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Harissa Nabakeyah Recipe, Soft Semolina Cake With Sweet Syrup

This Harissa Nabakeyah is a treasured Middle Eastern dessert known for its irresistibly soft texture, rich buttery flavor, and fragrant sweet syrup.
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Cook Time 25 minutes
Soaking time 12 hours
Servings: 12 servings
Course: Dessert
Cuisine: Middle Eastern, Syrian
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

For the Cake

  • 500 g coarse semolina
  • 250 g sugar
  • 100 g samneh (clarified butter)
  • 2 tbsp powdered milk
  • ½ tsp baking soda
  • 250 g pistachios (coarsely chopped, soaked briefly)
For the Syrup
  • 300 g sugar
  • 200 ml water
  • 1 tsp lemon juice
  • 1 tsp Optional: rose water or orange blossom water

Equipment

  • Baking tray (rectangular or square, ~30 cm)
  • Mixing bowls
  • Wooden spoon or spatula
  • Saucepan (for syrup)
  • Oven
  • Knife (for cutting portions)
  • Brush (for samneh/butter)
  • Spray bottle (for misting surface)

Method
 

  1. Prepare the Semolina Base:

    Place the semolina in a large bowl and leave it uncovered for 8–12 hours.
    This step is essential for achieving the signature soft texture.

  2. Make the Syrup

    In a saucepan, combine sugar and water.
    Bring to a boil, then simmer for 5–7 minutes.
    Add lemon juice and optional floral water.
    Set aside to cool slightly.

  3. Prepare the Dough and Rest

    Mix semolina with sugar, powdered milk, and baking soda.
    Gradually add melted samneh and mix until it resembles moist sand.
    Press the mixture evenly into a greased baking tray.
    Let it rest (proof) for about 15–20 minutes.

  4. Bake

    Preheat oven to 200–220°C (400–425°F).
    Place tray on the lowest rack.
    Bake for 20–25 minutes until golden.
    Avoid opening the oven during baking.

  5. Cut and Soak

    Cut into 2.5 cm squares while still hot.
    Pour hot syrup evenly over the cake.
    Brush lightly with additional samneh.

  6. Rest and Serve

    Let the cake sit for 7–10 minutes until syrup is fully absorbed.Serve warm or at room temperature.

Video

Notes

Cooking Tips

  • Letting semolina rest overnight is crucial for authentic texture.
  • Use coarse semolina only—fine semolina will change the result.
  • Do not skip the misting step; it helps pistachios adhere perfectly.
  • Pour syrup while both cake and syrup are hot for best absorption.
  • For extra flavor, add a pinch of cardamom to the syrup.