|Place of origin||Eritrea|
|Region or state||Middle East|
|Main ingredients||Semolina or farina, syrup|
|Cookbook: Basbousa Media: Basbousa|
Basbousa Turkish: revani/ravani, Arabic: بسبوسة ) is a traditional Middle Eastern sweet cake. It is 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.
Basbousa has many regional and dialect names: Arabic بسبوسة basbūsah, هريسة harīsa, nammoura (in Lebanon), Armenian Շամալի shamali, Turkish revani/revani (from Persian), gabelouze/kalbelouz/qualb-el-louz in Tunisian French, and Greek ραβανί and ρεβανί.
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. In southern Greece, it is called ravani, while in the north, it is called revani. Basbousa is often called "hareesa" in the Maghreb, Alexandria, and Jordan. Basbousa is a particularly popular dessert among Coptic Christians for fasts such as Great Lent and the Nativity Fast as it is vegetarian.
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.
- The Recipes of Africa. p. 241. Retrieved 2014-07-18.
- "Arabic Dessert".
- "Taste of Beirut: Citrus muffins (Nammoura)". Retrieved 2014-07-18.
- "Nishanyan - Turkish etymological dictionary: Revani (in Turkish)". Retrieved 2014-07-18.
- Alan Davidson, Oxford Companion to Food