Harisa - it's a popular dessert in the Middle East, it's made from semolina and few other natural ingredients such as coconut shrims, flour and milk.This natural and healthy ingredients combination makes this cake special It's recommended for vegetarians and vegans.I came up with this simple recipe after moving to Europe when I started to miss original Syrian flavors, it's based on the original recipe and flavor that i remembered from my childhoodI hope you will love it, Bon Appetit!! 😊

A semolina cake that is cut into lozenges. Sugar syrup is poured over it while the cake is still in the baking tray. Soak it well and savor those super sweet lozenges!

A warm two-layer dessert made of semolina dough and unsalted cheese, baked and served with sugar syrup. Perfect for a brunch!

For the love of semolina 👌

My husband is greek, his favorite dessert is galaktoboureko..which is a semolina based desert custard in phyllo.I thought of a semolina based dessert without phyllo..Enjoy!

This Palestinian recipe is consumed across Middle East by lactating mothers as the properties of fenugreek seeds is well known. Fenugreek seeds is a surprising ingredients in the cake which makes every bite crunchy and yummy. It’s a good accompaniment with tea

My mom used to always make these cakes but in our culture its called "basbousa" and sometimes she used to add yoghurt with it but I just wanted to keep the ingredients simple.

I came across this recipe on the internet when I was looking for semolina cake recipe. In my first attempt I followed the recipe step by step, but unfortunately the cake turned out very dry. So, I made orange syrup and poured it on top, I thought the syrup would make the cake moist. The cake was nice and moist with orange syrup, but it had to be eaten as quick as possible, because it turned bad the next day.So, in this recipe I have made some adjustments where I reduced the amount of flour and sugar in it and added extra almond powder. I used orange juice instead of milk and added orange zest. The cake turned out very nice, moist with slightly orange flavored.

Hello everyone!!! Ravani/Revani, depending on which part of Greece you come from…..I personally think is a version of the Sponge Cake with a unique twist of the added syrup. I have always made this cake and have tweaked it in my own little way, by adding Walnuts in the mixture and not only on top. It gives the Lemon Zest (which to be honest I prefer using than the Orange Zest) taste of the cake a nice twist. 🙂Ok, well this was the only cake that I personally never looked at with a strange face…like I did when they offered me the Fruit Spoon Dessert. 🙂

Adapted from Yotam Ottolenghi & Helen Goh, this has structure, flavor, and visual impact. The beaten egg whites add lift to the texture, resulting in a lighter cake.Seen here without the rose cream and pomegranate topping.

Apple cake (known as apfelkuchen) is a beloved favourite recipe in Germany. The flavour of the sweet cake is perfectly balanced with the slices of fresh apple making it popular to serve as a coffee cake or simple dessert.

I got a ton of fresh rhubarb, which is in season right now, so I made this dessert.Substitute the rhubarb with apples, berries, or Westerns type pears for a delicious variation. Recipe by Maxerbear