Middle Eastern Harisseh or Nammurah with Variations

• Harisseh with Almonds
• 2 tbsp. Tahineh (to grease pan)
• 4 cups smeed (Farina)
• 1-1/4 cup Clarified butter
• 1 cup sugar
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1-1/4 cup yogurt (Laban)
• 3 cups Attar (syrup) recipe below
• 1/2 cup blanched almonds
• dash of salt
• 2 cups sugar
• 1 cup water
• 1 tbsp. lemon juice
• 1 tsp. orange blossom water (Mazaher) (optional)

1. FOR THE HARISSEH: Mix smeed (Farina), sugar, and butter.
2. Stir baking soda, baking powder in yogurt.
3. Add to smeed (Farina) mixture.
4. Blend together.
5. Grease 17 x 12 inch pan with Tahineh.
6. Pour mixture into pan and smooth the top with 2 tbsp.
7. of yogurt.
8. Cut into diamonds shapes.
9. Place a blanched almond on each piece.
10. Bake in a 400 degree preheated oven for 30 minutes, or until brown.
11. Let stand for 10 minutes.
12. Pour Thin Attar over the surface.
13. FOR THE ATTAR: Mix sugar and water and bring to boil.
14. Add lemon juice and boil for 7 more minutes.
15. When cool, add orange blossom water (optional).
16. Makes 2 cups Attar.
17. THIN ATTAR: Follow the above recipe, using 1 1/2 cups of water instead.
18. Makes 2 1/2 cups Attar.
19. HARISSEH WITH CHEESE FILLING: 2 lbs.
20. sweet cheese (Syrian or Ricotta) 1/2 cup sugar 1 Tbsp.
21. orange blossom water (Mazaher) 1/2 cup dried milk (when using ricotta cheese) Blend all ingredients together.
22. Divide Harisseh, placing 2/4 in bottom of pan.
23. Spread cheese mixture evenly.
24. Cover with the rest of the batter.
25. Follow the basic recipe procedure.
26. HARESSEH WITH COCONUTS: Add 1 cup of coconut to the basic Harisseh recipe, then follow the same procedure.
27. Sahtein Middle Eat Cookbook

harisseh, tahineh, butter, sugar, baking soda, baking powder, yogurt, recipe below, blanched almonds, salt, sugar, water, lemon juice, orange blossom water

Taken from www.foodgeeks.com/recipes/20830 (may not work)