Basbousa - Wikipedia. Basbousa (Arabic: بسبوسة‎‎), is a traditional Middle Eastern sweet cake.[1] It is made from cooked semolina or farina soaked in simple syrup.[2]Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water. Basbousa has many regional and dialect names (Arabic: بسبوسة basbūsah, هريسة harīsa, and nammoura (in Lebanon[3]), Armenian: Շամալի shamali, Turkish: revani or ravani (from Persian[4]), French: gabelouze, kalbelouz, and qualb- el- louz (in Tunisian French), Greek: ραβανί and ρεβανί). It is found in the cuisines of the Middle East, the Balkans and the Horn of Africa under a variety of names. In southern Greece, it is called ravani, while in the north, it is called revani.

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Basbousa is often called "hareesa" in Jordan, the Maghreb, and the Egyptian city of Alexandria.[citation needed] Basbousa is a particularly popular dessert among the Egyptian. Coptic Christians for fasts, such as Great Lent and the Nativity Fast as it can be made vegan.[citation needed]In Israel, a variety of the dish flavoured with yogurt, honey and spices is popular in Shavuot. Pastūsha[edit]Pastūsha (sometimes stylized as Pastūçha) is a variant of basbousa that originated in Kuwait in the 2.

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[edit]References[edit]Works cited. Davidson, Alan (2. Oxford companion to food. S. l.]: Oxford University Press.

ISBN 9. 78- 0. 19. External links[edit]. Fermenting Foods on this page.