User:Wikx62/Basbousa
Notes[edit]
From Arab America [1]
- originated in the Ottoman Empire which is now modern day Turkey
- later popularized in egypt
- cooked to celebrate the ottoman empire conquering Armenia in 16th century
- turks call it revani
From the Oxford Companion to Food (3rd edition) [2]
- Ma'mounia is origin of basbousa
- originally made by cooking sugar syrup with rice that was cooked in fat
- recipe then used semolina
- usually served warm with cinnamon and eishta (see if this has a page to tag)
- basbousa changed so that cake was baked before adding syrup rather than cooking ingredients with syrup
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Article Draft[edit]
History[edit]
Basbousa was made during the 16th Century in the Ottoman Empire, current day Turkey to celebrate the conquering of Armenia. It was called revani and is still referred to as revani by Turkish people today. [1]
Alternatively, the Oxford Companion to Food (3rd edition) says basbousa was developed from a dish called ma'mounia which was created around the 10th century. Ma'mounia was made by cooking rice cooked in fat in syrup. This recipe was later altered to use semolina and the batter was cooked first before being soaked in syrup. [2]
References[edit]
Umphlet, Caroline (2022-06-22). "If You Haven't Tried this Egyptian Sweet, You're Missing Out - Basbousa Recipe". Arab America. Retrieved 2024-03-20.
Davidson, Alan; Jaine, Tom; Vannithone, Soun (2014). The Oxford companion to food (3rd edition ed.). New York, NY: Oxford University Press. ISBN 978-0-19-967733-7.
- ^ a b Umphlet, Caroline (2022-06-22). "If You Haven't Tried this Egyptian Sweet, You're Missing Out - Basbousa Recipe". Arab America. Retrieved 2024-03-20.
- ^ a b Davidson, Alan; Jaine, Tom; Vannithone, Soun (2014). The Oxford companion to food (3rd edition ed.). New York, NY: Oxford University Press. ISBN 978-0-19-967733-7.
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