Best 3 Harrissee Arab Sweet Cake Recipes

**Discover the Delights of Harrissee: A Journey Through Sweet Arabian Pastries**

Immerse yourself in the rich culinary heritage of the Middle East with Harrissee, a delectable assortment of sweet Arabian cakes. This diverse collection of recipes captures the essence of Arabian flavors, offering a tantalizing array of textures and tastes. From the classic syrup-soaked Basbousa to the phyllo-wrapped Baklava, each recipe promises a unique sensory experience. Explore the indulgent world of Maamoul, delicate pastries filled with nuts and spices, or savor the crispy goodness of Ghraybeh cookies, known for their irresistible melt-in-your-mouth texture. Indulge in the delightful simplicity of Qatayef, filled with sweet cheese or nuts, or embark on a journey of flavors with the aromatic Sfouf, a semolina cake infused with orange blossom water. Whichever recipe you choose, Harrissee guarantees an unforgettable culinary adventure.

Here are our top 3 tried and tested recipes!

HARISSA, HARISA, HARESA ARABIC SEMOLINA CAKE

Harissa, Harisa, Haresa Arabic Semolina Cake image

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

Ingredients

3 cups semolina
3/4 cup unsweetened butter, melted
3/4 cup sugar
1 1/2 teaspoons baking soda
1 cup plain yogurt
1/2 cup whole blanched almonds (to garnish) or 1/2 cup ground pistachio nut (to garnish)
4 cups sugar
3 cups water
1/2 small lemon, juice of (or equivalent citric acid)

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

ARABIC HONEY CAKE

Arabic Honey Cake image

Posted for ZWT6 - NA*ME Region - Found on a website dedicated to middle eastern recipes - mainly Kuwait. Sounds delicious for sure!

Provided by HokiesMom

Categories Dessert

Time 40m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1/3 cup butter, melted
1/2 teaspoon baking powder
1/2 cup all-purpose flour
1 tablespoon flour
1/2 cup butter
1/2 cup sugar
1/3 cup honey
1/2 cup slivered almonds
1/2 teaspoon cinnamon

Steps:

Preheat the oven to 375°F Spray an 10" round baking pan with non stick spray.
Beat the eggs, sugar and vanilla together until it whitens. Add the melted butter and mix well.
Sift the flour and baking powder together and add to egg mixture and mix gently.
Pour into the prepared pan and bake 10-12 minutes.
While cake is baking prepare the topping by melting the additional 1/2 c butter over medium heat and then adding the rest of the ingredients. Bring to boil, stirring constantly.
When the first 12 minutes of baking time ends, remove cake from oven and gently pour the topping mixture over the cake.
Return the cake to the oven and bake another 15-20 minutes until completely baked.
Pour the topping gently on the cake and return it to the oven for another 15-20 minute.

MIDDLE EASTERN COCONUT CAKE (HARISSAH)

Middle Eastern Coconut Cake (Harissah) image

If you love coconut macaroons, you will love this dish. This recipe is incredibly easy.This recipe yields a very moist cake that is traditional in the Jordanian/ Palestinian region.This recipe is different than the traditional harissa (also known as basbousa) which is made has semolina or cream of wheat as the main ingredient. I love coconut macaroons which this reminds me of, but in a cake like form.This is always a hit when i have company.If you cannot find unsweetened coconut, use regular sweetened and reduce sugar and use about 1 1/2-1 3/4 cup for the batter.

Provided by chef FIFI

Categories Dessert

Time 40m

Yield 1 9x13 pan, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sugar
6 eggs
2 cups corn oil
1 1/2 cups milk
2 tablespoons baking powder
1 dash vanilla
1 teaspoon lemon juice
2 cups flour
4 cups of shredded unsweetened coconut (usually found in middle eastern stores)
2 cups water
2 cups sugar
1 dash vanilla

Steps:

First make syrup by boiling water and sugar for about 5 to 10 minutes depending on how heavy you may want it but it shouldn't be any thicker than pancake syrup in consistency.
*You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so that's why my recipe doesn't call for it under the ingredients).
When done with that process set syrup aside to cool.
Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
Then add flour and baking powder to mixture and blend well.
Lastly you want to STIR coconut into batter.
Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
Bake for about 30 minutes at 350°F or more until a light/medium golden brown.
When cake is done and still hot pour syrup all over cake in pan.
You don't have to use all the syrup but at least 3/4 should be used on the cake.
Let cool, then cut in slanted squares.
Then remove each piece onto a tray.
You can garnish with a little shredded coconut on top for presentation.

Nutrition Facts : Calories 1211.5, Fat 88.9, SaturatedFat 49.5, Cholesterol 97.3, Sodium 262.3, Carbohydrate 102.7, Fiber 12.9, Sugar 72.3, Protein 11.5

Tips:

Use good quality semolina flour for a better texture and taste.
Make sure to soak the semolina flour in water for at least 30 minutes before cooking. This will help to soften the flour and make it easier to cook.
Use a non-stick pan to cook the semolina cake. This will help to prevent the cake from sticking to the pan and burning.
Cook the semolina cake over medium heat. This will help to ensure that the cake cooks evenly and does not burn.
Flip the semolina cake halfway through cooking. This will help to ensure that the cake cooks evenly on both sides.
Once the semolina cake is cooked, let it cool slightly before slicing and serving. This will help to prevent the cake from crumbling.

Conclusion:

Harrisa is a delicious and versatile Arab sweet cake that can be enjoyed for breakfast, lunch, or dinner. It is relatively easy to make and can be customized to your own preferences. Whether you like it plain or topped with nuts, fruits, or syrup, Harrisa is sure to please everyone.