Harisseh or Nammurah with Variations

[Olga Drozd]

Middle Eastern Harisseh or Nammurah with Variations ( with cheese filling or coconut)

HARISSEH WITH ALMONDS:

2 Tbs. Tahineh (to grease pan)
4 cups smeed (Farina)
1 1/4 cups Clarified butter
1 cup sugar
1/2 tsp. baking soda
1 tsp. baking powder
1 1/4 cups yogurt (Laban)
3 cups Attar (syrup) recipe below
1/2 cup blanched almonds
Dash of salt

ATTAR:

2 cups sugar
1 cup water
1 Tbsp. lemon juice
1 tsp. orange blossom water (Mazaher) (optional)


FOR THE HARISSEH: Mix smeed (Farina), sugar, and butter.

Stir baking soda, baking powder in yogurt. Add to smeed (Farina) mixture. Blend together.

Grease 17 x 12 inch pan with Tahineh.

Pour mixture into pan and smooth the top with 2 tbsp. of yogurt. Cut into diamonds shapes. Place a blanched almond on each piece.

Bake in a 400 degree preheated oven for 30 minutes, or until brown. Let stand for 10 minutes. Pour Thin Attar over the surface.

FOR THE ATTAR: Mix sugar and water and bring to boil. Add lemon juice and boil for 7 more minutes. When cool, add orange blossom water (optional). Makes 2 cups Attar.

THIN ATTAR: Follow the above recipe, using 1 1/2 cups of water instead. Makes 2 1/2 cups Attar.


HARISSEH WITH CHEESE FILLING:

2 lbs. sweet cheese (Syrian or Ricotta)
1/2 cup sugar
1 Tbsp. orange blossom water (Mazaher)
1/2 cup dried milk (when using ricotta cheese)

Blend all ingredients together. Divide Harisseh, placing 2/4 in bottom of pan. Spread cheese mixture evenly. Cover with the rest of the batter. Follow the basic recipe procedure.

HARESSEH WITH COCONUTS:

Add 1 cup of coconut to the basic Harisseh recipe, then follow the same procedure.

Sahtein Middle Eastern Cookbook