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Harisseh (Middle Eastern Sweets)

Harisseh (Middle Eastern Sweets)

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 40 m
LadyS

LadyS

My Auntie shared this recipe with me. When I first had a look at the ingredients I wondered how such a strange combination of ingredients would taste. It turned out beautifully sweet!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Stir together semolina, baking powder, 2 cups of sugar, and chopped almonds until evenly blended. Stir in yogurt, vegetable oil, and rose water until a soft dough forms. Cover bowl with plastic wrap, and allow to rest at room temperature for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Press the dough into a 9x9 inch square baking dish, and smooth the top. Score the top of the dough to create 25 squares, then top each square with an almond half.
  3. Bake in preheated oven until the top has puffed and turned golden brown, about 20 minutes. The harisseh is done when the top is golden, and the center has firmed. When done, remove from the oven, and allow to cool in the pan for 20 minutes.
  4. While the harisseh is cooling, pour water and 2 cups of sugar into a saucepan. Bring to a simmer, and cook for 5 minutes. Stir in 1 teaspoon of rose water, and lemon juice, then remove from the heat.
  5. To serve, cut the warm harisseh into 25 squares, and place onto a large serving platter; pour the rose water syrup over, making sure all of the pieces are moist.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Carol
11

Carol

9/16/2008

This is the recipe I grew up on... My mother used to do it all the time and i was searching for the recipe... Thanks By the way, I have used dark brown sugar instead of white... Tastes better

Shafiqa
5

Shafiqa

2/19/2009

Thank you so much for posting this recipe! We've been trying to make Harisseh at home for a while but it kept coming out hard and we weren't sure how to fix it. I tried this recipe and followed the instructions (didn't use almonds in the dough as we didn't have any chopped ones on hand) and it came out wonderfully. The sugar syrup was too sweet for me, but the harisseh was tasty even without it. I will definitely be making this again!

Thia
3

Thia

9/18/2011

I made these cookies for a Moroccan-themed dinner at a friend's house so I could use the rose water I brought back from a trip to Morocco. In the text of the recipe, note that you should mix 1/2 C sugar to the flour mixture, not 2 cups. I omitted pouring the syrup over the cookies since I wanted them crispier and not so sweet. I used a 12x8 teflon baking pan so they would be thinner & crispier. Also, I didn't blanch the almonds since I was short on time and they turned out fine. I served these cookies with peeled, sliced oranges (cut in 1/2" rings) sprinkled with cinnamon. The rose water was subtle and added a unique flavor.

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