Basbousa is a traditional Middle Eastern cake, also known as harissa, nammoura and revani in some Mediterranean regions. It is made of semolina soaked in a flavored sugar syrup. The sugar syrup is usually flavored with honey, rose water or orange blossom water. Basbousa has a soft texture with a slightly crunch top.
Basbousa was one of the recipes suggested by Nupur of UK Rasoi for this month's Home Bakers Challenge, a baking group started by Priya. The original recipe calls for resting the batter overnight, but I rested only for 2 hours. Medium coarse semolina works best for this cake. Coconut adds an additional flavor to this cake. The cake absorbs all the warm sugar syrup making it soft and moist. Store the cake in an airtight container. Off to the recipe now.
Notes and Tips
- The amount of milk required depends upon the semolina. Add more or less milk accordingly to make batter with thick porridge consistency.
- To blanch almonds, place them in boiling water for about 1 minute. Drain and immediately place into a bowl of ice water. Rub the skin to peel.