Harissa Harisa Haresa Arabic Semolina Cake Recipes

BASBOOSA - SUJI CAKE (ARABIC SEMOLINA CAKE)

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.

MIDDLE EASTERN COCONUT CAKE (HARISSAH)

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.