Imagine a moist dense cake with the tang of yogurt, the sweetness of honey and a hint of rose. This cake is so popular it goes by three different names all over the Levant, the Palestinians call it Harisseh. No matter what you call this cake, the flavor is universally delicious! White flour is not commonly used in the Middle East, so farina and semolina are used to make this cake instead. These flours provide a grainier and almost nuttier texture, all the better to absorb the fragrant simple syrup. What is really wonderful about this cake is that you can make it as sweet as you like by adjusting the amount of “Attar” or sugar syrup to the dessert, through the standard is to literally just drench this cake with syrup until it absorbs all of it.