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
- 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)
- 1½ cups white sugar
- 1½ 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.
- Add the sugar and hot water into a small saucepan.