Lebanese Harissa (Semolina Cake)

Harissa, a traditional Lebanese dessert, is a sweet semolina cake that has been a beloved treat across the Levant for generations. Known for its dense yet moist texture and subtly sweet flavour.

Harissa is often enjoyed with a cup of coffee or tea, making it a staple in Lebanese households and a popular offering during festive occasions. This dessert embodies the warmth and hospitality that Lebanese culture is renowned for.

What Is Harissa?

Harissa, also known as “Basbousa” in some regions, is a semolina-based cake that is soaked in sugar syrup after baking. It is a simple yet decadent dessert, typically cut into diamond or square shapes, and often garnished with a single almond or nut placed on top of each piece.

Harissa is one of those desserts that strikes a perfect balance between sweetness and texture, making it both satisfying and addictive.

Ingredients and Taste

The primary ingredient in Harissa is semolina, a coarse wheat flour that gives the cake its signature grainy texture. Other key ingredients include yogurt, sugar, butter, and baking powder, which together create a batter that is rich and creamy.

Once the cake is baked, it is drenched in a fragrant sugar syrup that is often infused with rose water or orange blossom water, adding a subtle floral note to each bite.

The taste of Harissa is rich and buttery, with a delightful sweetness that is enhanced by the syrup. The semolina provides a slightly nutty flavour and a hearty texture that contrasts beautifully with the syrup’s smoothness.

The addition of rose or orange blossom water lends a delicate aromatic quality that elevates the dessert from simply sweet to something truly special.

A Taste of History

Harissa has deep roots in the culinary traditions of the Middle East and North Africa, with variations of the dish found in countries across the region. In Lebanon, Harissa is a cherished dessert that is often associated with celebrations, religious holidays, and family gatherings.

Its origins can be traced back to ancient times when semolina was a staple ingredient in many desserts due to its availability and versatility.

The use of sugar syrup in Middle Eastern desserts is believed to have been influenced by the Arab conquests, which brought new culinary techniques and ingredients to the region.

Over time, Harissa evolved into the dessert we know today, with each family adding its own twist, whether through the choice of flavourings in the syrup or the type of nuts used for garnish.