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 Harissa. In 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
Sugar 100 gm
Butter 65 gm
Baking powder 1 1/2 tsp
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.
- Prepare your baking tray or muffin pan by greasing it with butter & sprinkle breadcrumb to cover the entire area.
- Melt butter separately & cool it.
- Combine together Curd + eggs + 100gm sugar & vanilla essence in a bowl.
- Add in the cooled melted butter to the above mixture.
- Beat all the above till well blended & sugar has dissolved.
- Now add in Semolina & baking powder.Mix well.
- Pour the prepared mixture in a prepared tin & bake it@175 degress C for 45 minutes until it turns brown.
- When the cake is done allow it to cool for 5 minutes & then slowly in parts pour over syrup evenly all over the cake.
- Allow it to seep down & soad for about an hour.
- 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.