Basbousa

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Basbousa
Basboosa.jpg
Basbousa topped with walnut
Region or state
Middle East
Main ingredients
Semolina or farina, syrup
Cookbook:Basbousa  Basbousa
Basbousa topped with almonds

Basbousa (Arabic بسبوسة basbūsah) or hareesa (Arabic هريسة harīsa), shamali (Armenian Շամալի), nammoura (in Lebanon [1]), revani (from Persian[2]) used in the former countries of the Ottoman Empire: (Greek ραβανί and ρεβανί), revani (Turkish) or ravani is a sweet cake made of cooked semolina or farina soaked in simple 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.[citation needed] 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, Alexandria, and Jordan.[citation needed] Basbousa is a particularly popular dessert among Coptic Christians for fasts such as Great Lent and the Nativity Fast as it is vegetarian.

Pastūsha[edit]

Pastūçha topped with ground pistachio

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

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