Does anyone know how to make Hariseh?
It's a kind of porridgey cake, apparently of middle eastern origin (I think?). The ones I had were made from cream-of-wheat with honey, butter, and rosewater, and were baked in a muffin tin. They look like cornbread muffins that didn't rise, and they get your fingers sticky like baklava. Apparently it can be made in a regular cake pan too. I was with a couple of other people and we all decided we were addicts.
Had a couple at a Greek/Middle Eastern cafe yesterday, and went back for a "couple" more today. I will probably go back again and ask for the recipe, but was wondering if anyone out there is familiar with this delicacy. I Googled up a recipe or two but nothing so far that would reproduce the original experience.
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Update -- since inquiring minds want to know :P
The recipe found here
http://piccolomondo.blogspot.com/#115...worked pretty well. It was a little incomplete, however -- needed things like "pour into a greased 8x8 inch baking pan and bake at 350 for 40-45 min. or until top begins turning golden."
Also -- I think this is important: The only "semolina" I could find was plain [unflavored] couscous in a box. I prepared it according to the instructions to make 1 cup of prepared couscous. The consistency came out just the way it should, so I think pouring in dry semolina would have been a bad idea.Added rosewater (very cheap at the grocery store, in the "ethnic" aisle) and substituted a stick of butter for 1/2 cup of oil.
oh, and "laban" is yogurt. Apparently it's a special kind of yogurt, but regular ol' yogurt works in this recipe.
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