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4.50 from 2 votes

Hareeseh Mahshi Bil Tamer (Semolina Cake stuffed with Dates)

Hareeseh Mahshi Bil tamer (Semolina cake stuffed with dates) showcasing the date filling inside
This is a unique and creative take on the traditional semolina cake which is typically drenched in syrup and topped with almonds. It is super delicious and a great dessert to impress your guests!
Serves 15 servings
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
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Ingredients

  • 2 cups Coarse semolina flour this can be found at any Middle Eastern market
  • 1 cup White sugar
  • 1 cup Fine coconut shreds labeled as Coconut Macaroon. If you only have coconut shreds then process that until it is fine
  • 1 tsp Baking soda
  • 1 cup Whole Milk 2 % will work
  • 1/2 cup Unsalted Butter, melted 1 stick of butter
  • 1/3 cup Crushed pistachios can use walnuts, and almonds as well. This is garnish.
  • 1 tbsp Tahini paste
  • 13 oz Baking Date Paste highly recommend Ziyad brand
  • 1/3 cup Crushed walnuts
  • 1/2 tsp Ground Cinnamon

Simple Syrup

  • 1 1/2 cups Water
  • 2 cups Sugar
  • 1 tbsp Fresh lemon juice

Instructions

  • Preheat oven to 375 F.
  • Mix all the semolina cake ingredients together other than the tahini and crushed pistachios in a large bowl with a spatula.
  • Prep a 12-inch round baking pan or 9 by 13 pan by brushing it entirely with the tahini paste.
  • Add half the batter to the pan and spread it out evenly.
  • Top that off with the date paste by taking a piece of the baking date paste and flattening it out with your hand then placing on top of the first layer of batter. Keep repeating this until a layer of date paste is on top of the semolina batter. Leave 1-2 inches around the edges without being covered with dates. The paste should be 1-2 inches thick; not more than that.
  • Top the date paste layer with a sprinkle of cinnamon and the crushed walnuts.
  • Then, add the second half of the semolina cake batter on top and spread it out to cover the entire pan.
  • Etch a design using the back of a butter knife onto the top or just cut into a diamond or square design before and/or after it is baked and cooled. I personally etched the design I wanted as a template before baking then cut it after it finished baking following the patterns.
  • Bake in the preheated oven for 30-35 minutes then broil for1 minute for a light brown color on top.
  • Glaze the top a few times with the simple syrup then garnish with the crushed nuts. Serve warm or room temperature. Add more syrup to your liking if necessary.

How to Make the Simple Syrup

  • Mix together the sugar, water, and fresh lemon juice in a pot. Let it boil on medium to high heat. Stir consistently until the sugar is fully dissolved and the mixture is slightly thickened. This will take a few minutes. The liquid should be sticky to the touch.
  • Save the rest of the syrup in a jar or airtight container and keep in the fridge. It will stay good for months!
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