Hareeseh (Basbousa) is a traditional sweet cake from the Middle East. Additionally, it is very popular in Egypt, Palestine, Syria, and other Middle Eastern countries. The origin of basbousa came to the Ottoman Empire, which used to prepare delicacies and sweet dishes in the Sultan’s palaces. And then the basbousa moved to Egypt to become an important part of the Egyptian heritage. The Egyptians add to it their personal signature, such as nuts, cream, and others. As for its name, it goes back to the word “albus” which means mixing flour.

Whether you prefer it plain, cream, nuts, chocolate, cream, coconut, or even syrup only, basbousa remains the original One of the semolina, it shows slight differences from one country to another, but it is an oriental dessert par excellence, which you will find present on the tables of occasions, especially in the month of Ramadan, holidays and weddings, and an essential element in any “mixed” dessert dish. Everyone who eats

Hareeseh (Basbousa)

This recipe is known to most Middle Eastern cooks, baked flour, or Semolina soaked in simple syrup are the main ingredients of Basbousa. Also, coconut is another popular choice for an ingredient. Accordingly, mothers always add the coconut flavor to Basbousa for children's taste. Rosewater or Orange flower water is an extra addition to the syrup applied to the recipe. In many ways, Basbousa can be a healthy dessert and tasty to all age groups.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine Syrian Recipes
Servings 6 People
Calories 220 kcal


  • 2 cups coarse semolina
  • 1 cup melted ghee or butter (warm)
  • ½ cup white sugar
  • 170 g thick cream (Kashta or Gaimar), (Middle Eastern thick cream) can (¾ cup)
  • ½ cup shredded coconut
  • ¾ teaspoon baking powder
  • 20 peeled almonds (garnish)


  • cups white sugar
  • cups hot water
  • 4 tablespoons rose water


  • Melt the ghee or butter. on low heat until just melt . Do not boil.
  • Add the semolina and the melted ghee or butter into a bowl.
  • With the tips of your fingers mix lightly by lifting motion without pressing or kneading until the semolina is completely covered with ghee or butter.
  • Add the rest of ingredients over the semolina and ghee or butter mix.
  • Mix with wooden spoon or lightly with fingers without kneading.
  • Sprinkle little semolina into a 27cm round tray or into similar ratio size a square tray.
  • Spread the basbousa into the prepared pan. Dip fingers into little water and press the basbousa evenly.
  • Cut the basbousa into square. Add one almond in the centre of each square.
  • Bake in (350F/177C) about 15 to 18 minutes or until edges golden brown.
  • Prepare syrup while the basbousa is baking.
  • If the basbousa top did not turn into golden brown. Broil the basbousa about 1 minute.
  • Remove basbousa from the oven and spread the syrup evenly on top.

The Syrup

  • Add the sugar and hot water into a small saucepan.


Basbousa can be served hot or cold. It is recommended to keep it in the fridge after serving, and the family can have the Basbousa directly from the fridge.


Sodium: 71mgSugar: 20.6gFiber: 0.7gCalories: 220kcalFat: 8.3gProtein: 4.11gCarbohydrates: 32.75g
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