Jordanian coconut semolina cake (Hareeseh) from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond (page 224) by Georgina Hayden

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Notes about this recipe

  • London_Mummy on March 21, 2026

    This is a good recipe. I thought there would be way too much syrup & that it would be too sweet but I was wrong. Instead of decorating it with whole almonds, I used some flaked almonds & glacé cherries which needed finishing. It tastes quite like an old-fashioned coconut macaroon. 180'C oven was slightly too hot. I started it at 170'C in my fan oven (that temp usually works well) but later had to lower it to 160'C.

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