Harisseh (Middle Eastern Sweets)
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
39
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Semolina Flour1.5 tsps
Baking Powder2 cups
White Sugar1 cup
Almond (chopped)1 cup
Plain Yogurt1 cup
Vegetable Oil1 tsp
Rose Water1 cup
Water1 tsp
Lemon JuiceDirections:
1
Stir together semolina, baking powder, 2 cups of sugar, and chopped almonds until evenly blended
2
Stir in yogurt, vegetable oil, and rose water until a soft dough forms
3
Cover bowl with plastic wrap, and allow to rest at room temperature for 30 minutes
4
Preheat oven to 350 degrees F (175 degrees C)
5
Press the dough into a 9x9 inch square baking dish, and smooth the top
6
Score the top of the dough to create 25 squares, then top each square with an almond half
7
Bake in preheated oven until the top has puffed and turned golden brown, about 20 minutes
8
The harisseh is done when the top is golden, and the center has firmed
9
When done, remove from the oven, and allow to cool in the pan for 20 minutes
10
While the harisseh is cooling, pour water and 2 cups of sugar into a saucepan
11
Bring to a simmer, and cook for 5 minutes
12
Stir in 1 teaspoon of rose water, and lemon juice, then remove from the heat
13
To serve, cut the warm harisseh into 25 squares, and place onto a large serving platter; pour the rose water syrup over, making sure all of the pieces are moist