Basbousa (بسبوسة), also known as namoura, revani, or in Tunisia as harissa (not to be confused with the Tunisian chili paste of the same name), is a traditional Arabic dessert that is very popular in the Middle East, North Africa, and the Eastern Mediterranean. It is a moist, sweet semolina cake soaked in syrup, often served with coconut or nuts.
The word “basbousa” comes from the Arabic word “basa,” which means “to mix” or “to press,” referring to the preparation of the batter.
The cake is made from a dough of coarse wheat semolina or farina. After baking, it is soaked in a sweet sugar syrup. This makes basbousa wonderfully moist on the inside. Semolina is absolutely key to the preparation, as it gives the cake its characteristic texture, flavor, and aroma. Thanks to the coarse texture of the semolina, the cake has a distinctive grainy, slightly crunchy texture that contrasts beautifully with the moistness of the syrup-soaked cake. The dessert is also relatively easy to make, requiring no complicated ingredients or techniques.
Basbousa is a popular sweet treat for various celebrations and holidays. In the Arab world, it is often prepared during the fasting month of Ramadan and eaten after sunset to break the day’s fast. In Egypt, Lebanon, or Palestine, it is a common dessert at weddings, sometimes garnished with almonds. In Turkey, it is baked for Eid al-Fitr (the festival marking the end of Ramadan), while in Greece, it is often served during Easter.
Although the basic recipe for basbousa is similar across regions, there is no single “correct” version of this beloved dessert. On the contrary, basbousa boasts a wide variety of regional adaptations and variations. In some places, coconut is added to the batter, while in others, nuts or powdered milk are used. The Greek version often includes orange zest and cinnamon, while the Turkish version is soaked in a lighter, less sweet syrup infused with rose water.
Bon appétit!
