Basbousa: Difference between revisions
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fmtting, originated in Somalia |
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| caption = Basbousa topped with [[walnut]] |
| caption = Basbousa topped with [[walnut]] |
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| country = [[Somalia]] |
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| region = [[Middle East]] |
| region = [[Middle East]] |
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[[File:Basbousa2.JPG|right|thumb|250|Basbousa topped with [[almonds]]]] |
[[File:Basbousa2.JPG|right|thumb|250|Basbousa topped with [[almonds]]]] |
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'''Basbousa''' ({{lang-so|Basbuusa}}, {{lang-tr|revani/ravani}}, {{lang-ar|بسبوسة }}) is a traditional [[Somali cuisine|Somali]] sweet cake.<ref name="origins">{{cite web|url=http://books.google.com/books?id=FJxlWwrVcKcC&printsec=frontcover#v=onepage&q&f=false |title=The Recipes of Africa |page=241 |date= |accessdate=2014-07-18}}</ref> It is made of cooked [[semolina]] or [[farina (food)|farina]] soaked in [[simple syrup]]. Coconut is a popular addition. The syrup may also optionally contain orange flower water or [[rose water]]. Other than [[Somalia]] and neighboring counties, it is also eaten in the former countries of the [[Ottoman Empire]]. |
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==Names== |
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'''Basbousa''' (Arabic بسبوسة ''basbūsah'') or '''hareesa''' (Arabic هريسة ''harīsa''), '''shamali''' (Armenian Շամալի), '''nammoura''' (in Lebanon <ref>http://www.tasteofbeirut.com/2014/07/citrus-bars-nammoura/</ref>), '''revani''' (from [[Persian language|Persian]]<ref>http://www.nisanyansozluk.com/?k=revani&x=0&y=0</ref>) used in the former countries of the [[Ottoman Empire]]: (Greek ραβανί and ρεβανί), '''revani''' (Turkish) or '''ravani''' is a sweet cake made of cooked [[semolina]] or [[farina (food)|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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Basbousa has many regional and [[dialect]] names: [[Arabic language|Arabic]] بسبوسة ''basbūsah'', هريسة ''harīsa'', ''nammoura'' (in [[Lebanon]]<ref>{{cite web|url=http://www.tasteofbeirut.com/2014/07/citrus-bars-nammoura/ |title=Taste of Beirut: Citrus muffins (Nammoura) |accessdate=2014-07-18}}</ref>), [[Armenian language|Armenian]] Շամալի '''shamali''', [[Turkish language|Turkish]] '''revani/revani''' (from [[Persian language|Persian]]<ref>{{cite web|url=http://www.nisanyansozluk.com/?k=revani&x=0&y=0 |title=Nishanyan - Turkish etymological dictionary: Revani (in Turkish) |accessdate=2014-07-18}}</ref>) and [[Greek language|Greek]] ραβανί and ρεβανί). |
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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]].{{cn|date=July 2014}} 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]].{{Citation needed|date=February 2010}} Basbousa is a particularly popular dessert among [[Coptic Orthodox Church of Alexandria|Coptic]] Christians for fasts such as [[Great Lent]] and the [[Nativity Fast]] as it is vegetarian. |
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]].{{cn|date=July 2014}} 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]].{{Citation needed|date=February 2010}} Basbousa is a particularly popular dessert among [[Coptic Orthodox Church of Alexandria|Coptic]] Christians for fasts such as [[Great Lent]] and the [[Nativity Fast]] as it is vegetarian. |
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==Pastūsha== |
==Pastūsha== |
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[[File:Pastucha.JPG|right|thumb|250px|Pastūçha topped with ground pistachio]] |
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'''Pastūsha''' (sometimes stylized as '''Pastūçha''') is a variant of basbousa that originated in [[Kuwait]] in the 2010s. Like Basbousa, it is made of [[semolina]] soaked in sweet [[syrup]]. It is characterized by the addition of finely ground [[pistachios]] and [[orange flower water]]. |
'''Pastūsha''' (sometimes stylized as '''Pastūçha''') is a variant of basbousa that originated in [[Kuwait]] in the 2010s. Like Basbousa, it is made of [[semolina]] soaked in sweet [[syrup]]. It is characterized by the addition of finely ground [[pistachios]] and [[orange flower water]]. |
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==References== |
==References== |
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{{Reflist}} |
{{Reflist|1}} |
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* |
*Alan Davidson, [[Oxford Companion to Food]] |
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==External links== |
==External links== |
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* |
*[http://www.nobelio.de/essen-und-trinken/revani-orientalisches-dessert-11247.html How to make Basbousa/Revani (in German)] |
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[[Category:Middle Eastern cuisine]] |
[[Category:Middle Eastern cuisine]] |
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[[Category:Somalian cuisine]] |
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[[Category:Ottoman cuisine]] |
[[Category:Ottoman cuisine]] |
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[[Category:Turkish cuisine]] |
[[Category:Turkish cuisine]] |
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Revision as of 23:49, 18 July 2014
 Basbousa topped with walnut | |
| Type | Dessert |
|---|---|
| Place of origin | Somalia |
| Region or state | Middle East |
| Main ingredients | Semolina or farina, syrup |
Basbousa (Somali: Basbuusa, Turkish: revani/ravani, Arabic: بسبوسة) is a traditional Somali sweet cake.[1] It is 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. Other than Somalia and neighboring counties, it is also eaten in the former countries of the Ottoman Empire.
Names
Basbousa has many regional and dialect names: Arabic بسبوسة basbūsah, هريسة harīsa, nammoura (in Lebanon[2]), Armenian Շամալի shamali, Turkish revani/revani (from Persian[3]) and Greek ραβανί and ρεβανί).
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.[citation needed] 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.[citation needed] Basbousa is a particularly popular dessert among Coptic Christians for fasts such as Great Lent and the Nativity Fast as it is vegetarian.
Pastūsha
Pastūsha (sometimes stylized as Pastūçha) is a variant of basbousa that originated in Kuwait in the 2010s. Like Basbousa, it is made of semolina soaked in sweet syrup. It is characterized by the addition of finely ground pistachios and orange flower water.
See also
References
- ^ "The Recipes of Africa". p. 241. Retrieved 2014-07-18.
- ^ "Taste of Beirut: Citrus muffins (Nammoura)". Retrieved 2014-07-18.
- ^ "Nishanyan - Turkish etymological dictionary: Revani (in Turkish)". Retrieved 2014-07-18.
- Alan Davidson, Oxford Companion to Food