Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, harisa - semolina cake هريسة. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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. Zest of one lemon قشر الليمون. Please let me know if you end up making هريسة, I would love to know how it comes out and if you like it!

Harisa - semolina cake هريسة is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Harisa - semolina cake هريسة is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook harisa - semolina cake هريسة using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Harisa - semolina cake هريسة:

1. Take 300 ml Water
2. Take 360 grams Sugar
3. Make ready 300 grams Semolina
4. Take 100 grams Flour
5. Take 2 tablespoons lemon juice
6. Prepare 150 grams Coconut Shrims (dried coconut)
7. Get 250 ml Milk
8. Get 240 grams Butter
9. Prepare 2 teaspoons Baking powder
10. Prepare 1 tablespoon Vanilla flavor syrup
11. Prepare Almonds for decoration

Amaze your family and friends by inviting them to a tasting Our semolina cake recipes are deliciously easy to make, yet uniquely impressive. Semolina cakes have a lovely texture that is distinctly different than cakes make with plain flour. Find recipes for Greek semolina cake, orange semolina cake and more. This cake is very popular all over the Middle East and every country makes it slightly different.

Instructions to make Harisa - semolina cake هريسة:

1. First you have to make the sugar syrup: - This syrup will be used to add a sweet flavor to the cake. - - Begin to prepare for the sugar syrup, put the water and sugar in a pot over low heat and add the lemon juice and mix the syrup until the sugar dissolves completely, then put the mixture in a cool place to cool down.
2. Now turn the oven on and set the heating on 180 degrees. - - While the oven is heating, put the butter in a pot and melt it over low heat till it becomes a liquid - You have to mix the butter while melting to avoid butter scorching.
3. Take the butter's pot off the heat and put it on a side. - Prepare the ingredients to add them to the butter. I prefer to mix those ingredients in a bowl first and after that i add them to the butter, in result the cake is well mixed. - - Usually I do it in this way: - I put coconut shrims, flour, baking powder and semolina and I mix it all in the bowl - At the same time I add the milk and the vanilla flavor (its optional but it gives nice vanilla flavor) to the butter. - - At this point, I mix all the ingredients together in the butter's pot till it becomes a solid mass.
4. Now it's time to prepare the tray. - - Take the tray and pan it with butter on each side and sprinkle it with breadcrumbs. - Put the dough on the tray and spread it out on it (try to make it about 3cm of thickness). - Decorate the cake with almonds - - It's ready to bake!
5. Now it's time to bake - - Put the tray into the oven and bake it until it gets dark golden color (about 30-40 minutes). - When the cake is baked, it's time to pour it with the sugar syrup. - Now put it aside to let the semolina cake absorb the syrup to give it nice and sweet flavor. - - Bon Appetit!!

For example, In Syria and Palestine they make the recipe with I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within for this cake recipe. Whisk semolina, sugar, baking powder, orange zest, cardamom, and salt in a medium bowl. Semolina cake is a popular Middle Eastern recipe with an ancient history behind its preparation.

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