basbousa
Sign in to saveBasbousa () is a sweet, syrup-soaked semolina Arab dessert popular throughout the Arab world, Middle East and North Africa. The semolina batter is baked in a sheet pan, then sweetened with sugar syrup and typically cut into diamond (lozenge) shapes or squares.
Key facts
- Food.name
- Basbousa
- Food.image
- Basboosa.jpg
- Food.caption
- Basbousa topped with walnuts
- Food.alternate_name
- Harisa, Revaní (in Albania, Greece and Turkey
- Food.region
- Middle East, Balkans and North Africa
- Food.place_of_origin
- Arab world
- Food.type
- Dessert
- Food.served
- Cold or warm
- Food.main_ingredient
- Semolina or farina, syrup
via Wikipedia infobox
Article
5 sectionsContents
- History
- Names
- Variations
- See also
- References
Basbousa () is a sweet, syrup-soaked semolina Arab dessert popular throughout the Arab world, Middle East and North Africa. The semolina batter is baked in a sheet pan, 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 9th century Abbasid period. 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. According to food historian Gil Marks it is possible that semolina syrup cakes evolved from toasted semolina sweets like suji halva, as pastries and puddings in the middle east typically used semolina.