Probably a good recipe with some adjustment. Tried it exactly as stated and got a soggy mess. It looked pretty good *before* I added all that sugar-water. I think it's supposed to evaporate a lot more in Palestine than it did here in chilly, humid Yorkshire.<br/>In trying another harissa recipe, I had a similar problem and was able to rescue the soggy mess by packing it back into the roasting dish and putting it back in the over. It didn't come out quite as smooth and even as it had looked when it first came out, but it did make very nice little sweet treats. Anyone trying this and finding a soggy mess, just cook it again. Handy trick learned from a Palestinian lady: stick a cocktail stick, toothpick or knife into the centre of the cake, to the bottom, and draw it out. If it comes out sticky, your cake isn't done yet. If it comes out clean, the cake's done.