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1
FOR THE HARISSEH: Mix smeed (Farina), sugar, and butter.
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2
Stir baking soda, baking powder in yogurt.
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3
Add to smeed (Farina) mixture.
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4
Blend together.
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5
Grease 17 x 12 inch pan with Tahineh.
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6
Pour mixture into pan and smooth the top with 2 tbsp.
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of yogurt.
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8
Cut into diamonds shapes.
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9
Place a blanched almond on each piece.
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10
Bake in a 400 degree preheated oven for 30 minutes, or until brown.
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11
Let stand for 10 minutes.
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12
Pour Thin Attar over the surface.
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13
FOR THE ATTAR: Mix sugar and water and bring to boil.
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14
Add lemon juice and boil for 7 more minutes.
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15
When cool, add orange blossom water (optional).
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16
THIN ATTAR: Follow the above recipe, using 1 1/2 cups of water instead.
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17
HARISSEH WITH CHEESE FILLING: 2 lbs.
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sweet cheese (Syrian or Ricotta) 1/2 cup sugar 1 Tbsp.
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orange blossom water (Mazaher) 1/2 cup dried milk (when using ricotta cheese) Blend all ingredients together.
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20
Divide Harisseh, placing 2/4 in bottom of pan.
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21
Spread cheese mixture evenly.
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Cover with the rest of the batter.
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23
Follow the basic recipe procedure.
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24
HARESSEH WITH COCONUTS: Add 1 cup of coconut to the basic Harisseh recipe, then follow the same procedure.
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25
Sahtein Middle Eat Cookbook
