|Alternative names||Basbuusa, Şambalı, Samali, Kalo prama|
|Region or state||Egypt, Middle East, North Africa , the Balkans, the Caucasus|
|Serving temperature||Cold or Warm|
|Main ingredients||Semolina or farina, syrup, yogurt|
|Variations||Orange blossom syrup or rose|
|Calorie rich kcal|
Basbousa or Harisah, (Arabic: بسبوسة), is a traditional Egyptian (Middle Eastern) sweet cake. It is made from cooked semolina or farina soaked in attar; coconut is also a popular option to add into this pastry. Orange flower water or rose water is also an optional addition to the simple syrup used in the basbousa. The semolina cake is featured in Arab cuisine, Turkish cuisine, Greek cuisine, Armenian cuisine, Israeli cuisine and many others. It is called basbousa in Arabic and shamali in Armenian. The Persian name for the cake, revani, has also entered the Greek and Turkish languages.
This section needs additional citations for verification. (November 2018) (Learn how and when to remove this template message)
- Arabic: بسبوسة basbūsah, هريسة harīsa, and nammoura
- Armenian: Շամալի shamali
- Greek: ραβανί or ρεβανί (ravani or revani).
- Turkish: revani or ravani (from Persian)
Basbousa is often called "hareesa" in the Levant, the Maghreb, and the Egyptian city of Alexandria. 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.
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.
- "Καλόν πράμαν ή σιάμαλι". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 26 November 2015.
- The Recipes of Africa. p. 241. Retrieved 2014-07-18.
- "Arabic Dessert".
- "Nishanyan - Turkish etymological dictionary: Revani (in Turkish)". Retrieved 2014-07-18.
- Davidson, Alan (2014). Oxford companion to food. [S.l.]: Oxford University Press. ISBN 978-0199677337.
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|