2 tbsp Tahini
4 cups of smeed (semolina)
1 ¼ cups butter ghee or plain butter
1 cup of sugar
¼ tsp. baking powder and baking soda
1 ¼ cups yogurt
1 ½ cups of coconut
3 cups Attar (sugar Syrup/see below to make)
¼ cup blanched almonds
Dash of salt
Mix the baking soda and baking powder into the yogurt and set aside. Then grease the pan with the tahini. Net mix the remaining ingredients together, when the yogurt has rised slightly then add t to the mixture, add in 1 ½ cups of dried coconut. Place the Hrissa mixture into the pan and smooth out then cut into diamonds and decorate with blanched almonds. Bake at 400 degrees for about 30 minutes or until golden brown. When the Hrissa comes out of the oven let it cool for 10 minutes and then pour Attar over it to the desired sweetness.
1 part water to 2 parts sugar. Place in a pan and heat until sugar dissolves, add some lemon juice and ma ward and ma zahir.