Best Easy Egyptian Desserts
These are the best traditional and easy Egyptian desserts for parties or special occasions. This recipes for Harissa has a special place in my heart and I am sure you will love it.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Egyptian
Diet: Halal
Servings: 24 servings
Calories: 286kcal
- 1 cup sugar
- 1 cup hot milk
- 500 g semolina 1 cup=150g
- 2 Tablespoons all purpose flour
- 1 cup unsweetened coconut
- 1 teaspoon baking powder
- 1 cup ghee/butter
- 2 Tablespoons honey
Stuffing:
- ½ cup semolina
- ½ cup coconut flakes
- ½ cup raisins
- 1 cup hazelnut or any nut you like
- 4 Tablespoons honey
- Sugar syrup:
- 2 cups sugar
- 2 cups water
- 2 Tablespoons honey
Optional:
- Crushed hazelnut for garnishing
Make the filling:
In a skillet over low heat roast semolina, coconut flakes, and nuts until lightly golden.
Remove from heat then add raisins and mix everything well with honey. Set aside.
Assemble the cake:
Preheat your oven to 350F
Brush a10in round aluminum pan with butter then spread half the mixture over the bottom and sides of the pan.
Add the filling and level.
Wet your hands with some water and cover the top with the remaining harissa batter.
Garnish with hazelnuts if you want to.
Bake in the oven until top is golden.
Make the syrup:
In a sauce pan add sugar, water and honey.
Stir for 10 seconds then turn heat on and bring to a boil.
Reduce heat and simmer for 5 minutes then remove from heat and set aside.
When the harissa is done pour the syrup over and let it rest and cool down before cutting and serving.
- Be extremely cautious when caramelizing the sugar.
- I advice you to use light colored pan, a spatula with long handle and stay close by and attentive to your pan.
- Keep a large pan of iced water nearby just in case anything got out of control and the caramel splattered.
- It is very helpful to use a large pan to minimize splattering as well.
- Do not overtax the harissa batter as this will cause the end product to be hard and not soft.
- Unlike basbousa, harissa needs to be hot while the syrup is warm and not boiling hot.
Calories: 286kcal | Carbohydrates: 39g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 117mg | Potassium: 118mg | Fiber: 2g | Sugar: 32g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg