You know that moment of excitement and apprehension when you’ve tried to bake something and you go to share it with your grandmother, certain she’s going to be so proud of your work? Well, that happened about three years ago when I first tried to make Hareeseh. I was so excited to bring her a sample of my baking that I could even envision her smiling and telling me what a great job I did.
Do you also know that moment when, instead of fulfilling your vision, she looks at it, turns to you and says “It’s a little thick. You could have made it a little thinner,” at which point you’re devastated and don’t really comprehend the rest of what she says? Yea, that happened too. But it’s okay, because it only motivated me to try again … albeit a few years later.
I’m sure she’d be proud. She’s gotten a chance to try some of my other arabic-food experiments. I love her to pieces, but she always has constructive criticism when it comes to my cooking. I am competing with the best, after all, and I don’t even come in a close second. I didn’t leave her any this time, as I baked this batch of Hareeseh for a co-worker’s birthday (yes, at my day job). It’s a good thing I made a large pyrex full, since everyone in the office had a piece – and some went back for seconds, thirds and even fourths. No worries, I won’t tell anyone who you are!
I made this one fluffy. You can make Hareeseh less fluffy by removing the baking soda from the recipe.
Ingredients
- 3 cups fine Semolina
- 3/4 cup Unsalted Butter, melted
- 3/4 cup Sugar
- 1 cup plain Greek Yogurt
- 1 teaspoon Baking Soda
- 1/2 cup blanched Almonds, Halved
- 4 cups sugar
- 3 cups Water
- Juice of 1/2 lemon
Instructions
- Directions
- Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
- Mix the yogurt and the baking soda in a separate bowl.
- Wait a few minutes until the yogurt doubles in size.
- When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
- Use your hands again to mix.
- After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
- (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separate pan.).
- Cut a diamond or square design in the cake with a butter knife.
- If using almond place one in each piece.
- Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
- Pour cold syrup on top while its hot so it can absorb all through.
- If using ground pistachios sprinkle a little on top of each square.
- Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
- Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.
