Basbousa

, 1983. 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. An 1890 Ottoman Turkish to English dictionary by British lexicographer James Redhouse defined rewani () as "A kind of sponge-cake", it also defined rewaniji as a seller of said cake. ==Names==

, the Balkans, North Africa, East Africa topped with almonds It is found in the cuisines of the Middle East, the Balkans and North Africa under a variety of names. • , • , , • • • • 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 spicy red sauce. It is a popular dessert offered in many sweets bakeries in the Middle East and especially popular during Ramadan. Şambali is also referred to as "Damascus dessert" or "Damascus honey". Basbousa is believed by some derive its name from a colloquial Arabic expression meaning "just a kiss" (). The Turkish revani is derived from the Persian word for oil or butter (). However, some claim that revani is derived from "Revan"; the Turkish name for Yerevan, and that the dessert was made to commomerate the Ottoman conquest of Yerevan by Sultan Murad IV. ==Variations==

Many variations of syrup-soaked semolina paste can be found in the Middle East; common ingredients include coconut, rose water, citrus, among many others. Some denser versions also include eggs, modern versions include baking powder. Like basbousa, it is made from semolina soaked in sweet syrup. It is characterized by the addition of finely ground pistachios and orange flower water. • Basbousa bil ashta: a Levantine and Egyptian variation of basbousa filled with qishta (milk clotted cream) in the middle. • 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: Israeli 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 variant. The name derives from the Turkish phrase "Tez Pişti," meaning "cooked quickly." • Qizha pie: Palestinian variant of basbousa flavored with nigella seeds paste called Qizha. • Revani: Turkish variation, typically flavored with citrus juice. • Hilbeh: Palestinian variant of basbousa flavoured with fenugreek seeds. • Anise hareeseh (): Levantine anise flavored variation especially popular among Palestinians. • Shendetlie is an Albanian honey and walnut cake. • Kalb el louz is an Algerian semolina cake made with almond flour • Hareesa nabaqia () originates from the city of Al-Nabek, Syria, and is coated in smen (clarified butter) and pistachios. • Şambali: Similar to revani, made with syrup, yogurt and semolina, it is popular in Greece and İzmir. ==See also==