heat a non-stick or cast iron pan on medium low, and cook in batches for 3-5 minutes per side, until golden brown.
6. Place all ingredients except oil into a food processor, and run on high until a chunky paste is formed.
7. 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 store-bought harissa, 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