It’s a traditional Mediterranean sweet cake. It is made from cooked semolina or farina soaked in syrup; coconut is also a popular option to add into this pastry. Orange blossom water or rose water is also an optional addition to the syrup used in the harissa. The farina cake is featured in Arab cuisine, Turkish cuisine, Greek cuisine, Armenian cuisine and many others. It is called harissa in Arabic and Shamali in Armenian. The Persian name for the cake, Revani, has also entered the Greek and Turkish languages

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Medium (24 Pieces), Large (48 Pieces)


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