🇪🇬 Egypt · Dessert
Harissa (Egyptian Semolina Cake)
By eatmundo · August 4, 2026
🇪🇬 EGA dense, moist semolina cake soaked in a rich honey syrup and studded with almonds. It is a staple of Egyptian patisseries, known for its granular texture and deep sweetness.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat the oven to 190°C and grease a square baking pan with butter.
- 2
In a large bowl, mix semolina, sugar, and baking powder.
- 3
Melt the butter and stir it into the dry mixture until it resembles coarse crumbs.
- 4
Add the yogurt and fold until just combined—do not overmix, or it will become tough.
- 5
Press the batter evenly into the pan and score into diamond shapes with a knife.
- 6
Press an almond into the center of each diamond shape.
- 7
Bake for 30 minutes until deep golden brown on top.
- 8
Immediately pour the warm honey over the hot cake to allow it to absorb fully.
Frequently Asked Questions
How do I ensure the cake stays moist?+
The secret is ensuring the syrup is poured while both the cake and syrup are warm.
Can I replace yogurt with milk?+
Yogurt provides a necessary tang and moisture; milk will result in a drier, less authentic cake.
Why is the texture crumbly?+
Semolina, unlike wheat flour, does not contain gluten, which gives this cake its distinct sandy, crumbly texture.
Should the syrup be hot?+
Yes, using warm syrup on a hot cake ensures perfect absorption throughout the semolina layers.
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