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Harissa (Middle Eastern semolina syrup cake) recipe
Harissa (Middle Eastern semolina syrup cake) recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Egyptian basbousa: dense, coconutty semolina cake soaked in citrus syrup, perfect with tea.
Ingredients:
  • 530g (21 ⁄2 cups) caster sugar
  • 2 wide orange rind strips
  • 42.00 gm fresh orange juice, strained
  • 375g fine semolina
  • 45g (1 ⁄2 cup) desiccated coconut
  • 4.00 gm baking powder
  • 1 ⁄2.50 gm bicarbonate of soda
  • 330g (11 ⁄4 cups) natural yoghurt
  • 125g unsalted butter, melted
  • 4.40 gm vanilla extract
  • 40g (1 ⁄2 cup) blanched almonds
Instructions:
  • In a large saucepan over medium heat, combine 440g (2 cups) sugar and 375ml (11 ⁄2 cups) water, stirring until sugar dissolves. Mix in the orange rind and juice until well combined. Increase heat to medium-high, bringing it to a boil. Let it simmer without stirring for 5 minutes until the syrup slightly thickens. Remove from heat and cool completely.
  • Preheat your oven to 180°C (160°C fan forced) whilst you prepare your 23cm oval baking dish by greasing it and lining the base and sides with baking paper.
  • In a large bowl, combine semolina, coconut, lemon rind, baking powder, bicarb, and remaining sugar. In a separate jug, whisk together yogurt, butter, and vanilla. Pour the yogurt mixture over the semolina mixture and stir until well combined. Transfer the mixture to the prepared pan, spread it evenly, and press into the corners. Cut into diamond shapes and place an almond in the center of each. Bake for 35 minutes until crisp and golden.
  • While the cake is still warm, slice through the cuts once more. Remove and discard the lemon rind from the cooled syrup, then slowly drizzle the syrup over the hot cake until it is fully soaked. Allow the cake to cool to room temperature.

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