Middle Eastern Coconut Cake Harissah Recipes

HARISSA, HARISA, HARESA ARABIC SEMOLINA CAKE

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.

HARESCH A TRADITIONAL MIDDLE EASTERN COCONUT CAKE

Steps:

• 1. 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. add a teaspoon of rose water or orange blossom water, aside to cool.
• 2. Start on the Harissa by combining sugar, eggs, oil, milk, vanilla, emon juice and mix them together until blended.
• 3. Then add flour and baking powder to mixture and blend well. Lastly you want to STIR coconut into batter.
• 4. 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.
• 5. 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 into bars.
• 6. Then remove each piece onto a tray. You can garnish with a little shredded coconut on top for presentation.