Hariseh or semolina cake is one of the staples of sweets in Middle East. It has other names like basboseh or nammoura and has variations to its recipe. It is drenched in sugar syrup and thus lends itself to those with sweeter tooth. However eating hariseh with black Arabic coffee will be too perfect to miss.
Today I’ll be sharing with you the Palestinian version.
To know how to please watch this video:
Ingredients:
– Hariseh
- 3 cups coarse semolina
- 1 cup sugar
- 1 cup yoghurt
- 1/2 cup vegetable oil
- 1 tbsp baking powder
– For the topping
- 1 cup slivered almonds
- 1 cup crushed pistachios
– For the sugar syrup
- 3 cups sugar
- 1 1/2 cup water
- squeeze of a lemon
Tips:
- It is preferable to have the yoghurt at room temperature.
- You can use any kind of nuts to put on the top of hariseh how ever using almonds is the most traditional way.
- The dough must rest for 4 hours so that the semolina absorb some of the moisture and that will effect the final texture.
- The sugar syrup must be completely cold before you add it to the hot hariseh.
- You must cut the hariseh before baking it and after resting it. You can cut it into cubes or diamonds which is more traditional.
- After adding the sugar syrup you have to allow hariseh to completely cooled down before taking it out of the tray and serving it.
