Best 3 Harissa Harisa Haresa Arabic Semolina Cake Recipes
**Harissa: A Journey Through Arabic Semolina Cake Delights**
Harissa, also known as Harisa or Hareesa, is a traditional Arabic semolina cake that has captured the hearts of sweet enthusiasts for centuries. Originating from the Levant region, this delectable treat has spread its charm across the Middle East, North Africa, and beyond.
In this article, we present a culinary adventure through the world of Harissa, introducing you to three distinct recipes that showcase the diverse culinary heritage of this beloved dessert. From the classic Harissa, known for its simple yet irresistible flavors, to a tantalizing Pistachio Harissa bursting with nutty goodness, and the indulgent Harissa with Cream, each recipe promises a unique gustatory experience.
Whether you're a seasoned baker or just starting your culinary journey, these recipes offer a delightful balance of simplicity and sophistication. With step-by-step instructions and a treasure trove of helpful tips, we'll guide you through the process of creating these semolina masterpieces. So, get ready to embark on a flavor-filled expedition as we delve into the secrets behind Harissa's enduring popularity.
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
BASBOOSA - EASY SEMOLINA CAKE
This has been a favorite dessert in many Middle Eastern and North African countries- this is my mother's recipe. It's very simple and easy to remember.
Provided by Doraholix
Categories Dessert
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- First make the cake:.
- Preheat oven to 350.
- Mix together flour, sugar, and baking powder very well in large bowl.
- Melt butter, add into mixture.
- Add yogurt into the mixture, mix well.
- Add eggs, mix well again.
- Beat mixture for 2 minutes til there are no lumps.
- Pour into 9 X 13 inch baking pan brushed with very little oil.
- Bake in middle rack of oven for 45 minutes.
- While the cake bakes, prepare the syrup:.
- Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
- Add in vanilla and cinnamon stick. Stir well.
- Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
- Mix well, let boil for 1 minute, remove from heat.
- After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
- Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
- Enjoy!
Nutrition Facts : Calories 628, Fat 22.6, SaturatedFat 13.9, Cholesterol 99.1, Sodium 452.4, Carbohydrate 104.8, Fiber 0.8, Sugar 90.2, Protein 5
BASBOOSA - SUJI CAKE (ARABIC SEMOLINA CAKE)
this is an extraordinary recipe that i created by mixing different basboosa recipes til i found the perfect recipe for me.its not grainy nor is it cake-like.its just plain delectable.this can be made a day ahead for any kids or adult party or any religious celebration or just as a desert.i promise you'll be greatly appreciated for it.its easy and qiuck.could you ask for more........ if you're looking for a sweet treat, this is it.
Provided by starbon
Categories Candy
Time 50m
Yield 30-40 small squares, 15-20 serving(s)
Number Of Ingredients 16
Steps:
- For the syrup:.
- put all the ingredients together except for the rose water in a pot and bring to a boil.when it starts to boil, put in the rose water and let boil.it should look like syrup but should not be thick.don't let it reduce too much.let it sit while the cake is baking.
- for the cake:.
- while the syrup is put to boil, start the mixture of the cake.mix butter and sugar together(before doing this, make ure butter is very soft.cutting it up in small cubes always help).do not use a hand mixer or a cake mixer (this causes it to be too airy and we don't want this) but, use a fork or a potato masher.the butter and sugar does not need to be melted into each other.
- now add the eggs and the dried ingredients to this.lastly, add in the soured milk.mix into the mixture and pour into a buttered dish.it should only be poured 1 inch in height.
- put into oven at 325 degrees for 20 mins, then take out and cut into squares depending on the sizes you want and place back into oven for 5 - 10 mins.take out and pour sugar syrup all over the cake,making sure that the whole cake gets enough syrup.let cool and eat.
- the pistachios can be crushed and sprinkled over entire cake and an almond goes on each square.
- nb:it tastes alot better the next day so this can be made a day ahead.
Nutrition Facts : Calories 436.8, Fat 14.4, SaturatedFat 8.5, Cholesterol 76.5, Sodium 123.3, Carbohydrate 72.4, Fiber 1.8, Sugar 42.1, Protein 6.1
Tips:
- Choose the right semolina. For the best results, use a coarse semolina. This will give the cake a light and fluffy texture.
- Soak the semolina before cooking. This will help to soften the semolina and make it easier to digest. You can soak the semolina in water or milk for 30 minutes to overnight.
- Use a heavy-bottomed pot. This will help to prevent the cake from burning.
- Cook the cake over low heat. This will help to prevent the cake from becoming too dry.
- Stir the cake frequently. This will help to prevent the cake from sticking to the pot.
- Add the syrup while the cake is still hot. This will help the syrup to soak into the cake.
- Garnish the cake with nuts or dried fruits. This will add a touch of sweetness and crunch to the cake.
Conclusion:
Harissa is a delicious and versatile cake that can be enjoyed for breakfast, lunch, or dinner. It is also a popular dessert in many Middle Eastern countries. With its simple ingredients and easy-to-follow instructions, this cake is sure to become a favorite in your home. So next time you're looking for a sweet and satisfying treat, give harissa a try!
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