Harissa Harisa Haresa Arabic Semolina Cake
Infused with the rich flavors and traditions of the Middle East, Harissa (or Harisa, Haresa) Arabic Semolina Cake is a sweet and aromatic dessert that's delightfully simple to make. This moist and tender cake is crafted from semolina, yogurt, and shredded coconut, creating a luscious texture with just the right touch of sweetness. Scored into diamond shapes and adorned with almonds before baking, the cake bakes to golden perfection, while a fragrant syrup—enhanced with lemon juice and optional rose or orange blossom water—adds a syrupy richness that soaks into every bite. Greased with nutty tahini for a unique twist, this classic semolina cake is perfect for celebrations, tea-time treats, or indulgent desserts. With minimal prep and an authentic taste, this recipe brings a piece of Middle Eastern culinary heritage straight to your table.
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Recipe Information
Ingredients
- 2 cups Semolina
- 1 cup Granulated sugar
- 1 cup Plain yogurt
- 0.5 cup Shredded coconut (unsweetened)
- 0.5 cup Vegetable oil
- 1 tablespoon Baking powder
- 2 tablespoons Tahini (for greasing the pan)
- 20 pieces Almonds or blanched nuts (for decoration)
- 1.5 cups Water (for syrup)
- 1 cup Granulated sugar (for syrup)
- 1 teaspoon Lemon juice
- 1 tablespoon Rose water or orange blossom water (optional, for syrup)
Instructions
Preheat your oven to 350°F (175°C).
Grease a baking pan (approximately 9x13 inches) with tahini to prevent sticking and add a subtle nutty flavor.
In a large mixing bowl, combine the semolina, sugar, yogurt, shredded coconut, vegetable oil, and baking powder. Mix thoroughly until the batter is well combined and thick.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Using a knife, score the batter into diamond or square shapes. Place an almond or blanched nut in the center of each piece for decoration.
Let the batter rest for 15 minutes to allow the semolina to absorb moisture.
Bake the cake in the preheated oven for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup. In a saucepan over medium heat, combine water and sugar. Stir until the sugar is dissolved, then bring the mixture to a gentle boil. Add the lemon juice and simmer for about 10 minutes until slightly thickened. If desired, stir in the rose water or orange blossom water for added flavor.
Once the cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake. Make sure the syrup soaks into all parts of the cake.
Allow the cake to cool completely before cutting along the scored lines and serving.
Nutrition Facts
Calories |
4674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 724.8 g | 264% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 422.4 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 716 mg | 55% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1793 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
