Hareeseh (Basbousa) is a traditional sweet cake from the Middle East. Additionally, it is very popular in Egypt, Palestine, Syria, and other Middle Eastern countries.
- 2 cups coarse semolina
- 1 cup melted ghee or butter (warm)
- ½ cup white sugar
- 170 g thick cream (Kashta or Gaimar), (Middle Eastern thick cream) can (¾ cup)
- ½ cup shredded coconut
- ¾ teaspoon baking powder
- 20 peeled almonds (garnish)
- 1½ cups white sugar
- 1½ cups hot water
- 4 tablespoons rose water
- Melt the ghee or butter. on low heat until just melt . Do not boil.
- Add the semolina and the melted ghee or butter into a bowl.
- With the tips of your fingers mix lightly by lifting motion without pressing or kneading until the semolina is completely covered with ghee or butter.
- Add the rest of ingredients over the semolina and ghee or butter mix.
- Mix with wooden spoon or lightly with fingers without kneading.
- Sprinkle little semolina into a 27cm round tray or into similar ratio size a square tray.
- Spread the basbousa into the prepared pan. Dip fingers into little water and press the basbousa evenly.
- Cut the basbousa into square. Add one almond in the centre of each square.
- Bake in (350F/177C) about 15 to 18 minutes or until edges golden brown.
- Prepare syrup while the basbousa is baking.
- If the basbousa top did not turn into golden brown. Broil the basbousa about 1 minute.
- Remove basbousa from the oven and spread the syrup evenly on top.
- Add the sugar and hot water into a small saucepan.