Basbousa is a sweet cake made of a semolina or farina soaked in syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.
It is found in the cuisines of the Eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia. In southern Greece, it is called ravani, while in the north, it is called revani. It is a traditional dessert in Veria. Basbousa is often called "Hareesa" in the Maghreb and Alexandria.
Ingredients
Syrup
- 2 cups sugar
- 2 cups water
- 1 whole lemon
- 3 teaspoons honey
Basbousa
- 3 cups semolina
- 1 cup flour
- 1½ teaspoons baking powder
- 1 cup sugar
- 1 cup oil
- 1 cup milk
Directions
Syrup
- Peel the lemon with a potato peeler to get flat strips of peel.
- Juice the lemon.
- Bring the sugar, water, and lemon juice to a boil.
- Throw in the rind of the lemon.
- Boil until the lemon rind is hard or the mixture is a runny syrup consistency.
- Add the honey.
- Set aside while you make the Basbousa.
Basbousa
- Mix the semolina, flour, sugar, and baking powder.
- Add the oil and mix until all the batter is well blended.
- Grease a large cookie sheet tray (10 x 16 inches).
- Add the milk just before you are about to bake.
- Dot the mixture into the greased pan by spoonfuls.
- Level the mixture with your hand (dipped in milk).
- Shake the tray to level.
- Bake for ½ hour at 350°F.
- Cut into squares and return to the oven for 5 – 10 minutes.
- Pour the syrup over the Basbousa immediately after you remove it from the oven .