Nabak Harissa – Authentic Nabak Harissa Recipe – How to Cook Nabak Harissa

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Nabak Harissa – Authentic Nabak Harissa Recipe – How to Cook Nabak Harissa

Named after the city of Al-Nabak in central Syria, Nabak Harissa is one of the most beloved and iconic desserts in Syria and the wider Levant. This semolina-based sweet dish is known for its rich flavor, which owes much of its unique taste to the use of traditional samneh baladi—a type of clarified local ghee. Made with coarse semolina, sugar, milk, and yogurt, Nabak Harissa has earned a special place in Syrian kitchens for generations.

In this article, we’ll walk you through the ingredients and the step-by-step method of preparing this delightful dessert.

Ingredients for Nabak Harissa:

Nabak Harissa

 

  • 3 cups of coarse semolina (fine semolina is not recommended)

  • 1 cup of water

  • 1 cup of fresh milk

  • ½ cup of plain yogurt

  • 1 tablespoon of instant yeast (or baking soda)

  • 1 small cup (about 100 ml) of traditional clarified butter (samneh baladi)

  • 1 cup of sugar

  • Mixed nuts of your choice (for decorating the top)

How to Prepare Nabak Harissa:

  1. In a small bowl, combine the instant yeast with the yogurt and let it activate for a few minutes.

  2. In a separate large mixing bowl, add the coarse semolina, sugar, and milk. Mix well. Then, add in the yogurt and yeast mixture, stirring until fully combined.

  3. Cover the batter and let it rest for at least 3 hours. This will allow the mixture to ferment slightly and absorb the liquids, resulting in a tender texture.

  4. Melt the clarified butter over low heat. Lightly grease a baking tray with some of the melted butter.

  5. Pour the batter into the tray and spread it evenly to a thickness of about 2 cm. Smooth the surface using a spatula or the back of a spoon.

  6. Preheat the oven to 180°C (350°F). Once ready, place the tray in the oven and bake for 10 minutes—just until the surface begins to firm but before it browns.

  7. Remove the tray briefly, score the harissa into square portions, and gently press a nut into the center of each piece.

  8. Return the tray to the oven and continue baking for another 10 minutes. Before it's completely baked, remove the tray again and drizzle the rest of the melted samneh baladi evenly over the top.

  9. Place the tray back in the oven for a final 5 minutes, allowing it to cook through and develop a rich, golden surface.

  10. As with most Middle Eastern desserts, Nabak Harissa is finished with a generous pour of cold sugar syrup (atar) while it’s still hot from the oven.

How to Make the Syrup (Atar) for Nabak Harissa:

Ingredients for the Syrup:

  • 2 cups of sugar

  • 1 cup of water

  • 1 teaspoon of fresh lemon juice

  • 1 teaspoon of orange blossom water

  • 1 teaspoon of rose water

Preparation:

  1. Combine sugar and water in a saucepan over medium heat. Stir until the mixture begins to boil.

  2. Add the lemon juice and reduce the heat. Let it simmer for about 10 minutes until the syrup thickens slightly.

  3. Turn off the heat, stir in the orange blossom water and rose water, then let the syrup cool completely.

  4. Once cooled, pour the syrup over the freshly baked Nabak Harissa while it's still warm to allow it to soak in fully.

Serve warm or at room temperature, and enjoy one of Syria’s most cherished traditional sweets—rich, fragrant, and full of heritage.

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