“There are ancient recipes for Syrian and Palestinian hareesa whose origins remain somewhat mysterious,” says pastry chef and baker Farah Raslan. The hareesa nabaqia cake originates from Nabq, an important Syrian city nestled in the Qalamoun Mountains, a high range along the Syrian-Lebanese border.
Before the outbreak of the Syrian civil war, travelers journeying from Damascus to Homs knew to plan a stop at the famed cake maker Al-Nabqi, to savor this ancient recipe. “When I was a child, an almost identical cake was sold in candy stores, where we would eat it,” Raslan recalls. “It was a cake that couldn’t be made at home. Recipes weren’t as accessible as they are today, and it required an oven and professional equipment, so we only enjoyed it outside.”
The secret to the cake’s magic, Raslan says, lies in its preparation: “The semolina is left outside overnight and absorbs all the water.” Patience is essential, as it takes 8 to 12 hours for the semolina to properly absorb all the flavors.
This recipe is part of the Basbousa Project, which celebrates timeless desserts of the region.
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Ingredients
For the syrup:
1¾ cup + 1 tablespoon (375 grams) sugar
1 cup + 2 tablespoons (225 grams) water
1/2 teaspoon citric acid
For the hareesa:
2½ cups (500 grams) coarse semolina
1¼ cup (250 grams) sugar
½ teaspoon baking soda
½ teaspoon powdered milk
Approximately 1 cup (230 ml) water (adjust as needed, based on the semolina type)
Raw tahini, for greasing
250 grams (8.8 oz) fresh pistachios, soaked in water for 1 minute
To serve:
100 grams (3½ oz) samneh (clarified butter)
Special Equipment
Special equipment:
Empty spray bottle
Preparation
- Prepare the syrup: Combine all syrup ingredients in a saucepan and bring to a boil over high heat. Stir continuously for 3–5 minutes. Cool for at least 2 hours in the refrigerator.
- Prepare the hareesa: Mix the semolina, sugar, baking soda, and powdered milk in a large bowl.
- Add ⅓ cup (75 ml) of the cooled syrup and mix until the semolina is evenly coated. Gradually add water, ensuring not to overmix or knead, to prevent the gluten from developing. The mixture should resemble wet sand and crumble when pressed without forming a uniform shape.
- Flatten the dough: Grease a baking tray with tahini. Wet your hands and press the dough into the tray to a thickness of about 2-2½ cm (1 inch).
- Proof the dough: leave the dough uncovered at room temperature to rise for 8 hours in summer, or 12 hours (or longer) in winter.
- Preheat the oven to 200-220°C (400-425°F) (avoid using the turbo setting).
- Add the pistachios: spray the dough lightly with water using a spray bottle. Sprinkle the pistachios evenly and use the bottom of a baking tray to gently press them down.
- Bake the hareesa: Place the tray at the bottom of the oven and bake for 20-25 minutes without opening the oven. In the last 5 minutes, switch to the grill setting or broil to brown the top lightly, taking care not to burn the pistachios.
- While the Hareesa is baking, bring the sugar syrup to a boil.
- Remove the cake from the oven and cut it into 2½ cm (1-inch) squares. Pour the boiling syrup evenly over the hot Hareesa and brush with samneh. Allow the cake to stand for 7 minutes. Before serving, make sure the syrup is fully absorbed and no excess remains on the surface.
