ARABIC SEMOLINA CAKE (HAREESEH/BASBOOSEH)
This Arabic semolina cake goes by many names: hareeseh, basbouseh, or nammoura. Whatever you call it, it is a very popular dessert that is semolina based with coconut flakes, sweetened with sugar simple syrup and garnished with nuts.
INGREDIENTS
1 1/2 cups fine or coarse semolina
1/2 cup flour
1/3 cup white sugar
1 heaping tablespoon of milk powder
1/2 cup coconut flakes
100g melted butter
1 1/2 tablespoon baking powder
1 can (160g) of Nestle cream (or any other brand)
90g plain yogurt
Slivered almonds or pine nuts, to top
PREPARATION
1. In a large round baking pan, mix the semolina and flour using a finger rubbing motion with the sugar, milk powder, coconut flakes, butter and baking powder until combined.
2. Add the can of cream, then begin to gently mix by rubbing the mixture between your hands until all is combined. Add the yogurt, and keep rubbing it between your fingers, whilst bringing it all together until it forms a dough.
3. Grease baking pan with butter and then spread the mixture and allow it to rest for 30 minutes while covered, so it absorbs the butter and wet ingredients.
4. Preheat oven to 180C.
5. Once rested, score the spread batter with the pattern you like and then add the nuts on each square (or shape) formed.
6. Bake in preheated oven for 25-30 minutes, until it turns a delicious golden brown color.
7. In the meantime, prepare the sugar syrup and allow it to cool.
8. When the cake is ready, take the pan out of the oven and make deeper cuts into the pattern you’ve made earlier.
9. Immediately soak it with the syrup while it’s still hot. While adding the syrup, make sure you move the pan around to make sure it’s going into all the lines and grooves of the cake. Let the syrup drench the cake so it is hanging almost a few cms above the cake.
10. Return the pan into the warm oven (make sure it’s off), and leave it there for about 5 to 10 minutes so it absorbs all the syrup.
11. Best served at room temperature. Store it at room temperature, securely and tightly covered.
Notes:
This is a traditional Arabic dessert that is made in a hundred different ways. Some only use flour to make it, others mix semolina with flour. There is no right or wrong way to do it. Experiment, and choose your favorite!
Traditionally it is made without coconut flakes.
Adjust sugar quantity to your preference.
You know your ovens best, so use your judgment when baking.
