Breads and Pastries
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4 1/2 cups Semolina
1 cup Sugar
2 tsp. Baking Powder
3/4 cup Canola or Corn oil
3/4 cup Yoghurt
1/2 cup Water
1 cup Orange Blossom Water
2 tbsp. Tahini
4 cups Sugar
2 cups Water
1 tbsp. Lemon juice
3 tsp. Vanilla
3 tsp. Orange Blossom Water
Preparing the Syrup:
Make syrup by dissolving the sugar in water and bring to a boil. Stir in the lemon juice, orange blossom water and vanilla. Simmer until the syrup thickens.
Preparing the Almonds:
Bring 2 cups of water to a boil over high heat. When the water boils, add the almonds and boil for 5 minutes. Drain and place in a bowl. Take one almond at a time and pinch it at the end. This will make the almond meat slip out of the skin.
Preparing the Batter:
In a large mixing bowl, combine all ingredients except for the tahini and almonds and mix very well.
Spread the tahini on the bottom of a large baking dish.
Pour the mixture onto the baking dish and spread.
Cut (score) the dough into squares and put an almond in each square.
Bake in a preheated oven at 350F until golden brown.
Half way through baking, take the hariseh out and cut over the scored pieces and return it to the oven.
Pour the Syrup over the hot hariseh and leave to cool before cutting and serving.