Middle Eastern Harisseh or Nammurah with Variations
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Ingredients
| Harisseh with Almonds | 2 tbsp. | Tahineh (to grease pan) | 4 cups | smeed (Farina) | 1-1/4 cup | Clarified butter | 1 cup | sugar | 1/2 tsp. | baking soda | 1 tsp. | baking powder | 1-1/4 cup | yogurt (Laban) | 3 cups | Attar (syrup) recipe below | 1/2 cup | blanched almonds | dash | of salt |
Attar
2 cups | sugar | 1 cup | water | 1 tbsp. | lemon juice | 1 tsp. | orange blossom water (Mazaher) (optional) |
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Instructions
FOR THE HARISSEH: Mix smeed (Farina), sugar, and butter.
Stir baking soda, baking powder in yogurt. Add to smeed (Farina) mixture. Blend together.
Grease 17 x 12 inch pan with Tahineh.
Pour mixture into pan and smooth the top with 2 tbsp. of yogurt. Cut into diamonds shapes. Place a blanched almond on each piece.
Bake in a 400 degree preheated oven for 30 minutes, or until brown. Let stand for 10 minutes. Pour Thin Attar over the surface.
FOR THE ATTAR: Mix sugar and water and bring to boil. Add lemon juice and boil for 7 more minutes. When cool, add orange blossom water (optional). Makes 2 cups Attar.
THIN ATTAR: Follow the above recipe, using 1 1/2 cups of water instead. Makes 2 1/2 cups Attar.
HARISSEH WITH CHEESE FILLING:
2 lbs. sweet cheese (Syrian or Ricotta)
1/2 cup sugar
1 Tbsp. orange blossom water (Mazaher)
1/2 cup dried milk (when using ricotta cheese)
Blend all ingredients together. Divide Harisseh, placing 2/4 in bottom of pan. Spread cheese mixture evenly. Cover with the rest of the batter. Follow the basic recipe procedure.
HARESSEH WITH COCONUTS:
Add 1 cup of coconut to the basic Harisseh recipe, then follow the same procedure.
Sahtein Middle Eat Cookbook
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