Harissa Helwa

Name: Harissa Helwa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: Libyan
Ingredients: 2 cups fine semolina; 1 cup sugar; 1 cup yogurt; 1/3 cup melted butter; 1 tsp baking powder; 1/2 tsp vanilla; Whole blanched almonds for topping; For syrup: 1.5 cups sugar; 1 cup water; 1 tbsp lemon juice; 1 tbsp orange blossom water

هريسة حلوة (hah-REE-sah HEL-wah)

Libyan Sweet Harissa Cake

⏱ Prep Time 50 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 317 kcal

A dense, moist semolina cake soaked in honey syrup and studded with almonds. Not to be confused with the chili paste, this Libyan harissa is a beloved sweet treat.

Nutrition & Info

Protein 5.0g

Carbs 45.0g

Fat 13.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ tree nuts

Equipment Needed

9x13 baking pan mixing bowl saucepan

Presentation Guide

Vessel: baking pan, cut into diamonds

Garnishes: blanched almonds, syrup glaze

Accompaniments: tea, coffee

Ingredients

2 cups fine semolina
1 cup sugar
1 cup yogurt
1/3 cup melted butter
1 tsp baking powder
1/2 tsp vanilla
Whole blanched almonds for topping
For syrup: 1.5 cups sugar
1 cup water
1 tbsp lemon juice
1 tbsp orange blossom water

Instructions

1
Mix semolina, sugar, yogurt, melted butter, baking powder, and vanilla until smooth. Rest 20 minutes.
2
Make syrup by boiling sugar, water, and lemon juice for 8 minutes. Add orange blossom water and cool.
3
Spread batter evenly in a greased 9x13 pan. Score into diamond shapes.
4
Press one whole almond into the center of each diamond piece.
5
Bake at 180C for 30-35 minutes until deep golden on top.
6
Pour cold syrup over hot cake immediately. Let absorb 1 hour before serving.

💡

Did You Know?

When Libyans say "harissa," context is everything. Say it at a bakery and you get sweet cake; say it at a condiment shop and you get fiery chili paste.

Chef's Notes

Equipment Tips

9x13 baking pan
mixing bowl
saucepan

Garnishing

blanched almonds, syrup glaze

Accompaniments

tea, coffee

The Story Behind Harissa Helwa

Harissa helwa belongs to the vast Ottoman-era family of syrup-soaked semolina cakes found across North Africa and the Middle East. In Libya, it is particularly associated with the celebration of Mawlid al-Nabi, the Prophet's birthday, when bakeries produce it in enormous quantities. The Libyan version is denser than Egyptian basbousa and less sweet than Turkish revani, striking a balance that has made it the definitive Libyan celebration cake for generations.

🕐 Traditionally enjoyed mawlid, celebrations, ramadan 📜 Origins: Ottoman-era North Africa

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