Hareesa هريسة
recipe by Umm O'Sama
Simple Syrup
2 cups sugar
1 cup water
2 teaspoons orange blossom water
½ teaspoon lemon juice
Hareesa
3 tablespoons tahini
1½ tablespoon water
1½ cup plain yogurt
½ teaspoon baking soda
3 cups farina
1 cup sugar
½ cup unsalted butter, at room temperature
About 30-40 raw almond halves
Simple Syrup
Bring all ingredients to a boil. Let simmer on low for a few minutes. Allow to cool completely. Set aside
Hareesa
Preheat oven to 375º. Combine tahini and water in a small bowl. Brush the bottom and sides of a baking sheet with the tahini/water mixture, reserving some (about one tablespoon) for later. Combine yogurt and baking soda and set aside. In a large bowl, combine farina, sugar, and butter with your fingers until incorporated well. Add yogurt/baking soda mixture to farina mixture and combine well.
Spread batter evenly in prepared baking sheet. Set aside and for ½ hour. Score diagonal lines from the corners of the baking sheet to make diamond-shaped pieces (about two-to-three inch diamonds). Set one almond half in the center of each piece. Brush reserved tahini/water mixture over the top of the batter. Bake at 375º for 20-25 minutes, or until golden brown. While still hot, go over scored lines, making sure to cut all the way through. Pour cooled syrup over hot Hareesa, so syrup will be completely absorbed.
Serve warm or at room temperature. Enjoy!
Simple Syrup
2 cups sugar
1 cup water
2 teaspoons orange blossom water
½ teaspoon lemon juice
Hareesa
3 tablespoons tahini
1½ tablespoon water
1½ cup plain yogurt
½ teaspoon baking soda
3 cups farina
1 cup sugar
½ cup unsalted butter, at room temperature
About 30-40 raw almond halves
Simple Syrup
Bring all ingredients to a boil. Let simmer on low for a few minutes. Allow to cool completely. Set aside
Hareesa
Preheat oven to 375º. Combine tahini and water in a small bowl. Brush the bottom and sides of a baking sheet with the tahini/water mixture, reserving some (about one tablespoon) for later. Combine yogurt and baking soda and set aside. In a large bowl, combine farina, sugar, and butter with your fingers until incorporated well. Add yogurt/baking soda mixture to farina mixture and combine well.
Spread batter evenly in prepared baking sheet. Set aside and for ½ hour. Score diagonal lines from the corners of the baking sheet to make diamond-shaped pieces (about two-to-three inch diamonds). Set one almond half in the center of each piece. Brush reserved tahini/water mixture over the top of the batter. Bake at 375º for 20-25 minutes, or until golden brown. While still hot, go over scored lines, making sure to cut all the way through. Pour cooled syrup over hot Hareesa, so syrup will be completely absorbed.
Serve warm or at room temperature. Enjoy!
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