A traditional Middle Eastern dessert, Harisseh Nabkieh is especially popular during holidays and family gatherings. It’s made from semolina and ghee, topped with almonds, and soaked in aromatic sugar syrup. It’s very similar to Basbousa, but with its own regional touch.
Ingredients
For the sugar syrup:
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2 cups sugar
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1 cup water
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1 tsp lemon juice
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½ tsp orange blossom water (ma’ ward or ma’ zaher)
For the cake:
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3 cups coarse semolina
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2 cups sugar
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1 cup water
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1 cup melted ghee (preferably clarified butter)
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½ cup almonds, peeled and halved
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1 tsp orange blossom water
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1 tbsp tahini (for greasing the pan)
Preparation
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Make the syrup:
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In a saucepan, combine sugar and water. Bring to a boil until the sugar dissolves completely.
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Add lemon juice and simmer over medium heat for about 7 minutes, until slightly thickened.
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Remove from heat, stir in orange blossom water, and set aside to cool completely.
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Prepare the cake mixture:
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In a large bowl, mix semolina with sugar.
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Add melted ghee and rub it into the semolina with your fingertips until fully absorbed and the texture is sandy — this step is crucial for a successful cake.
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Gradually add water and orange blossom water, mixing gently until the dough comes together. Do not overmix; just enough to form a cohesive dough.
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Bake:
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Preheat oven to 180°C (350°F).
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Grease a baking dish with tahini (or ghee).
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Spread the dough evenly into the pan, pressing it down with your hand or the back of a spoon until smooth.
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Score the surface into squares or diamonds, and place half an almond in the center of each piece.
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Bake for 30–40 minutes, or until the edges turn golden.
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For extra color, turn on the top broiler/grill for a few minutes to brown the surface.
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Add the syrup:
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As soon as the cake comes out of the oven, while hot, pour the cooled syrup evenly over the surface.
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Let it soak and cool completely before cutting.
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