Al-Nabkiyya Harissa

Ingredients

• 2 cups coarse semolina
• 1 1/4 cups water
• 1/4 cup ghee or butter
• 1/4 cup oil
• 2 tbsp powdered milk
• 1 tbsp baking powder
• 1 cup sugar
• 1/4 tsp baking soda
• syrup (sugar syrup)
• pistachios (fustuq halabi)
• butter for brushing the pistachios
• This delicious Nabkiyya Harissa recipe comes from a friend and cook on Shou Tabkhin Al-Youm:
• Laila Hamoud
• Click Laila's name to visit her personal page on our site.
• For more delicious desserts see: Date-Molasses Cake
• More desserts from Laila: Mini Atmaliya

Method

1. Combine all the dry ingredients.
2. Place the measured water, oil and ghee/butter in a small saucepan, bring to a boil, then remove and let cool.
3. Pour the cooled liquid over the dry ingredients and stir with a spoon—do not knead.
4. Let the mixture rest for 4 to 6 hours.
   Timers: 360 min
5. After resting, lightly grease a baking pan with tahini or ghee/butter. Pour the harissa batter into the pan and smooth the surface.
6. Sprinkle the pistachios over the surface and brush them with melted butter.
7. Bake in a preheated oven at 180°C (about 356°F) on the middle rack for ~30 minutes, or until done—adjust to your oven.
   Timers: 30 min
8. Remove from the oven and pour hot syrup over it immediately.
9. Allow to cool completely before serving.