Harisseh al-Hilweh
Lebanese semolina and coconut cake drenched in sugar syrup and topped with whole blanched almonds — a coastal sweet distinct from the savory meat porridge that shares the same name.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 cups coarse semolina
- 1 cup desiccated coconut
- 0.5 cup sugar
- 100 g unsalted butter
- 1 cup yogurt
- 1 tsp baking powder
- 2 tbsp tahini
- 20 whole blanched almonds
- 1.5 cups sugar (for syrup)
- 1 cup water (for syrup)
- 1 tbsp orange blossom water
Instructions
- Make syrup: boil sugar and water 5 minutes. Add orange blossom water. Set aside.
- Melt butter. Mix semolina, coconut, sugar, and baking powder in a large bowl.
- Add melted butter and yogurt. Stir until combined into a thick, spreadable batter.
- Grease a 9×13 inch pan with tahini. Spread batter evenly.
- Mark the surface into diamond or square shapes. Press one blanched almond into the center of each.
- Rest the pan 30 minutes — the semolina will hydrate and the batter will firm slightly.
- Bake at 180°C (350°F) for 35–40 minutes until golden brown.
- Remove from oven and immediately pour cooled syrup over the hot cake — all of it.
- Allow syrup to absorb completely before cutting along the pre-marked lines.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Harisseh al-Hilweh?
Lebanese semolina and coconut cake drenched in sugar syrup and topped with whole blanched almonds — a coastal sweet distinct from the savory meat porridge that shares the same name.
Where is Harisseh al-Hilweh from?
Harisseh al-Hilweh comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Harisseh al-Hilweh vegetarian?
As written, Harisseh al-Hilweh contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of coarse semolina in Harisseh al-Hilweh?
The coarse semolina called for here is part of the traditional recipe and gives Harisseh al-Hilweh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Harisseh al-Hilweh?
In a Lebanese desserts spread, Harisseh al-Hilweh is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Harisseh al-Hilweh ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.