Harrissee Arab Sweet Cake Recipes

Steps:

• Preheat oven to 350°.
• Mix semolina flour, sugar, yogurt, baking powder and butter.
• Pour into greased 9-inch round cake pan.
• Arrange sliced almonds on top.
• Bake in oven at 350° for 45 minutes. Top should be slightly brown.
• For Syrup: In small saucepan, combine sugar, water and lemon juice. Boil for 10 minutes. Let cool. Pour cold syrup over hot cake.

Steps:

• Soak wheat overnight in plenty of water.
• In a large pot, place pre-soaked & drained wheat, add 1 & 3/4 litre of water & boil until the wheat is beginning to fluff up & soften - skim off any foam or skummy bits on the surface!
• Soak the lamb / chicken in plenty of lightly salted water whilst the wheat is cooking.
• When the wheat is fluffy, rinse & drain the meat.
• In a large, heavy bottomed pot (or special harees pot), place the wheat & the meat with a little salt & pepper and enough water to come about 5cm above the wheat & meat. Cover with a tight fitting lid - you can place a damp cloth or aluminium foil over the pot & then place the lid over that of the lid is not a tight fit.
• Bring to a boil, reduce heat & cook on a very low heat for 3 1/2 hours, stirring occasionally & skim-off froth or fat on the surface.
• Once the wheat is very soft & has lost it's shape & most of the water has been absorbed, remove from heat & allow to cool a little, then remove any bones & grissle. (If all the water has been absobed add about 3/4 cup - 1 cup of boiling water - if there is too much water but the wheat is cooked, ladle out the excess water.)
• Shred the lamb or chicken if any larger pieces remain - there shouldn't really be any as almost all of it will have 'melted' into the wheat.
• Now begin whipping the wheat & meat until it forms a homogenous, slightly elastic, pastelike consistency - add a little salted boiling water to thin it down if required. Use a large wooden spoon, or pound it with a wooden rolling pin to get the desired consistency. You could also pulse it in a food processor or use an immersion blender but if you are lucky enough, you might have a medhrab which is specially for harees.
• Check the seasoning & re-season if desired. Transfer to a warmed serving pot, cover & keep warm.
• Place the ghee in a pan & season to taste with salt & pepper (& any of the spices listed below). Gently warm the ghee & mix well.
• Pour the seasoned ghee over the harees & serve immediately.
• N.B : You can serve the harees with 1/2 tsp ground cinnamon & 2 tsp roasted ground cumin seeds, or 3-4 whole bruised cardamom pods added to the ghee (remove the podes before serving!). You can also serve harees with plenty of sugar & cinnamon.

Steps:

• Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
• Mix the yogurt and the baking soda in a separate bowl.
• Wait a few minutes until the yogurt doubles in size.
• When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
• Use your hands again to mix.
• After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
• (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separte pan.).
• Cut a diamond or square design in the cake witha butter knife.
• If using almond place one in each piece.
• Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
• Pour cold syrup on top while its hot so it can absorb all through.
• If using ground pistashios sprinkle a little on top of each square.
• FOR THE SYRUP:.
• Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
• Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.