Basbousa – LADL Flowchart Recipe
Origin: Egypt and Libya
AKA: Revani (Turkey and Greece), Namoura (Syria)
About: Basbousa is a traditional dessert cake made throughout Northern Africa and the Middle East. Seminola (ground durum wheat) flour is used for the cake base and topped with syrup or honey. A variety of nuts and fruits can be added and dry unsweetened coconut is a popular addition. Since the syrup soaks into the bread before serving, each piece is very sweet and a delicious end to a meal!
If you’re not familiar with seminola, it’s is the endosperm of durum wheat. Coarsely ground, semolina’s primary use is in the making of pasta and couscous. The endosperm is separated from the bran through sifting during the milling process. It is then ground into flour. The flour is rich in gluten.
- Cinnamon stick, 1 — added to the syrup
- Rosewater, 1 tbsp — added to the syrup
- Sweetened shredded coconut or coconut chips, ¼ cup — added to the batter
- Seminola flour — Spelt flour, Kamut flour (both can be tolerated by most people with wheat allergies)