Hareeseh with Gizhah (Nigella Sativa)

Hareeseh  with Gizhah (Nigella Sativa)

  • 4 cups seminola
  • 1 cup ground black cumin seeds (heated)
  • 1 cup sesame seeds (heated)
  • 1/2 cup flour
  • 1 cup corn oil
  • 1 tablespoon baking powder
  • 1 cup sugar 1/2 cup walnuts
  • Water as needed


  1. Place the black cumin in a dry skillet and heat slowly, stirring often until the tart taste is bland.  Grind the seeds when cool in a coffee grinder.
  2. Place the sesame seeds in a dry skillet and toast slightly or use toasted sesame seeds.
  3. In a large bowl mix together the seminola, flour, sugar, baking powder, walnuts  and the seeds.  Add in the oil and mix well.
  4. Slowly add in enough water to make a cake like batter (batter will be thick).
  5. Grease a large baking tray to spread the halawa mixture on.  With a sharp knife make a diamond design on top of the cake mixture.
  6. Bake in a preheated 375 degree oven for around 30 minutes or until done.  Remove from the oven when done to cool slightly.
  7. Pour the atter mixture (below) all over the cake and allow to soak in.  Cut and serve

Attar Recipe

  • 3 cups sugar
  • 1 cup water
  • 1 teaspoon  lemon juice
  • 1/2 cup orange blossom water


  1. Place the water, sugar and lemon juice in a heavy bottom pan.  Heat the mixture on a medium heat and bring to boil slightly.
  2. Allow to thicken slightly and then add in the orange blossom water.  Heat again. 
  3. Remove from the stove to cool slightly and then pour on the cake and allow to soak in.

Courtesy of Raeda, my neighbor.