Basbousa is a Middle Eastern dessert packed with exotic flavors and a burst of sweetness in every bite. With its irresistible crunch and coconut topping, you won't be able to resist the authentic ...

1. Preheat oven to 180C (360F). Grease an 9x9-inch (23cm) or a 9-10” (23-26cm) round cake pan with butter. 2. In a large bowl beat egg with sugar until light and pale.

Basbousa (basbussa, basboosa) has Ottoman roots. It is popular across many Middle Eastern countries known by many other names such as harissa, namoura and revani to name a few, and is an Egyptian ...

Basbousa is cooked with coconut, butter soaked in rose scented sugar syrup and garnished with nuts. In Arabic, we can call our loved ones “basbousa”.

Basbousa (Coconut Crumble Cake) Tip: Start the homemade syrup once the basbousa has gone into the oven, then keep it warm while the cake is baking. This will give you more than enough time to make ...

Basbousa also known as Hereessa is a traditional dessert from the Middle East which is made up of Semolina drenched in sugar syrup. The flavoured syrup with extracts of lemon and rose is a winning ...

The Oxford Companion to Food traces basbousa instead to ma'mounia, a sweet named after Caliph Ma'moun, a 10th century ruler during the Abbasid Caliphate that stretched from Egypt to Afghanistan.

Like basbousa (and so many other Middle Eastern desserts), kanafeh is soaked in sugar syrup. But kanafeh is also stuffed with — no joke — salty, stretchy, melty cheese (or sometimes cream or ...

The basbousa milkshake at Ragadan is an opulent, ambrosial swirl of textures and temperatures. Printed in ink. Printed without a paywall. Help support Chicago’s premier alt-weekly.