Haresch A Traditional Middle Eastern Coconut Cake Recipes

MIDDLE EASTERN COCONUT CAKE (HARISSAH)

If you love coconut macaroons, you will love this dish. This recipe is incredibly easy.This recipe yields a very moist cake that is traditional in the Jordanian/ Palestinian region.This recipe is different than the traditional harissa (also known as basbousa) which is made has semolina or cream of wheat as the main ingredient. I love coconut macaroons which this reminds me of, but in a cake like form.This is always a hit when i have company.If you cannot find unsweetened coconut, use regular sweetened and reduce sugar and use about 1 1/2-1 3/4 cup for the batter.

Provided by chef FIFI

Categories Dessert

Time 40m

Yield 1 9x13 pan, 12 serving(s)

Number Of Ingredients 12

Middle Eastern Coconut Cake (Harissah) image

Steps:

First make syrup by boiling water and sugar for about 5 to 10 minutes depending on how heavy you may want it but it shouldn't be any thicker than pancake syrup in consistency.
*You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so that's why my recipe doesn't call for it under the ingredients).
When done with that process set syrup aside to cool.
Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
Then add flour and baking powder to mixture and blend well.
Lastly you want to STIR coconut into batter.
Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
Bake for about 30 minutes at 350°F or more until a light/medium golden brown.
When cake is done and still hot pour syrup all over cake in pan.
You don't have to use all the syrup but at least 3/4 should be used on the cake.
Let cool, then cut in slanted squares.
Then remove each piece onto a tray.
You can garnish with a little shredded coconut on top for presentation.

Nutrition Facts : Calories 1211.5, Fat 88.9, SaturatedFat 49.5, Cholesterol 97.3, Sodium 262.3, Carbohydrate 102.7, Fiber 12.9, Sugar 72.3, Protein 11.5

Ingredients

2 cups sugar
6 eggs
2 cups corn oil
1 1/2 cups milk
2 tablespoons baking powder
1 dash vanilla
1 teaspoon lemon juice
2 cups flour
4 cups of shredded unsweetened coconut (usually found in middle eastern stores)
2 cups water
2 cups sugar
1 dash vanilla

PROVENçAL HAROSETH FOR PASSOVER

This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe - and then laboriously peeled them by hand - but now you can buy cooked, pre-peeled chestnuts any time.

Provided by Joan Nathan

Categories condiments

Time 15m

Yield About 5 cups

Number Of Ingredients 12

Provençal Haroseth for Passover image

Steps:

Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
Store, covered, in the refrigerator for up to 2 weeks.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 27 grams, TransFat 0 grams

Ingredients

1 cup blanched or roasted unsalted almonds
1 cup raisins
1 cup dried apricots
1 cup dried figs
1/2 cup walnut halves
1 tart apple, peeled, cored and chopped into 1-inch pieces
1 cup peeled roasted chestnuts (available vacuum-packed or canned)
1/2 cup pine nuts, toasted if desired
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons red wine vinegar
4 to 6 tablespoons sweet wine, kosher for Passover

More about "haresch a traditional middle eastern coconut cake recipes"

BASBOUSA RECIPE (SEMOLINA CAKE) | THE MEDITERRANEAN …

Web Apr 3, 2015 Preheat the oven to 350 degrees F. Place the butter in a small bowl and melt in the microwave. Set aside. In a large mixing bowl, …
From themediterraneandish.com
5/5 (21)
Total Time 1 hr
Category Dessert
Calories 625 per serving

In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.

Haresch A Traditional Middle Eastern Coconut Cake Recipes

MIDDLE EASTERN COCONUT CAKE (HARISSAH)

PROVENçAL HAROSETH FOR PASSOVER

More about "haresch a traditional middle eastern coconut cake recipes"

BASBOUSA RECIPE (SEMOLINA CAKE) | THE MEDITERRANEAN …

COCONUT HAREESA CAKE – I LOVE ARABIC FOOD

20 BEST MIDDLE EASTERN DESSERTS - INSANELY GOOD

CLASSIC COCONUT CAKE RECIPE - SOUTHERN LIVING

BASBOUSA RECIPE AKA HARISSA (MIDDLE EASTERN COCONUT …

COCONUT HAREESA CAKE-EASY MIDDLE EASTERN DESSERT …

HAREESEH OR HAREESA (SEMOLINA COCONUT DESSERT) – CHEF …

FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION

HARE RECIPES - GREAT BRITISH CHEFS

MOCHI DONUTS RECIPE - THE SPRUCE EATS

COCONUT CAKE RECIPES | BBC GOOD FOOD

MAKE THIS COCONUT CAKE FOR EASTER DINNER - SOUTHERN LIVING

BEST HARISSA RECIPE / MIDDLE EASTERN DESSERT - YOUTUBE

10 BEST MIDDLE EASTERN CAKE RECIPES | YUMMLY

THE BEST HAREESEH: SEMOLINA COCONUT SYRUP CAKE RECIPE

COCONUT AND CARDAMOM CAKE RECIPE | BON APPéTIT

HARESCH A TRADITIONAL MIDDLE EASTERN COCONUT CAKE | RECIPE

HARESCH A TRADITIONAL MIDDLE EASTERN COCONUT CAKE FOOD

MIDDLE EASTERN COCONUT CAKE (HARISSAH) RECIPE

MIDDLE EASTERN COCONUT CAKE (HARISSAH) RECIPE

You'll also love

Related Search