Basbousa

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Basbousa or Harissa is a middle eastern sweet cake made from semolina or farina & then soaked in  flavored sugar syrup rose water or orange blossom water.It is  garnished with almond or crushed pistachios & grated coconut.  Some also soak this cake in honey & water syrup.


Through out middle east it has different names. Lebanese call it Nammoura, Egyptians call it Basbousa Syrian HarissaIn Turkey & Greece it  is called Revani or Ravani. In UAE it is called Harissa and sometimes basbousa also.

I was never inclined to try out Basbousa at home as this sweet is easily available here in every supermarkets & sweet shops. But Lecker&yummyrecipes had inspired me to try it out. And I was not at all  dissapointed.

 For more step by step details pls check her blog here.  

I have made Basbousa in combination with syrup made from sugar, honey and water. No garnishes, just love it simply plain without any nuts. And I  have baked it in  muffins pan & a tray. You can make it in tray also.

Serving: 5-7 person

 Semolina 250 gm
Curd 250 gm
Eggs 2
Sugar 100 gm 
Butter 65 gm
Baking powder 1 1/2 tsp
Breadcrumbs 3tbsp
Garnish: crushed pistachios  or grated coconut

For the syrup
Sugar 100 gm + 75 ml honey (i use sidra honey)
Lemon juice of 1/2 lemon
Water 375 ml

For the syrup:- Mix together sugar & water for 5 minutes.Add lemon juice & boil for two minutes.Now add in honey.Mix well. Set aside for cooling.

Method:-

  1. Prepare your baking tray or muffin pan by greasing it with butter & sprinkle breadcrumb to cover the entire area.
  2. Melt butter separately & cool it.
  3. Combine together Curd + eggs + 100gm sugar & vanilla essence  in a bowl.
  4.  Add in the cooled melted butter to the above mixture.
  5. Beat all the above till well blended & sugar has dissolved.
  6. Now add in Semolina & baking powder.Mix well.
  7. Pour the prepared mixture in a prepared tin & bake it@175 degress C for 45 minutes until it turns brown.
  8. When the cake is done allow it to cool for 5 minutes & then slowly in  parts pour over syrup evenly all over the cake.
  9. Allow it to seep down & soad for about  an hour.
  10. Cut it diagonally & garnish with crushed pistachios or grated coconut
My NOTE on the recipe is to prepare one day in advance.It tastes much better the next day.


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