Harisseh (Middle Eastern Sweets)

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"My Auntie shared this recipe with me. When I first had a look at the ingredients I wondered how such a strange combination of ingredients would taste. It turned out beautifully sweet!"
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1 h 40 m servings 162 cals
Serving size has been adjusted!

Original recipe yields 25 servings



  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  • Cook

  • Ready In

  1. Stir together semolina, baking powder, 2 cups of sugar, and chopped almonds until evenly blended. Stir in yogurt, vegetable oil, and rose water until a soft dough forms. Cover bowl with plastic wrap, and allow to rest at room temperature for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Press the dough into a 9x9 inch square baking dish, and smooth the top. Score the top of the dough to create 25 squares, then top each square with an almond half.
  3. Bake in preheated oven until the top has puffed and turned golden brown, about 20 minutes. The harisseh is done when the top is golden, and the center has firmed. When done, remove from the oven, and allow to cool in the pan for 20 minutes.
  4. While the harisseh is cooling, pour water and 2 cups of sugar into a saucepan. Bring to a simmer, and cook for 5 minutes. Stir in 1 teaspoon of rose water, and lemon juice, then remove from the heat.
  5. To serve, cut the warm harisseh into 25 squares, and place onto a large serving platter; pour the rose water syrup over, making sure all of the pieces are moist.


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This is the recipe I grew up on... My mother used to do it all the time and i was searching for the recipe... Thanks By the way, I have used dark brown sugar instead of white... Tastes better

Thank you so much for posting this recipe! We've been trying to make Harisseh at home for a while but it kept coming out hard and we weren't sure how to fix it. I tried this recipe and followed...

I made these cookies for a Moroccan-themed dinner at a friend's house so I could use the rose water I brought back from a trip to Morocco. In the text of the recipe, note that you should mix 1/2...

Not very tasty, but also not sure what it should taste like. I followed the exact recipe, but it came out crumbly and just the flavor of Rose.

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