Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In this third installment, Waseem shares his recipe for this delectable Vegan Coconut Semolina Cake.
Vegan Coconut Semolina Cake
My favourite part about breaking my fast during Ramadan is the anticipated luscious sweets that come after Iftar with a cup of coffee or tea. For the third segment of our Ramadan series on Arab, and Vegan?, we share a delightful dessert made with semolina and coconut.
This vegan coconut semolina cake is soft and moist. Drenched in a rosewater simple syrup, with an almond on top, for an irresistible treat.
TIP: Check out the first two recipes from the vegan Ramadan series for a flaky appetizer: Sambousek, and a cozy dumplings stew: Shish Barak.
ARABIC COCONUT SEMOLINA CAKE
In the first installment of Arab, and Vegan?, we briefly talked about Iftar being the meal time where Muslims who are fasting Ramadan break their fast over a spread of food courses. Going to Iftar parties at family relatives (or hosting our own), there’s always a common tradition we all share after the main meal – probably everyone fasting too. A cup of coffee or tea, with a light snack. Usually a collection of fresh seasonal fruits, and homemade sweets covered in a unique simple syrup (aka Atterr).
Like this one!
SO, WHAT IS IT CALLED?
With many names across the Middle East, this coconut semolina cake is known as: Hareeseh, Basbousa, or Namoura – depending on the region/country. We (Palestinians and Jordanians) call it Hareeseh. Hence the title on this recipe post!
It’s the same dessert, with different names. Traditionally made with ghee (clarified butter).
To veganize the recipe without ghee, we use a mix of coconut oil and vegan butter in the batter.
INGREDIENTS & SUBSTITUTES
This vegan Hareeseh recipe calls for a few ingredients and is an easy one to make.
For the cake batter
- Semolina: Use fine semolina (#1)
- Coconut oil: To coat the semolina in fat by rubbing with oil. Use vegetable oil instead if unavailable.
- Sugar
- Coconut: Unsweetened. Use coconut flakes to blend into shreds. Or use shredded coconut.
- Baking powder: Only a little to slightly puff up the cake.
- Vegan yoghurt: I use plant based oat yoghurt for rich texture. Any plant yoghurt works.
- Vegan buttermilk: Mix plant milk with apple cider vinegar. Vegan buttermilk helps make the Hareeseh light and fluffy.
- Vegan butter
- Rosewater: Substitute with orange blossom water – Optional
Note: All wet ingredients must be at room temperature before using in the batter.
For the simple syrup (aka Atterr)
- Sugar
- Water
- Lemon juice
- Rosewater (or orange blossom water)
Note: The simple syrup needs to be at room temperature before the Hareeseh is finished baking. Make it in advance to have ready on hand.
TIPS TO MAKE THE BEST VEGAN HAREESEH
- Generously grease the bottom (and sides) of the pan with tahini. Brush the top of the batter with tahini again, after scooping into the pan. This prevents burning the bottom, and creates a beautiful golden colour on top.
- Rub the fine semolina with melted coconut oil to coat it all in fat before mixing the remaining ingredients for the cake batter. This helps make the Hareeseh extra moist.
- Allow the batter to sit and soak up the flavours for 15 minutes before emptying into a pan to bake.
NOW LET’S TALK COOKING:
Vegan Coconut Semolina Cake
Ingredients
For the Cake Batter:
- 1 cup fine semolina - #1
- 1/4 cup melted coconut oil - at room temperature
- 1/2 cup granulated sugar
- 1/3 cup shredded coconut - unsweetened
- 1/4 tsp baking powder
- 1/3 cup 80ml vegan yoghurt
- 1/3 cup plant milk + 1 tsp apple cider vinegar
- 35 g vegan butter
- 1 tbsp rosewater/orange blossom water - optional
For the Simple Syrup (aka Atterr):
- 2 cups granulated sugar
- 1 cup water
- 1 tsp lemon juice
- 1/2 tsp rosewater - or orange blossom water
The Rest:
- 3 to 4 tbsp tahini - more to grease pan if needed
- 1/8 cup blanched and peeled almonds - halved - See Notes (1)
- 1 cup of the Simple Syrup - from above - See Notes (2)
Instructions
Making the Simple Syrup:
- In a medium saucepan over medium heat, whisk together the sugar and water until dissolved.
- Bring it to a boil while whisking continuously. Turn the heat to low. Continue cooking for 20 minutes, as you continue whisking frequently.
- Remove from heat. Add the lemon juice and rose water. Whisk again, then empty into a large bowl to cool down completely before using – must be at room temperature.
Making the Hareeseh:
- Add the semolina to a large bowl. Stir in the coconut oil. Mix and rub by hand until it’s sand-like.
- Add the remaining ingredients. Whisk using a hand/stand mixer for a minute to combine. Don’t over mix it. Fluffy with a spatula to release any air bubbles. See Notes (4)
- Empty the cake batter into the pan/basket by adding small amounts using a spatula. Gently spread to the sides, adding more scoops of the batter on top to repeat. Add 1 to 2 tbsp tahini on top and scrape to an even layer.
- Shape the Hareeseh by cutting straight lines horizontally using a knife, then either vertically or diagonally (for square or diamond shapes). Add half a peeled almond to the centre of each piece.
- Bake for 35 minutes - checking at the 30 minute mark. Top should be browned and solid. Toothpick should come out clean. See Notes (5)
- Cut through the pre-cut lines, then immediately drench the hot Hareeseh in cool simple syrup. Let sit to soak up for at least an hour, before removing from the pan. Allow to cool down before serving. See Notes (6)
Equipment
Notes
- If using unpeeled almonds, make sure to allow for more time to blanch, cool, and peel - before the batter is ready to bake.
- This recipe calls for 1 cup of Atterr to drench the Hareeseh. Use more for desired sweetness. Store the extra simple syrup in air tight mason jars to chill in the fridge for up to 3 months - most fresh within 30 days
- Make sure the wet ingredients are at room temperature before working with the batter.
- For enhanced flavours, allow the batter to sit for 15 minutes after combining (before emptying into the baking pan).
- Bake vs. Air fry: I don’t have a working oven. So I use my air fryer (at the bake option). because of its smaller basket size, timing may vary for your own oven/air fryer. Adjust accordingly.
- The longer you allow the Hareeseh to soak in the simple syrup, the more moist and flavourful it is.
- Disclaimer: Traditional Hareeseh has a solid crust on top and bottom. When air frying, you might lost the bottom crust - depending on your air fryer basket size and shape. However, the taste will not be affected by this change.
Recipe and Photography by Waseem Hijazi.
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If you enjoyed this recipe, you might also like this Vegan Shish Barak (Stewed “Meat” Dumplings) in Minty Garlic Cilantro Yoghurt Sauce recipe by the same author. Click here for the recipe.
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