HARISSA, HARISA, HARESA ARABIC SEMOLINA CAKE
I was looking for a varition of our families Harissa recipe but was suprised that Zarr did'nt have anything close to what we love to make every Ramadan and special occasion. Us Palestinians love sweets. So here it is and enjoy!
Provided by Faten
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 606.9, Fat 15.8, SaturatedFat 8, Cholesterol 33.2, Sodium 272.2, Carbohydrate 111.8, Fiber 2.2, Sugar 80.3, Protein 7.4
MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Provided by Marcy Goldman
Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
- Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
- Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
- Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
ARABIC HONEY CAKE
Posted for ZWT6 - NA*ME Region - Found on a website dedicated to middle eastern recipes - mainly Kuwait. Sounds delicious for sure!
Provided by HokiesMom
Categories Dessert
Time 40m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F Spray an 10" round baking pan with non stick spray.
- Beat the eggs, sugar and vanilla together until it whitens. Add the melted butter and mix well.
- Sift the flour and baking powder together and add to egg mixture and mix gently.
- Pour into the prepared pan and bake 10-12 minutes.
- While cake is baking prepare the topping by melting the additional 1/2 c butter over medium heat and then adding the rest of the ingredients. Bring to boil, stirring constantly.
- When the first 12 minutes of baking time ends, remove cake from oven and gently pour the topping mixture over the cake.
- Return the cake to the oven and bake another 15-20 minutes until completely baked.
- Pour the topping gently on the cake and return it to the oven for another 15-20 minute.
JEWISH HONEY CAKE
Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions.
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 1 Ten inch tube pan, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
- Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
- Mix on low speed until well blended.
- In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
- Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
- Fold in the slivered almonds.
- Pour the batter into the tube pan.
- Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts : Calories 387.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 52.9, Sodium 304.5, Carbohydrate 70.5, Fiber 1.7, Sugar 41.3, Protein 6.4
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
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
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