Homemade Hareesa: a tried-and-tested successful recipe

4 cups coarse semolina

1 cup granulated sugar

1 3/4 cups plain yogurt

2 tsp baking powder

1/2 tsp baking soda

226 g unsalted butter, at room temperature

5 cups granulated sugar

2 1/2 cups water

1 tbsp rose water

1 tbsp orange blossom water

2 tbsp lemon juice

Place the semolina, sugar and butter in a bowl and rub them together well until the semolina absorbs the butter.
Leave the mixture to rest for 1 hour.
Meanwhile prepare the syrup: put the sugar and water in a saucepan and bring to a boil, then add the lemon juice and simmer until you reach a medium-thick syrup.
Stir in the rose water and orange blossom water, then remove the syrup from the heat.
After the dough has rested for an hour, add the baking powder and baking soda and knead.
Gradually add the yogurt and knead until you have a soft, loose dough.
Spread the hareesa dough in a baking pan greased with butter or tahini and score/cut it into pieces.
Bake on the lower rack at 200°C (approximately 392°F) until the edges turn golden, then brown the top.
Remove the hareesa from the oven and pour room-temperature syrup over it.
Let it cool completely before cutting again and serving.

Homemade hareesa recipe from a friend and cook on the Shou Tabkhin Today site:

Click on Rasmiyya's name to visit her page on our site

#recipes#recipe#hareesa#hareesa#namoura#arabic_sweets#shoutabkhin_today

Homemade Hareesa (Semolina Cake)

Prep checklist