Hareesa (also known as Namoura or Basbousa throughout the Levant region) is a semolina cake soaked in an aromatic sugar syrup, typically served as a treat to enjoy with coffee or tea. This more decadent version is topped with a coconut cream ashta (think clotted cream), Saba's Quince Cardamom jam, and garden flowers. Perfect for those with a sweet tooth!

Recipe by Mishmish @mishmishsouq | Vegan | Serves 12-16

Ingredients for Hareesa
• 3 cups x semolina flour, coarse
• 1 cup x semolina flour, fine
• 1 cup x vegan butter, melted (tourlami or miyoko's preferred!)
• 1 1/2 tbsp x baking powder
• 1 cup x sugar
• 1/4 cup x plain vegan yogurt (cocojune plain preferred!)
• 2 tbsp x tahini paste, for coating the tray

Ingredients for Sugar Syrup
• 2 cups x sugar
• 1 cup x water
• 1 tsp x lemon juice
• 1 1/2 tbsp x orange blossom water

Ingredients for Coconut Cream Ashta
• 2 cups x full fat oat milk
• 1 cup x coconut cream
• 2 tbsp x cornstarch
• 2 tbsp x all-purpose flour
• 2 tsp x vanilla

Toppings
• 1 jar x saba quince cardamom jam (or any other Saba flavor!)

The Night Before...

Step 1
In a small pot, whisk all the ingredients for the Ashta together.

Step 2
Once well incorporated, place the pot on a burner, turning the heat to medium-high. Whisk constantly until the mixture begins to thicken and boil. Whisk for 30 seconds more until the mixture has reached a thick consistency, giving the whisk a bit of tension. Remove from heat, and whisk in the vanilla.

Step 3
Immediately transfer the contents to a heat resistant bowl. Cover with plastic wrap, so that the wrap touches the top of the Ashta, creating a seal.

Step 4
Let the bowl come to room temperature. Refrigerate the Ashta for at least one hour, but ideally overnight.

Step 5
While the Ashta is setting in the fridge, add all of the ingredients for the Sugar Syrup, except for the orange blossom water, to a pot.

Step 6
While the Ashta is setting in the fridge, add all of the ingredients for the Sugar Syrup, except for the orange blossom water, to a pot.

The Next Day...

Step 1
In a stand mixer, blend the sugar, semolina, and butter together. Add in the milk, baking powder, and yogurt, mixing on low speed for 1-2 minutes to obtain a thick batter.

Step 2
Line a nonstick half sheet pan with parchment paper. Brush the parchment with tahini paste, then slowly pour the batter into the pan, spreading evenly with a spatula or your palms (wetting your hands with water helps!) Once you have an even layer, allow the batter to sit for 45 minutes so the semolina can absorb all the moisture.

Step 3
Pre-heat your oven to 350 degrees F. Score the batter into a square or diamond pattern, then bake in the oven for 30-40 minutes. The edges should be a nice golden brown when done.*

*PRO TIPS: Rotating the pan halfway through can help ensure an even bake. For a more even gold, placing the cake in the broiler at the end can help create an even tone across the top. Bake time is variable, depending on your oven and the thickness of the batter... keep an eye on it to ensure your preferred doneness :)

Step 4
Remove the pan from the oven, and pour the sugar syrup over the cake while it's still hot. Allow the cake to fully cool.

Step 5
Once the cake has reached room temp, cut along your score marks with a sharp knife and gently remove the pieces from the pan.

Step 6
Top each piece with a spoonful of jam, a dollop of ashta, and flowers from your garden.

Step 7
Enjoy with your favorite cup of coffee or tea! Sahtein!

***

Sans ashta and other toppings, Hareesa can keep in an airtight container for about a week. The cake will continue to soften over this time.

With toppings, store Hareesa in the fridge, and serve within 2-3 days' time.