Harisseh with almonds

Name: Harisseh with almonds
Prep time: 26 min
Cook time: 75 min
Total time: 101 min
Yield: 10
Cuisine: Levantine
Ingredients: 3 cups Medium semolina; 3/4 cup sugar; 1/2 cup melted ghee; 1 cup Water or diluted orange blossom water; 1/2 teaspoon baking soda; 1/4 cup peeled almonds; 1 cup cold syrup

Dense village semolina harisseh with syrup and almonds — a taste of the old ovens.

Vegetarian

Cooking time: 1 hr 41 min
Hands-on time: 26 min
Free time: 30 min
Difficulty: Easy
Cuisine: Levantine
Calories: 430
Contains: Nuts, Gluten, Dairy

Harisseh, from the old village ovens: semolina, sugar and a little ghee, no eggs or milk, baked in big triangles that fed a farmer after a long day. The most honest, least showy of sweets — a slice with bitter tea is a meal in itself.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

10people

Amounts follow the number of people

To prepare harisseh with almonds

3 cups Medium semolina — Sifted, then spooned lightly into the cup
3/4 cup sugar — fine white
1/2 cup melted ghee — At room temperature
1 cup Water or diluted orange blossom water — Add gradually until the texture is right
1/2 teaspoon baking soda — Measured accurately; check the date
1/4 cup peeled almonds — For the top
1 cup cold syrup — Two cups

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Small pot for the syrup — It cools while the harisseh bakes.
Greased tray — Large triangles, an almond in the center of each.

Method

Mix the semolina and sugar in a bowl, then add the melted ghee and rub it in.
8 min
You’ll know it’s ready when
The granules absorb the fat and no dry semolina remains.
Add the liquid gradually and mix until it is just homogeneous.
5 min
You’ll know it’s ready when
A moist, cohesive mixture without dry lumps.
Leave it to rest until the semolina soaks it up.
30 minYou can walk away
You’ll know it’s ready when
The consistency became thick and the liquid was absorbed.
Tip: Resting the semolina keeps the harisseh from turning out sandy.
Spread it out in a greased tray and smooth the surface.
5 min
You’ll know it’s ready when
Even thickness and smooth surface.
Cut it into diamond shapes and place an almond on each piece.
8 min
You’ll know it’s ready when
Clear cutting lines reach the bottom, and an almond is fixed in each piece.
Tip: Cut before baking, not after — after that it will crumble.
Bake at 190° until golden.
30 minYou can walk away
You’ll know it’s ready when
Dark golden edges and a solid center.
Pour the cold syrup over it while hot, until it soaks it up.
15 minYou can walk away
You’ll know it’s ready when
Shiny and moist right to the bottom, with no syrup pooling.