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Basbousa

Basbousa (Egyptian Arabic: بسبوسة‎) or Hareeseh, or Nammoura, is a traditional Middle Eastern sweet cake that originated in Egypt.[2][3] It is made from a semolina batter [4] and sweetened with orange flower water or rose water simple syrup. The semolina cake is featured in Middle Eastern cuisines, Greek cuisine, Armenian cuisine, Israeli cuisine and many others. It is called basbousa in Egyptian Arabic and Hareeseh in Arabic, shamali in Armenian. The Persian name for the cake, revani, has also entered the Greek and Turkish.

Names

Basbousa Middle East, the Balkans and North Africa topped with almonds

It is found in the cuisines of the Middle East, the Balkans and the North Africa under a variety of names.


Basbousa is the dessert's Egyptian name, and it's often called "hareesa" in the Levant, the Maghreb, and also the Egyptian city of Alexandria, though in other parts of Egypt Hareesa is a different type of dessert. Basbousa is a popular dessert among all Egyptians, it's a main Egyptian dish at Eids and Ramadan tables, also for Christians in their fasts, such as the Great Lent and Nativity, as it can be made vegan.

Pastūsha

Pastūsha (sometimes stylized as Pastūçha) is a variant of basbousa that originated in Kuwait in the 2010s. Like basbousa, it is made from semolina soaked in sweet syrup. It is characterized by the addition of finely ground pistachios and orange flower water.

See also

References

  1. ^ "Καλόν πράμαν ή σιάμαλι". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 26 November 2015.
  2. ^ Around the World in Twelve Plates – Egyptian Basbousa, Basbousa is an Egyptian classic cake made from durum semolina and a whole lot of dairy which is also popular in many other Middle Eastern countries.
  3. ^ The Recipes of Africa. p. 241. Retrieved 2014-07-18.
  4. ^ "Arabic Dessert".
  5. ^ "Nishanyan - Turkish etymological dictionary: Revani (in Turkish)". Retrieved 2014-07-18.

Works cited

  • Davidson, Alan (2014). Oxford companion to food. [S.l.]: Oxford University Press. ISBN 978-0199677337.