Can I use coarse semolina instead of fine?
While fine semolina is traditional for harisah, you can use coarse semolina, but the texture will be slightly different and more granular.
DESSERT
Yemeni Harisah: Coconut & Almond Semolina Cake
Indulge in the rich flavors of Yemen with this traditional Harisah. This semolina cake is a delightful blend of tender semolina, fragrant coconut, and crunchy almonds, all soaked in a sweet, aromatic rosewater syrup. It's an exquisite dessert, perfect for celebrating or simply enjoying with a warm cup of coffee.
HOW TO MAKE IT
Let's cook.
01
Prepare the syrup: Combine 1 cup granulated sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon rosewater. Set aside to cool completely.
02
In a large bowl, combine 2 cups fine semolina, 1 cup unsweetened shredded coconut, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Mix well to ensure all dry ingredients are evenly distributed.
03
Add 1 cup plain yogurt and 1/2 cup melted unsalted butter to the dry ingredients. Mix until just combined, being careful not to overmix. The batter will be thick.
04
Lightly grease a 9x9 inch baking pan. Pour the harisah batter into the prepared pan and spread evenly. Score the top of the batter into 8 equal pieces using a knife, but do not cut all the way through.
05
Place one blanched whole almond in the center of each scored piece. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
06
Immediately after removing the harisah from the oven, pour the cooled rosewater syrup evenly over the hot cake. The cake will absorb the syrup as it cools.
07
Let the harisah cool completely in the pan before cutting along the scored lines and serving. This allows the cake to fully absorb the syrup and set properly.
About This Recipe
Indulge in the rich flavors of Yemen with this traditional Harisah. This semolina cake is a delightful blend of tender semolina, fragrant coconut, and crunchy almonds, all soaked in a sweet, aromatic rosewater syrup. It's an exquisite dessert, perfect for celebrating or simply enjoying with a warm cup of coffee.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra fragrant harisah, you can add 1/2 teaspoon of ground cardamom to the dry ingredients. Ensure the syrup is completely cool before pouring it over the hot cake for best absorption.
Easy Substitutions
If you don't have rosewater, orange blossom water can be used for a similar floral note. Blanched slivered almonds can be used instead of whole almonds for the topping. For a dairy-free version, use a plant-based yogurt and vegan butter.
Storage & Reheating
Store leftover harisah in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 1 month; thaw at room temperature before serving.
Serving Suggestions
Serve Yemeni Harisah with a cup of strong Arabic coffee or mint tea. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of clotted cream. For a refreshing twist, serve alongside fresh berries or sliced oranges.
Common Mistakes
Overmixing the batter can lead to a tough harisah; mix until just combined. Not cooling the syrup before pouring it over the hot cake can result in a soggy texture. Cutting the cake while it's still warm can cause it to fall apart; always allow it to cool completely. Not greasing the pan properly can make it difficult to remove the cake.
Frequently Asked Questions
How do I blanch almonds?
To blanch almonds, boil them in water for 1 minute, then drain and rinse with cold water. The skins should slip off easily when squeezed.
Can I make this ahead of time?
Yes, harisah is an excellent make-ahead dessert as its flavors deepen and it becomes more moist the next day.
MORE TO KNOW
The key to a perfectly moist harisah is the contrast in temperature between the hot cake and the cold syrup. This temperature difference allows the cake to soak up the syrup thoroughly without becoming soggy. Scoring the cake before baking helps the syrup penetrate evenly and also makes for easier portioning once cooled. Don't be tempted to cut the cake before it has fully cooled and absorbed the syrup, as it may crumble.
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