By eatmundo · August 4, 2026
🇪🇬AI-generated imageSame ingredients, elsewhere in the world
19 matchesDishes from other countries' kitchens, made from the same core ingredients as Harissa (Egyptian Semolina Cake). The percentage is the share of ingredients the two recipes have in common.
NamouraIn Lebanon · same ingredients86%
BasbousaIn Lebanon · same ingredients80%
Harsha (Sweet Semolina Pan-cake)In Morocco · same ingredients62%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Harissa from another cuisine is Namoura (Lebanon): the two share 86% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Preheat the oven to 190°C and grease a 25 cm square baking pan with a little of the butter.
- 2
In a large bowl, mix the semolina, 150 g of the sugar and the baking powder.
- 3
Melt the remaining 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. Meanwhile, make the syrup: in a saucepan, bring the remaining 250 g sugar, the honey and 300 ml water to a boil, stirring until the sugar dissolves, then simmer for 5 minutes and keep warm.
- 8
As soon as the cake comes out of the oven, slowly pour the warm honey syrup over the hot cake. Let it stand for at least 30 minutes so the syrup absorbs fully before cutting along the scored lines.
Frequently Asked Questions
What is Harissa?
Harissa is an Egyptian semolina cake made with yogurt, sugar, and butter, and typically topped with almonds and honey syrup. It is a sweet dessert commonly served during celebrations and special gatherings.
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 is a coarse wheat product and contains gluten, so this cake is not gluten-free. Its distinct sandy, crumbly texture comes from the coarse semolina grains being coated in butter before the yogurt is added, and from not overmixing.
Should the syrup be hot?
Yes, using warm syrup on a hot cake ensures perfect absorption throughout the semolina layers.
🇪🇬AI-generated image
