Friday, August 13, 2010

Hrisseh هريسة

OK so this is one of my most favorite arabic desserts, its soft yet dense and it sweet but not overly full of fat like most Arabi dessert. The original recipe is from Ziyad but i like to change a couple of things. Here are the step by step directions:

The first step is to add the baking soda and baking powder to the yogurt and let it sit.

In a mixing bowl mix the smeed (fine semoline), butter (i used semneh for the first time but definitely recommend using butter not semneh) , sugar and salt.
The yogurt should look like this, it should rise
Add the yogurt and mix everything up
Then add the coconut, this is optional but i think it adds a nice texture and plus....let just cut to the chase I LOVE COCONUT

The mixture should be soft and should stick together, if it is too dry add some yogurt
Grease the pan with Tahini (ive used just pam oil spray before and it is the same thing)
Smooth out the hrisseh mix
Cut the Hrisseh in straight lines first
Then starting at the begining of a straight line, cut diagnally
When your done, add blanched almonds (blanching just means stick the almonds that still have their skins on in boiling water and then directly into cold water and the skins should just come off, i had to blanch for the first time here its really easy)
The Hrisseh should be golden brown when it comes out, pour the syrup over and let it soak in

To Make a Basic Syrup:
Add 1 part water to 2 parts sugar (here i used 1 cup of sugar to 1/2 cup of water)
When the Sugar has dissolved add a capful of both rose water and orange blossom water and a squirt of lemon juice.

Once the syrup is clear its done, turn it off. You need to be careful to stir as little as possible when it is boiling because crystals will form, and don't let it boil too long or it will become very very thick

Written Recipe:

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.

Attar Recipe:

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.


  1. this is my favorite araby dessert of all time! great job ! now i wish i had time to make this...

  2. Your harisseh looks very nice...mine never looks this good. :(

  3. Thank you, Maysa!
    I will do it today for first day of Ramadan.
    Ramadan Mubarak!
    By the way, do you have the recipe for cold lentil dish. I can't remember the name, it is a damasquino dish.