Name: Semolina Cake (Hariseh)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Makes 20 to 25 pieces
Ingredients: 3 cups medium semolina flour; 4 1/2 tbsp ghee; 1 cup granulated sugar; 1/2 cup plain 2% yogurt; 1 cup whole milk; 1 tbsp baking powder; 1/2 tsp baking soda; 25 blanched almonds; 2 cups sugar; 1 1/2 cup water; 1 tbsp lemon juice

Instructions

Grease an 11-inch round cake pan and set aside.
In a large bowl, using your hands, combine the semolina flour and ghee until the semolina flour is well coated and resembles wet sand, about 5 minutes.
Add the sugar, milk, yogurt, baking powder, and baking soda, and stir until well combined.
Without packing it down, spread the dough evenly over the base of the prepared pan, smoothing the top with wet fingers.
Using a sharp knife, cut the dough into 2-inch diamond shapes. Gently press 1 almond into the centre of each diamond. Let rest for an hour.
Preheat the oven to 350°F. Bake the cake for about 30 minutes, until the top is light golden brown.
Remove the pan from the oven and immediately ladle the room temperature syrup evenly over the cake (it will slowly absorb the syrup).
Cover and let rest for at least an hour before serving. Will keep in airtight container in the fridge for up to 3 weeks or the freezer for up to 4 months.

Semolina Cake (Hariseh)

Semolina Cake (Hariseh)

Ingredients

Instructions

Knafeh