Semolina Cake (Harissa) Recipe

Posted on
 Make sure you have all your ingredients measured beforehand Semolina Cake (Harissa) Recipe


3 cups semolina (or Cream of Wheat)
¾ cup desiccated (unsweetened, shredded) coconut, optional
¾ cup unsalted butter, melted and cooled
¾ cup sugar
1 ½ tsp. baking soda
1 cup plain yogurt
Whole blanched almonds or pistachios, to garnish


1 cup sugar
1 cup water
½ small lemon, juiced, or ½ tsp. orange or rose flower water


Preheat panggangan to 400 degrees.

Make sure you have all your ingredients measured beforehand. It’s hard to pull things out and measure with a messy hand.

Next make the sugar syrup. Bring the sugar and water to a boil on high heat. Then lower the heat and continue to simmer for five minutes, remove from heat and add your choice of flavoring.

Grease the pan with a light film of butter. With my bowl of melted butter sitting there at the ready it was efficient to just dip my fingers into it and grease the pan that way.

Mix the semolina, coconut (optional, but I used it and found it gave a very subtle taste), sugar and butter in a large bowl. Here’s the fun part: you get to use your hands to do this! You can make a well in the middle and pour the butter into the well. Then just start by tipping the semolina in from the edges of the bowl, eventually using your hands to incorporate everything. That way you won’t get super greasy hands. The mixture feels crumbly and quite pleasant in your hands.

In a separate bowl stir the yogurt and baking soda together, wait a few minutes until the yogurt doubles in size. When the yogurt has doubled (or almost) pour it on top of the semolina mix, and again, feel free to use your hands to mix.

Gently pat the batter down on a small jellyroll pan or a 9 x 13 baking dish. I used a small jellyroll (1/2 sheet pan) and it worked out perfectly. The cake mix should not be more than 1” thick. If it is, bake the cake in a bigger pan or take out the extra and bake it in a separate pan.

Now, using a butter knife, cut a diamond or square pattern in the cake. I cut mine into squares, 3 rows by 6 will give you 18 squares, or 4 rows by 6 for 24 squares. I know that diamonds are more traditional, but then you have all those odd corner pieces that don’t really add up to much. Press your choice of nut in each piece.

Bake for 30-35 minutes until it is a bronze color. Make sure to check after 30 minutes, mine was done at that point. Remove from the oven, and while it is still hot pour the syrup all over the cake. Although it is recommended to let the syrup cool and then drizzle over the cake I poured hot syrup over the hot cake and it may have been absorbed even better than cold syrup would have. Do use all the syrup – I found that the cake soaked it up immediately – and make sure to cover all the edges and corners adequately.

To serve you will have to re-cut along the lines again. This can easily be made one day ahead of time and stored in an airtight tin.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *