HARISSA, HARISA, HARESA ARABIC SEMOLINA CAKE
I was looking for a varition of our families Harissa recipe but was suprised that Zarr did'nt have anything close to what we love to make every Ramadan and special occasion. Us Palestinians love sweets. So here it is and enjoy!
Provided by Faten
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
- Mix the yogurt and the baking soda in a separate bowl.
- Wait a few minutes until the yogurt doubles in size.
- When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
- Use your hands again to mix.
- After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
- (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separte pan.).
- Cut a diamond or square design in the cake witha butter knife.
- If using almond place one in each piece.
- Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
- Pour cold syrup on top while its hot so it can absorb all through.
- If using ground pistashios sprinkle a little on top of each square.
- FOR THE SYRUP:.
- Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
- Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.
Nutrition Facts : Calories 606.9, Fat 15.8, SaturatedFat 8, Cholesterol 33.2, Sodium 272.2, Carbohydrate 111.8, Fiber 2.2, Sugar 80.3, Protein 7.4
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Sudeep Darlami926
[email protected]This cake was a bit too sweet for my taste, but overall it was a good dessert.
Samiran Gain
[email protected]I love this cake! It's the perfect balance of sweetness and nuttiness.
Bilkisakter Bilkis
[email protected]This is a great recipe for a classic Arabic semolina cake. The cake is moist and flavorful, and the syrup is perfectly sweet.
Alexandra Marler
[email protected]The cake was a bit too dense for my taste, but the flavor was good.
Talayah Travis
[email protected]This cake was easy to make and turned out great! I'll definitely be making it again.
Terenga Turagakula
[email protected]I'm not a fan of semolina cakes, but this one was surprisingly good. The texture was light and airy, and the syrup was not too sweet.
swav817
[email protected]This cake is delicious! I've made it several times and it's always a crowd-pleaser.
fathima Sazna
[email protected]I followed the recipe exactly, but my cake didn't turn out as light and fluffy as I expected.
Esha Manzoor Esha manzoor
[email protected]This cake was a bit dry, but the flavor was good.
Okoh Iruoma
[email protected]This is the best semolina cake I've ever had. The syrup is amazing.
Shabir Ali
[email protected]I love the nutty flavor of this cake. It's perfect for breakfast or dessert.
Razz Mandal
[email protected]This cake was easy to make and turned out beautifully. The syrup was a bit too sweet for my taste, but overall it was a great dessert.
Aavash Budhaprithi
[email protected]I'm not usually a fan of semolina cakes, but this one was really good. The texture was light and fluffy, and the syrup was just the right amount of sweetness.
Md Ashraful Khan
[email protected]This semolina cake was a hit with my family! The nutty flavor of the semolina and the sweetness of the syrup were perfectly balanced. I will definitely be making this again.