Semolina Cake

This dessert is often the very first sweet we’re taught to make in school cookery class, long before we even attempt cake. It’s simple, comforting, and instantly rewarding. Depending on where you are, it goes by different names: in Syria, Palestine, and Jordan it’s called Hareesa, in Lebanon it's called Namoura while in Egypt it’s known as Basbousa.

At its heart, it’s a semolina cake soaked in sugar syrup, usually topped with almonds and coconut for that signature look. Growing up, this was one of the most nostalgic treats my mom would prepare whenever friends and family gathered. It’s wonderfully easy to make, irresistibly tasty, and always guaranteed to please everyone.

Ingredients

• 1 cup yogurt

• 1 cup sugar

• 1 ½ tsp baking powder

• ½ tsp baking soda

• 3 cups semolina (coarse)

• ½ cup melted butter (1 stick)

• 1 cup fine coconut flakes

• ¾ cup milk

• 2 tbsp tahini (for greasing pan)

• Flaked almond and desiccated coconut for garnish

For the sugar syrup:

• 1 cup sugar

• ¾ cup water

• Squeeze of lemon

Instructions

1. Preheat oven to 375°F (190°C). Brush a 9×13 baking dish with tahini to coat the bottom and sides.

2. Make the yogurt mix: In a bowl, whisk together yogurt, sugar, baking powder, and baking soda. Set aside for a minmium of 20 minutes, it will bubble slightly.

3. Make the semolina mix: In another large bowl, stir semolina and melted butter until combined. Mix in the coconut.

4. Combine: Pour the yogurt mixture into the semolina mixture. Add the milk and stir until you have a thick batter.

5. Spread & cut: Transfer batter into the greased pan and spread evenly. Tap the pan gently on the counter to remove air bubbles. Cut into squares or diamonds. Garnish with flaked almond and desiccated coconut.

6. Bake: Bake on the bottom rack for 25–30 minutes, until edges are golden. Then move to the top rack for another 5–10 minutes until evenly browned.

7. Make the syrup: While the cake bakes, simmer sugar and water in a pot for about 8 minutes until slightly thickened. Add a squeeze of lemon and set aside.

8. Soak the cake: Once baked, cut along the pre-marked lines again, then pour the warm syrup evenly over the hot cake.

9. Cool completely: Let the cake sit for at least 1 hour so it can fully soak up the syrup and hold together. The flavor actually gets even better the next day!

10. Enjoy with tea or coffee!

💬 Tried making this Hareesa? I’d love to hear how it turned out! Share your experience below, especially if you added your own twist like extra coconut or different toppings like pistachios.