Middle Eastern Coconut Cake Harissah Recipes

MIDDLE EASTERN COCONUT CAKE (HARISSAH)

Middle Eastern Coconut Cake (Harissah) image

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

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

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

HARISSEH (MIDDLE EASTERN SWEETS)

Harisseh (Middle Eastern Sweets) image

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!

Provided by LadyS

Categories Desserts

Time 1h40m

Yield 15

Number Of Ingredients 12

Ingredients

1 cup semolina flour
1 ½ teaspoons baking powder
½ cup white sugar
½ cup chopped almonds
½ cup whole-milk plain yogurt
½ cup vegetable oil
1 tablespoon rose water
15 blanched almond halves for garnish
1 cup water
2 cups white sugar
1 teaspoon rose water
1 teaspoon lemon juice

Steps:

Stir together semolina, baking powder, 1/2 cup 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.
Preheat oven to 350 degrees F (175 degrees C). Press the dough into a 10-inch square baking dish, and smooth the top. Score the top of the dough to create 15 1-inch squares, then top each square with an almond half.
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.
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.
To serve, cut the warm harisseh into 15 squares, and place onto a large serving platter; pour the rose water syrup over, making sure all of the pieces are moist.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 42.8 g, Cholesterol 1.1 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 53.1 mg, Sugar 34.1 g

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