HIRIS may seem aloof at first, cool and with a paper-like texture. It pairs two of the most dangerously anosmiac notes – orris and musk – and therefore it may not be as satisfying as it could be to some individuals. The first thing I noticed about Hiris is that it’s a really bad idea to try it on paper – even more than other perfumes. It smells like paper, and the scent becomes completely camouflaged on the scent stripe. The second thing I noticed was that when applied to my skin, it smelled surprisingly of cedar (and slightly green at that), and at the same time also very gourmand – like flour, or more accurately, certain Morrocan semolina cookie that my step-grandmother used to make (she called them “sweet patties” but I don’t know the real name and can’t find anything about it at the moment; I will need to find a good Moroccan recipe book next time I am in Israel). These cookies are only slightly sweetened with honey, and flavoured with coriander and a tinge of fennel. The spices strangely complement the interesting, sand-like gritty texture of the cookie, as the semolina crumbs don’t-quite-dissolve in your mouth while the butter and honey melt on your tongue… I love perfumes that smell gourmand but are not really sweet. I only wish this gourmand phase could have lasted longer in Hiris…
The pastries in the photo above are nothing like the "sweet patties" (which I could find no image of recipe of yet) in their barely-there sweetness and the interesting spices, but nevertheless are another favourite Middle Eastern semolina pastry which I love its flavour as well as texture - and happen to know how to make. It is called Harissa, of all things. Like many other Middle Easter pastires (i.e.: baklava), this pastry is baked without sugar, and is sweetened only after baking (and while still hot), by soaking it in Honey Syrup.
So here comes the recipe:
HARISSASweet Semulina and Honey cake from the Middle East
For the Honey Syrup:1 ½ cups Sugar
½ cup Water
1 Tbs. Lemon Juice
1 ½ Tbs. Rosewater (or Orange Flower Water)
75gr. Butter
- Boil the wataer, sugar and lemon juice until it thickens and covers a spoon. Remove from heat and melt in the butter. Add the rosewater. Set aside and cool down to room temprature.s
For the Dough:2 ½ cups Semulina (aka Cream of Wheat – yes, the same one used as a breakfast cereal in the West, but be sure to not get the “healthy” variety, with the bran… It should be as white as sand in Hawaii)
1 cup finally shredded coconut (unsweetened)
½ cup all-purpose unbleached white flour
1 Tbs. pure vanilla extract
1 Tbs. baking powder
75 gr. Butter
1 ½ cup Buttermilk
Blanched almonds for decoration
- Preheat oven to 180 Celsius
- In a large bowl, mix together the dry ingredients (flour, semolina, coconut, and baking powder)
- Cut the (cold) butter into small pieces and add to the dry mixture
- Rub with your fingers until the little crumbs form
- Pour in the buttermilk and vanilla extract, and mix well until a dough forms
- Line a 9” round spring-pan with parchment paper, and press the dough evenly in the pan
- Cut the unbaked cake (before baking) into diagonal lines, to create diamond shapes
- Press one blanched almond onto each diamond
- Bake in the oven for 40 minutes (or until the edges of the cake turns gold)
- When the cake is still HOT, pour the cool syrup onto the cake, gradually – to allow all the syrup to soak in evenly and thoroughly
