View source for Basbousa

{{Short description|Semolina or farina cake soaked in syrup}}
{{Infobox food
| name             = Basbousa 
| image            = Basboosa.jpg
| caption          = Basbousa topped with [[walnut]]s
| alternate_name   =  Harisa
| region           =  [[Middle East]], [[Balkans]] and [[North Africa]]  
| creator          = 
| course           = 
| type             = [[Dessert]]
| served           = Cold or warm
| main_ingredient  = [[Semolina]] or [[Farina (food)|farina]], [[syrup]]
| calories         =
| other            = 
}}
'''Basbousa''' ({{Langx|ar|بسبوسة|translit=basbūsah}}) is a sweet, syrup-soaked [[semolina]] dessert that is typically associated with [[Egyptian cuisine]]. Similar but slightly different dishes are also popular in the wider region.<ref>{{Cite web |title=Sudan's Sweet Guilty Pleasure: Basbousa |url=https://theafrikanstore.com/blogs/recipes/sudans-sweet-guilty-pleasure-basbousa?srsltid=AfmBOoqIj9JscuH1gf7l3iuZahuuw2Yrnb8ZUsqkRhhi8x6QFuzAzRm_ |access-date=2025-02-19 |website=The Ethnic Store Ltd |language=en}}</ref> The semolina batter is baked in a sheet pan,<ref>{{cite web |url=http://www.nestle-family.com/recipes/english/by-course-or-type-desserts-arabic-desserts_Basbousa_9214.aspx |title=Arabic Dessert |access-date=2015-01-14 |archive-date=2015-02-08 |archive-url=https://web.archive.org/web/20150208224131/http://www.nestle-family.com/recipes/english/by-course-or-type-desserts-arabic-desserts_Basbousa_9214.aspx |url-status=dead }}</ref> then sweetened with sugar syrup and typically cut into diamond (lozenge) shapes or squares.

== History ==
The ''Oxford Companion to Food'' (3rd edition) suggests that basbousa might have developed from a dish called ma'mounia, which was created around the 10th century. Ma'mounia was made by cooking rice in fat and syrup. This recipe was later adapted to use semolina, with the batter being cooked first and then soaked in syrup.<ref>{{Cite book |last1=Davidson |first1=Alan |title=The Oxford companion to food |last2=Jaine |first2=Tom |last3=Vannithone |first3=Soun |date=2014 |publisher=Oxford University Press |isbn=978-0-19-967733-7 |edition=3rd |location=New York, NY}}</ref>

Another take on its origin suggests that basbousa was first made during the 16th century in the [[Ottoman Empire]], likely in what is modern-day Turkey, to celebrate the conquest of Irevan.<ref>{{Cite web |last=Umphlet |first=Caroline |date=2022-06-22 |title=If You Haven't Tried this Egyptian Sweet, You're Missing Out - Basbousa Recipe |url=https://www.arabamerica.com/if-you-havent-tried-this-egyptian-sweet-youre-missing-out-basbousa-recipe/ |access-date=2024-03-20 |website=Arab America |language=en}}</ref>

==Names==
{{more citations needed section|date=November 2018}}
[[File:Basbousa2.JPG|thumb|200px|Basbousa in the [[Middle East]], the [[Balkans]], [[North Africa]], [[East Africa]] topped with [[almond]]s]]
It is found in the cuisines of the [[Middle East]], the [[Balkans]] and the [[North Africa]] under a variety of names.<ref>{{Cite web|last=Abitbol|first=Vera|date=2019-09-25|title=Syria: Basbousa|url=https://www.196flavors.com/syria-basbousa/|access-date=2020-10-04|website=196 flavors|language=en-US}}</ref>

*{{Langx|sq|revani}}, {{lang-sq-definite|revanija}}
*[[Arabic language|Arabic]]: {{lang|ar|هريسة}} {{Transliteration|ar|harīsa}} {{gloss|mashed or crushed}}, {{lang|ar|نمورة}} {{Transliteration|ar|nammoura}}, 
*{{Langx|hy|Շամալի|translit=shamali}}
*{{Langx|bg|реване|translit=revane}}
*Cypriot [[language|Greek]]: {{lang|el|σάμαλι}} shamali
*{{Langx|el|ρεβανί|revaní}}
*{{Langx|he|בסבוסה|translit=basbūsah}}
*{{Langx|mk|раванија|translit=ravanija}}
*{{Langx|so|basbuusa}}
*{{Langx|fa|روغنی|rowġani|oily}}
*{{langx|tr|revani}}
Basbousa is the most common name for this dessert in the Middle East but it may be named differently depending on the region; it is often called "hareesa" in the Levant. Note that "harissa" in North Africa is a [[harissa|spicy red sauce]]. It is a popular dessert offered in many sweets bakeries in the Middle East and especially popular during [[Ramadan]]. 
[[File:Vegan Basbousa by Uncle Lou's Kitchen.jpg|alt=vegan basbousa without eggs or milk uncle lous kitchen|thumb|Vegan basbousa (egg replaced by apple sauce)]]

