Harisseh

Mix smeed, sugar, and butter. Stir baking soda, baking powder in yogurt. Add to smeed mixture. Blend together. Grease 17" x 12" pan with Tahineh. Pour mixture into pan and smooth the top with 2 tablespoons of yogurt. Cut into diamond shapes. Place a blanched almond on each piece. Bake in a 400 degree preheated oven for 30 minutes, or until brown. Let stand for 10 minutes. Pour thin Attar over the surface. FOR HARISSEH WITH COCONUTS: Add 1 cup of coconut to the basic Harisseh recipe, then follow the same procedure. FOR HARISSEH WITH CHEESE FILLING: 2 pounds of sweet cheese (Syrian or Ricotta) 1/2 cup of sugar 1 tablespoon of orange blosson water (Mazaher) 1/2 cup dried milk (when using ricotta cheese) Blend all ingredients together. Divide Harisseh, placing 2/5 in bottom of pan. Spread cheese mixture evenly. Cover the rest of the batter. Follow the basic recipe procedure. FOR ATTAR: 2 cups of sugar 1 cup of water 1 tablespoon lemon juice 1 teaspoon of orange blossom water Mix sugar and water and bring to boil. Add lemon juice and boil for 7 minutes. When cool, add orange blossom water. All makes 2 cups of Attar.