Semolina cake

This is Auntie Kinana’s recipe and that’s what makes it extra special. 💛

This dessert is often one of the very first sweets we’re taught to make, long before we ever try baking a cake. It’s simple, comforting, and so rewarding... the kind of recipe that makes you feel proud the first time you pull it from the oven.

Depending on where you are, it has different names. In Syria, Palestine, and Jordan it’s called Hareesa, in Lebanon it’s known as Namoura, and in Egypt they call it Basbousa. Different names, same beautiful idea.

At its heart, it’s a soft semolina cake soaked in sweet syrup, usually topped with almonds and coconut for that classic finish. Growing up in Damascus, this was one of those nostalgic treats that always appeared when family or friends came over and now, thanks to Auntie Kinana, it’s part of our kitchen too.

It’s easy to make, impossible not to love, and always brings people together. I hope one day when you bake it, you’ll think of our family, our traditions, and of course, Auntie Kinana who passed it down to us. 

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.