Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
50 mins
total:
1 hr 40 mins
Servings:
15
Yield:
15 pieces
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

265 calories; protein 2.6g; carbohydrates 42.8g; fat 9.9g; cholesterol 1.1mg; sodium 53.1mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
09/16/2008
This is the recipe I grew up on... My mother used to do it all the time and i was searching for the recipe... Thanks By the way I have used dark brown sugar instead of white... Tastes better Read More
(11)

Most helpful critical review

Rating: 1 stars
04/22/2009
Not very tasty but also not sure what it should taste like. I followed the exact recipe but it came out crumbly and just the flavor of Rose. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/16/2008
This is the recipe I grew up on... My mother used to do it all the time and i was searching for the recipe... Thanks By the way I have used dark brown sugar instead of white... Tastes better Read More
(11)
Rating: 5 stars
02/19/2009
Thank you so much for posting this recipe! We've been trying to make Harisseh at home for a while but it kept coming out hard and we weren't sure how to fix it. I tried this recipe and followed the instructions (didn't use almonds in the dough as we didn't have any chopped ones on hand) and it came out wonderfully. The sugar syrup was too sweet for me but the harisseh was tasty even without it. I will definitely be making this again! Read More
(6)
Rating: 4 stars
09/18/2011
I made these cookies for a Moroccan-themed dinner at a friend's house so I could use the rose water I brought back from a trip to Morocco. In the text of the recipe note that you should mix 1/2 C sugar to the flour mixture not 2 cups. I omitted pouring the syrup over the cookies since I wanted them crispier and not so sweet. I used a 12x8 teflon baking pan so they would be thinner & crispier. Also I didn't blanch the almonds since I was short on time and they turned out fine. I served these cookies with peeled sliced oranges (cut in 1/2" rings) sprinkled with cinnamon. The rose water was subtle and added a unique flavor. Read More
(4)
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Rating: 1 stars
04/22/2009
Not very tasty but also not sure what it should taste like. I followed the exact recipe but it came out crumbly and just the flavor of Rose. Read More
(1)