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A collage of two images of best Egyptian desserts.
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5 from 7 votes

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
Author: Amira

Ingredients

  • 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

Instructions

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.

Notes

  • 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.

Nutrition

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