Harissy or Nammoura (Wheatheart Cake)

Ingredients

• •Syrup:
• •2 cups sugar
• •1 cup water
• •1 teaspoon lemon juice
• •3 tablespoons rose water
• •2 teaspoon butter
• •Batter:
• •2 cups wheathearts/semolina, preferably coarse
• •1 cup sugar
• •2 level teaspoons baking powder
• •1 cup butter, melted
• •1 cup plain yogurt
• •4 tablespoons melted butter or tehina
• •handful of halved almonds – blanched

Directions

1. 1Make the syrup ahead of time as it must be cooled by the time it is used. Combine sugar and water and bring to a hard boil. Add lemon juice (to stop syrup from crystallizing when cooled) and butter. Cook the syrup over medium heat for about 5 minutes--or until thick enough to coat a spoon. Remove from heat and bring to room temperature.
2. 2In a large bowl, mix together the smeed/wheatlets, sugar and baking powder. Add the melted butter and yogurt and mix. Leave for half an hour to solidify. Grease a 9 by 13 inch pan with 2 tablespoons of the butter or tehina. Pour the dough into the pan and spread out evenly. Brush with the rest of the butter or tehina. Dip a knife in water and mark the batter into 5, 2 inch squares or diamond shapes. Secure an almond in the center of each square. Bake in a 350 degree Fahrenheit oven for 30 to 45 minutes, until the bottom is deep golden in color. Broil the top until golden. Take out and immediately pour on the cooled syrup. As the cake is absorbing the syrup, slice through the marked lines with a knife.
3. 3Cool thoroughly and serve. Taste and texture improves with age. You may keep at room temperature for twenty four hours; refrigerate after that.
4. 4If you choose to make Harissy with cheese then do the following: Spread out half the batter into the baking tray, smooth over 2 pounds or 4 cups of ricotta cheese, then cover the cheese with the rest of the batter, and proceed as noted above.