Maple Harissa Pulled Jackfruit

Dar Nabati
Recipe courtesy of Dar Nabati Dar Nabati offers Plant-based food with a Middle-Eastern Twist. 333 Lakeshore Road East, Oakville 416.732.3501

Maple Pulled Jackfruit

This dish is best served on a bed of brown rice or quinoa alongside your favourite salad. The maple syrup adds a sweetness that balances the spicy harissa (a Tunisian hot sauce) and the aromatic spices.

Yields 3 Servings



  • ¼ cup strained tomatoes
  • 1 tsp maple syrup
  • 1 tsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp of sumac


  • 1 20-ounce can young green jackfruit
  • 1 onion, diced
  • 2 cloves garlic, minced
  • salt, pepper to taste


  1. Combine all the sauce ingredients together in a small bowl and mix until smooth. Set aside.
  2. Drain and rinse the jackfruit. Chop off the centre (the firm part) and discard. Keep the softer edges.
  3. Heat one tablespoon of oil in a large skillet over medium heat. Add onion and garlic. Cook for 3-5 minutes until onions are soft and start to caramelize.
  4. Add the jackfruit and slightly shred it by pressing with a spatula as it cooks. Cook for 5-7 minutes, stirring frequently to make sure it doesn’t stick to the bottom of the skillet. If needed, add 1-2 tablespoons of water to prevent sticking.
  5. Stir in the sauce and mix well, making sure all the jackfruit is coated. Continue to cook for one more minute.
  6. Assemble a bowl with your favourite grain and salad. Then top it off with the jackfruit and drizzle with the harrisa dressing.


Harissa dressing

You can either use store bought or make your own.


  • 1 red pepper
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp caraway seeds
  • 1 1/2 tbsp olive oil
  • 1 small red onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 3 red hot chili peppers, seeded and coarsely chopped
  • 1 1/2 tsp tomato paste
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp salt


  1. Place the pepper in a bowl with hot water and cover for 15-20 minutes.
  2. Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes.
  3. Grind the seeds using a mortar and pestle.
  4. Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and peppers for 10 to 12 minutes, until browned.
  5. Use a blender or a food processor to blend together the paste ingredients until smooth.
  6. Store in a sterilized jar in the fridge for up to 2 weeks or even longer.




Maple Harissa Pulled Jackfruit

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