Harissa with Cream

First, add and mix the dry ingredients together until you have a uniform mixture. In a separate bowl, whisk the egg with the vanilla well, then add the vegetable oil and yogurt.

Add the egg mixture to the dry ingredients and mix well using a wooden spoon.

Divide the batter into two equal parts. Pour the first half into a pan greased with a little tahini.

Set the batter aside and start preparing the cream.

Pour the hot cream directly over the first half of the batter in the pan. We can control the amount of cream to achieve the thickness we want.

Let the cream cool completely, then add the second half of the harissa batter on top of the cream. If the mixture is too dry, you can add a little yogurt and mix well again. Take a portion of the batter and press it by hand into a flat, even layer, then arrange it neatly over the cream, in a pattern similar to kibbeh baked in a pan. Place the second half of the batter over the cream gradually, evenly, and level.

Dampen a spoon with a little water and smooth the dough until it is even and smooth.

Top the harissa with almonds and bake in a preheated hot oven.

The oven should be at 180 C (350 F) and bake for about 35 minutes. When done, brown the top slightly.

Pour warm syrup over the harissa as soon as it comes out of the oven. Allow to cool well, then cut into pieces as desired.