🇱🇧 Lebanon · Dessert
Harissa
By eatmundo · July 12, 2026
A classic Levantine semolina cake soaked in aromatic sugar syrup, perfectly textured and deeply satisfying.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C and grease a 25cm square baking pan with butter.
- 2
In a large mixing bowl, combine 500g semolina, 200g sugar, and 100g melted butter until it reaches a sandy consistency.
- 3
Gently fold in 250g yogurt until a thick, uniform batter forms, taking care not to overmix.
- 4
Spread the batter into the prepared pan, smoothing the top with an offset spatula.
- 5
Sprinkle 50g of shredded coconut evenly across the surface for added texture.
- 6
Bake in the center of the oven for 30 minutes until the edges are deep golden brown.
- 7
While warm, pour over chilled sugar syrup (attar) so it absorbs fully into the cake.
- 8
Let the cake cool completely for 2 hours before slicing into traditional diamond shapes.
Frequently Asked Questions
Why is my cake dry?+
Make sure to soak it well with syrup while both are at different temperatures.
Can I add nuts?+
Yes, pressing almonds or pistachios into the batter before baking is common.
What is the best semolina type?+
Use coarse semolina for the most authentic grainy texture.
How long does it store?+
Kept at room temperature, it stays fresh for up to 3 days.
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