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​Directions

Step 1: Preparing the Cake

1. Mix together the semolina, flour, coconut, sugar & baking powder.

2. Melt the butter

3. Beat the egg

4. Add the milk, egg, melted butter and almond extract to the dry mixture and mix until combined and smooth.

5. Prepare an 8×11 pan. Generously butter the pan.

6. Transfer the mixture into the baking pan.

7. Using a sharp knife, cut the Basbousa into diamond shapes.

8. Preheat the oven to 350°F.

9. Bake for 30-40 minutes or until golden brown.

10. Retrace the cuts made prior to baking with a knife.

Step 2: Making the Syrup

1. Bring to boiling point the water, sugar & lemon juice.

2. Once the syrup reaches boiling point, reduce the heat to medium-low and let it simmer for 5-6 minutes.

3. After thickening the syrup a little bit by simmering it, add the rose water and let the syrup simmer again for another 1-2 minutes.

4. Transfer the syrup into a measuring jug and let it cool down.

Step 3: Soaking the Cake with Syrup

1. Pour the syrup on the Basbousa and decorate with shredded coconut.
​​Ingredients

  • 1-¼ cups of semolina
  • ½ cup of flour
  • 1-½ cups of natural unsweetened shredded coconut
  • 1 cup of milk
  • ¾ cup of sugar
  • 1 egg
  • 1 teaspoon of almond extract
  • 1 teaspoon of baking powder
  • 8 tablespoons of butter (4oz)
  • 1 cup of water
  • 1 cup of sugar
  • 2 tablespoons of lemon juice
  • 1 tablespoon of rose water

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How To Prepare
​How To Make Basbousa Cake

​What Our Costumers Say..

Basbousa (Arabic بسبوسة basbūsah) or hareesa (Arabic هريسة), revani (Turkish) or ravani and revani (Greek ραβανί and ρεβανί) is a sweet cake made of cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.

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It is found in the cuisines of the Eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma’mounia. In southern Greece, it is called ravani, while in the north, it is called revani. It is a traditional dessert in Veria. Basbousa is often called “hareesa” in the Maghreb, Alexandria, and Jordan. Basbousa is a particularly popular dessert among Coptic Christians for fasts such as Great Lent and the Nativity Fast as it is vegan.

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