Al Tazaj Restaurant CopyKat Harisa

Basboosah or Harisa is one of the most favorite Arabic desserts during winter. It is soaked with sugar syrup which makes it perfectly suitable to warm you up on those chilly afternoons accompanied by a hot cup of tea or coffee. The name Basboosah is Egyptian and Harisa is from the Levant area. It is mainly made out of semolina (usually the coarse kind) and used to be made either plain or with coconuts. Today it is made in so many shapes and forms and so many flavors. 

Al Tazaj restaurant in KSA has been famous for its special basboosah that is tender and creamy in flavor. I decided to make this recipe many years ago when I saw the recipe posted on one of the message boards. It looked delicious so I went for it. On my blog you will find 2 other recipes for Basoboosah or Harisa; Nabaki Hariseh (which is Syrian and loaded with pistachios...divine really) and the other one is with coconut. 

Here is the easy recipe of Al Tazaj Basboosah 

Al Tazaj Basboosah
1/2 cup coarse semolina
1/2 cup fine semolina
1 cup powdered milk
3/4 cup sugar
1 tbsp baking powder
1/2 cup oil
1 cup yogurt 

Tahini paste to spread in the pan to prevent sticking

For syrup:
1 can (3/4 cup) evaporated milk
3-4 Tbsp of sugar

Heat the oven to 350 F or 180 c.
Brush a rectangle pan or pyrex dish 30*18 cm. Mix all ingredients. Pour in the pan
Garnish with pistachios or almonds (I decided to make mine in mini molds and sprinkled the top with sliced almonds) Yet I have to admit that I found better results when I made this in a big pan. 
While its baking prepare the syrup by mixing both ingredients in a pan over med heat and stir until sugar is dissolved. Bring to a boil and remove off heat.
Insert in the oven and cook until golden brown (around 25-30 min)
Pour warm syrup on top of the pan while hot and let it soak it and cool off.
Cut into squares and serve.

بسبوسة ولا هريسة؟!!! مش مهم .. المهم انها من ازكى الحلويات الشتوية اللي كلنا بنحبها وبتعطينا طاقة...على الاقل هيك بنقنع حالنا واحنا عم ناكل القطعة الثانية لانه مش قادرين نوقف اكل!!! بتصير معكم... اذا ما بتعترفوا..انا بعترف... بتصير معي دايما ههههه بقول يلا بتدفي مهي... المهم انها البسبوسة زي ما بيقولوا عنها بمصر او الهريسة عند اهل بلاد الشام من الحلويات الرائعة واللي زمان بالعادة كانت يا سادة يا بجوز الهند...هالايام ومه التطور صار في منها اشكال والوان محشي وبالتمر وغيره...خلاصة القول انها زاكية بكل اشكالها وعلى مدونتي في طريقتين
بسبوسة او هريسة جوز الهند

اما وصفة اليوم فهي بسبوسة او هريسة مطهم الطازج وهي مش من اختراعي...وصفة قديمة من ايام المنتديات...بس لما جربتها حبيها كتير لانها سهلة وسريعة وبمكونات متوفرة تقريبا بكل بيت

بسبوسة الطازج
كوب سميد (1/2 خشن و ½ ناعم)
كوب حليب بودرة
¾ كوب سكر
ملعقة كبيرة بيكنج باودر
½ كوب زيت
كوب لبن

طحينة لدهن الصينية

¾ كوب حليب مبخر (ابو قوس او بوني)
3-4 ملاعق طعام سكر


يتدهن صينية مستطيلة 30*18 سم بالطحينة
يحمى الفرن الى 180
تخلط كل المواد وتسكب بالصينية
تزين (اختياري) بالفستق الحلبي او اللوز
(انا عملتها بقوالب مربعة بس لقيت الصينية احسن)
تخبز من 25-30 دقيقة لتصبح ذهبية
اثناء الخبز يحضر القطر بمزج المكونات بقدر على النارليذوب السكر وتغلي
يسكب القطر الدافئ على الهريسة الساخنة
تقطع وتقدم


  1. This soaking in evaporated milk is really very interesting!

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