Can I make this harissa ahead of time?
Yes, harissa is often even better the next day as the flavors meld and the cake fully absorbs the syrup. Store it as directed.
DESSERT
Yemeni Harissa (Sweet Semolina Cake) with Coconut and Almonds
This traditional Yemeni Harissa is a delightful sweet semolina cake, rich with coconut and almonds, and soaked in a fragrant rosewater syrup. It's a perfect dessert for special occasions or a comforting treat with tea.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the semolina, shredded coconut, 1/2 cup granulated sugar, yogurt, melted butter, and baking powder. Mix until just combined; do not overmix.
02
Pour the batter into a greased 9x9 inch (23x23 cm) baking dish and spread evenly. Score the top of the cake into 8-12 diamond or square pieces using a knife, without cutting all the way through.
03
Place one blanched almond in the center of each scored piece.
04
Bake the harissa 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.
05
While the cake bakes, prepare the syrup: In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in the rosewater.
06
Once the harissa is out of the oven, immediately pour the warm rosewater syrup evenly over the hot cake. The cake will absorb the syrup.
07
Let the harissa cool completely in the baking dish before cutting along the scored lines and serving.
About This Recipe
This traditional Yemeni Harissa is a delightful sweet semolina cake, rich with coconut and almonds, and soaked in a fragrant rosewater syrup. It's a perfect dessert for special occasions or a comforting treat with tea.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can toast the shredded coconut lightly before adding it to the batter. Ensure the syrup is warm when poured over the hot cake for best absorption.
Easy Substitutions
Orange blossom water can be used instead of rosewater for the syrup. Pistachios or walnuts can replace almonds for the topping. For a dairy-free version, use a plant-based yogurt and vegan butter.
Storage & Reheating
Store leftover harissa in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can be gently reheated in the microwave for a few seconds if desired.
Serving Suggestions
Serve Yemeni Harissa with a cup of hot mint tea or Arabic coffee. It pairs wonderfully with a dollop of clotted cream (qishta) or a scoop of vanilla ice cream for an indulgent treat. It's also delightful on its own as an afternoon snack.
Common Mistakes
1. Overmixing the batter: This can lead to a tough cake. Mix until just combined. 2. Not scoring the cake: Scoring helps the syrup penetrate evenly. 3. Pouring cold syrup over cold cake: The cake needs to be hot and the syrup warm for optimal absorption. 4. Cutting the cake too soon: Allow the harissa to cool completely to prevent it from crumbling. 5. Overbaking: This can dry out the cake; watch for a golden-brown top and a clean toothpick.
Frequently Asked Questions
What kind of semolina should I use?
Fine semolina is best for this recipe, as it creates a tender crumb. Coarse semolina will result in a grainier texture.
Can I add other spices to the cake?
Absolutely! A pinch of cardamom or saffron can be added to the batter or the syrup for an extra aromatic touch.
MORE TO KNOW
Harissa, while sharing a name with the spicy North African paste, is a completely different dish in Yemeni cuisine. This sweet semolina cake is a staple, often prepared for holidays and gatherings. The key to its moist texture is the generous soaking in syrup immediately after baking. The scoring before baking helps the syrup penetrate evenly and also makes for easy portioning once cooled. Don't skip the cooling step, as it allows the cake to fully set and absorb all the delicious syrup.
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