==Variations==
'''Pastūsha''' (sometimes stylized as '''pastūçha''') is a variant of basbousa that originated in [[Kuwait]] in the 2010s.<ref>{{Cite web |date=2021-10-09 |title=Aunt Zaneb's Semolina Cake Recipe |url=https://www.recipegoulash.com/recipes/aunt-zanebs-semolina-cake-recipe/ |access-date=2022-02-28 |publisher=Easy Recipes |language=en-US |archive-date=2022-02-28 |archive-url=https://web.archive.org/web/20220228055225/https://www.recipegoulash.com/recipes/aunt-zanebs-semolina-cake-recipe/ |url-status=dead }}</ref> Like basbousa, it is made from [[semolina]] soaked in sweet [[syrup]]. It is characterized by the addition of finely ground [[pistachio]]s and orange flower water.

'''Basbousa bil ashta''': a [[Levant]]ine and [[Egypt|Egyptian]] variation of basbousa filled with milk cream in the middle.<ref>{{cite web |last1=Mansour |first1=Nermine |title=Basbousa Bel Ashta (Semolina Cake With Ashta Cream Filling) |url=https://www.seriouseats.com/basbousa-bel-ashta-recipe-7109622 |website=Serious Eats |access-date=5 June 2025 |language=en |date=25 Apr 2025}}</ref>

'''Vegan Basbousa''': Basbusa is also available in vegan form using apple sauce to bind the base mix together instead of dairy and eggs.

'''Basbousa eem Tapuzim''': [[Israel]]i variation from the coastal region, it is flavored with orange juice.

'''Basbousa bil Tamr''': Libyan variant of basbousa where date spread is being added between two layers of the basbousa.

'''Tishpishti''' or '''Tichpichtil''' is a [[Sephardic Jewish cuisine|Sephardic Jewish]] variant.<ref>{{Cite news |title=Tishpishti (Citrus Semolina Cake) |url=https://www.washingtonpost.com/recipes/tishpishti-citrus-semolina-cake/ |access-date=2024-03-21 |newspaper=Washington Post |language=en}}</ref><ref>רשליקה - Rashelika - ניחוח המטבח הירושלמי ספרדי המסורתי. 1999. pp. 82-87</ref> The name derives from the [[Turkish language|Turkish]] phrase "Tez Pişti," meaning "cooked quickly."<ref>{{Cite web |title=Tishpishti - Recipe |url=https://www.foodish.org/en/recipe/tishpishti/ |access-date=2024-08-31 |website=Foodish – by [[Anu – Museum of the Jewish People]] |language=en-US}}</ref>

'''Qizha''': Palestinian variant of basbousa with [[Nigella sativa|nigella]] seeds paste called [[Qizha]].<ref>{{cite news |last1=Berger |first1=Miriam |title=Is the world ready for this Palestinian dish? |url=https://www.bbc.com/travel/article/20190327-is-the-world-ready-for-this-palestinian-dish |access-date=5 June 2025 |work=www.bbc.com |date=28 March 2019}}</ref>

'''[[Hilbeh_(Dessert)|Hilbeh]]''': Palestinian variant of basbousa flavoured with [[fenugreek]] seeds.<ref>{{cite web |last1=el-Haddad |first1=Laila |author1-link=Laila el-Haddad |title=Fenugreek Olive Oil Cake (Saniyit Hulba) |url=https://www.washingtonpost.com/recipes/fenugreek-olive-oil-cake-saniyit-hulba/ |website=The Washington Post |language=en}}</ref>

'''Aflatoon''': [[South Asia]]n variant, made with [[semolina]], eggs, dry fruits, powder milk, and sugar syrup.

==See also==
* [[Arab cuisine]]
* [[Kalburabastı|Hurma]]
* [[Melomakarono]]

==References==
{{Reflist}}

'''Works cited'''
*{{cite book|last1=Davidson|first1=Alan|title=Oxford companion to food.|date=2014|publisher=Oxford University Press|location=[S.l.]|isbn=978-0199677337}}

{{Cakes}}
{{Egyptian cuisine}}
{{Armenian cuisine}}
{{Albanian cuisine}}
{{Greek cuisine}}
{{Israeli cuisine}}
{{Levantine cuisine}}
{{Turkish cuisine}}

[[Category:Cakes]]
[[Category:Egyptian cuisine]]
[[Category:Yemeni desserts]]
[[Category:Kuwaiti cuisine]]
[[Category:Ottoman cuisine]]
[[Category:Libyan cuisine]]
[[Category:Turkish desserts]]
[[Category:Arab pastries]]
[[Category:Israeli desserts]]
[[Category:Albanian cuisine]]
[[Category:Greek desserts]]
[[Category:Armenian desserts]]
[[Category:Semolina dishes]]