Palestinian Harissa Delight: Semolina Cake with Citrus Syrup
This delightful Palestinian Harissa cake, a cherished family recipe, has a unique take on the traditional semolina dessert typically enjoyed during Ramadan and special occasions. Rich and aromatic, this cake combines semolina with buttery goodness and yogurt to create a soft, moist texture. Topped with a tangy citrus syrup and garnished with either blanched almonds or ground pistachio, this sweet treat not only tantalizes your taste buds but also embodies the warmth and hospitality of Palestinian culture. Enjoy this luscious semolina cake with friends and family, and make it a part of your own special celebrations!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
semolina
3 cups (none)
unsweetened butter
3/4 cup (melted)
sugar
3/4 cup (none)
baking soda
1 1/2 teaspoons (none)
plain yogurt
1 cup (none)
whole blanched almonds
1/2 cup (for garnish)
ground pistachio nut
1/2 cup (for garnish)
sugar (for syrup)
4 cups (none)
water
3 cups (none)
lemon juice
1/2 small (or equivalent citric acid)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, combine the semolina, melted butter, and sugar. Use your hands to thoroughly mix the ingredients until they are uniformly combined.
3
In a separate bowl, mix the yogurt and baking soda. Allow it to rest for a few minutes until it doubles in size.
4
Carefully combine the yogurt mixture with the semolina blend, using your hands to ensure everything is evenly integrated.
5
Press the mixture into a small jellyroll pan or a 9x13 Pyrex baking dish, ensuring it's no more than 1 inch thick. If it is, use a larger pan or bake the excess in a separate dish.
6
Using a butter knife, cut a diamond or square pattern into the cake to make it easier to serve later. If using whole almonds, place one onto each square piece.
7
Bake the cake for about 30 to 45 minutes, or until its top is a beautiful bronze brown color.
8
While the cake is baking, prepare the syrup by combining the sugar, water, and lemon juice (or citric acid) in a saucepan and bringing it to a boil over high heat. If using citric acid, only use the tip of a teaspoon.
9
Once boiling, reduce the heat to medium and let the syrup simmer for 45 minutes to an hour, until it thickens and coats the back of a metal spoon.
10
After baking, immediately pour the cold syrup over the hot cake, allowing it to soak in for maximum flavor.
11
If using ground pistachios for garnish, sprinkle a small amount on top of each square before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Palestinian Harissa?
Palestinian Harissa is a traditional semolina cake that is rich, aromatic, and typically enjoyed during Ramadan and other special occasions.
What are the primary ingredients in the Harissa cake batter?
The batter consists of 3 cups of semolina, 3/4 cup of melted unsweetened butter, 3/4 cup of sugar, 1 1/2 teaspoons of baking soda, and 1 cup of plain yogurt.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
What type of baking dish is recommended for this recipe?
You should use a small jellyroll pan or a 9x13 Pyrex baking dish.
How thick should the semolina mixture be when pressed into the pan?
The mixture should be no more than 1 inch thick. If it exceeds this, use a larger pan or bake the excess separately.
Why do I need to mix the yogurt and baking soda separately?
Mixing the yogurt and baking soda separately and allowing it to rest for a few minutes allows the mixture to double in size before being integrated into the batter.
How should I mix the semolina and melted butter?
Use your hands to thoroughly mix the semolina, melted butter, and sugar until they are uniformly combined.
Should I cut the cake before or after baking?
You should use a butter knife to cut a diamond or square pattern into the cake before it goes into the oven to make serving easier later.
How long does the Harissa cake need to bake?
The cake typically bakes for about 30 to 45 minutes.
What visual cue indicates the cake is done baking?
The cake is ready when the top has turned a beautiful bronze brown color.
What ingredients are needed for the citrus syrup?
The syrup requires 4 cups of sugar, 3 cups of water, and either 1/2 a small lemon's juice or a tip of a teaspoon of citric acid.
How long should the syrup simmer?
Once it reaches a boil, reduce the heat and let it simmer for 45 minutes to an hour.
How can I tell if the syrup has thickened sufficiently?
The syrup is ready when it is thick enough to coat the back of a metal spoon.
Should the syrup be hot or cold when added to the cake?
You should pour cold syrup over the hot cake immediately after it is removed from the oven.
What garnishes can be used for Palestinian Harissa?
The cake is traditionally garnished with either whole blanched almonds or ground pistachio nuts.
When should I add the whole blanched almonds?
If using whole almonds, place one onto each square or diamond piece before baking.
When should the ground pistachios be added?
If using ground pistachios, sprinkle a small amount on top of each square just before serving.
What is the texture of this semolina cake?
The combination of semolina, butter, and yogurt creates a soft and moist texture.
Can I use citric acid instead of lemon juice for the syrup?
Yes, you can use the tip of a teaspoon of citric acid as an equivalent to lemon juice.
Is this recipe suitable for large celebrations?
Yes, it is a cherished recipe meant to be shared with friends and family during special celebrations.
How many ingredients are in this recipe?
The recipe calls for a total of 10 ingredients.
Does this cake use eggs?
No, this specific Palestinian Harissa recipe does not contain eggs.
Is the syrup intended to be tangy?
Yes, the citrus syrup provides a tangy contrast to the sweet semolina cake.
What culture does this recipe represent?
This recipe represents Palestinian culture and its traditions of hospitality.
What is the first step in preparing the syrup?
The first step is to combine the sugar, water, and lemon juice in a saucepan and bring it to a boil over high heat.
How should I incorporate the yogurt mixture into the semolina?
Carefully combine the yogurt mixture with the semolina blend using your hands to ensure even integration.
What is the purpose of the syrup soak?
Immediately pouring the syrup over the hot cake allows it to soak in for maximum flavor and moisture.
Can I use salted butter?
The recipe specifically calls for unsweetened butter for the best results.
How much water is used in the syrup?
The syrup uses 3 cups of water.
Is this cake traditionally served warm?
While the syrup is added while the cake is hot, it is often enjoyed after it has had time to soak and cool slightly.