Namurrah or Harriseh
Submitted by rj402
Traditional Middle Eastern semolina cake drenched in lemon syrup. This easy yogurt-based dessert bakes golden brown and soaks up fragrant citrus syrup for a moist, tender treat perfect with tea.
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
20 minNamurrah (also called Harriseh) is one of those foolproof cakes where simple pantry ingredients transform into something special.
Cream of wheat might seem like an odd cake base, but it creates this wonderfully dense, moist texture that regular flour just can’t match. The yogurt adds tang and keeps everything tender while the cake bakes to a gorgeous golden crust studded with almonds.
The real magic happens when you drizzle warm lemon syrup over the hot cake. It bubbles and hisses, seeping into every corner and creating this sweet, citrusy glaze that makes each bite sing.
Kitchen Tips
- Use plain yogurt (low-fat or full-fat both work great)
- The cake should still be hot when you add the syrup for best absorption
- If you can find orange blossom water at a Middle Eastern market, it adds authentic floral notes
- Coconut is optional but adds nice texture and flavor depth
Ingredients
Directions
In large bowl, combine dry cream of wheat with yogurt, 2 cup sugar, baking powder and vanilla.
If desired, add coconut. Stir until thoroughly blended.
Pour into greased or sprayed cake pan.
Sprinkle with almonds.
Bake at 425 until golden brown. While baking, heat 1 cup sugar and ½ cup water to boiling on stove.
Allow to boil long enough to come to a thin syrup.
Remove from heat. Stir in 1 lemon juice and orange blosom water.
When cake is still warm, pour syrup over top.
Serve warm or cold. Delicious with hot tea.
Comments