Basbousa

Basbousa is a beloved traditional sweet cake from the Middle East, originally hailing from Egypt but enjoyed across many countries. This delightful dessert is made from a semolina batter sweetened with orange flower water, rose water, or simple syrup, and is typically cut into diamond shapes. You'll find basbousa in various Middle Eastern cuisines, as well as in Greek, Azerbaijani, and Turkish fare.

Depending on where you are, basbousa goes by different names. In Egyptian Arabic, it's called basbūsah, while in other Arabic-speaking regions, it might be known as هريسة (harīsa) or نمورة (nammoura). Armenians call it Շամալի (shamali), Greeks refer to it as σάμαλι (samali), and in Turkey, it's known as revani. In Egypt and North Africa, it’s commonly called basbousa, but in the Levant and Alexandria, you might hear it referred to as "hareesa." However, be aware that "hareesa" can mean a different dessert in other parts of Egypt, and in North Africa, "hareessa" actually refers to a spicy red sauce.

Basbousa is a popular treat for festive occasions in Egypt, such as Eids and Ramadan, as well as for Christian fasts like the Great Lent and Nativity, thanks to its easy adaptation to a vegan recipe.

There are some delicious variations of basbousa too. For instance, Pastūsha (also spelled pastūçha) is a Kuwaiti twist from the 2010s that includes semolina soaked in sweet syrup, with finely ground pistachios and orange flower water. Another variation is Basbousa bil ashta, a Levantine specialty that features a creamy ashta filling in the middle.

Whether you try the classic version or one of its delightful variants, basbousa is a sweet treat that is sure to please!