This dessert is the joy of Eastern Mediterranean countries. Different regions have different names for dish. It is made with a few ingredients only, that are baked and bathed in syrup. This makes it a great dessert that can be easily refrigerated to be enjoyed anytime of the day. In this occasion, I will use the name Basbousa- as it has whimsical ring to my ears. While each region makes it slightly different, the semolina and the syrup is a must. You can call this dessert any of the names below.

• Namoura- Lebanon
• Basbousa – Egypt
• Harissa- Palestine and Jordan
• Revani- Persia
• Shamali- Armenia  

Ingredients :

• 1 ½ cup coarse semolina 
• 1 cup shredded dry coconut
• 1 cup yogurt
• 1/3 cup vegetable oil
• ½ cup whole milk
• ¼ tsp baking soda
• ¾ tsp baking powder
• 1/8 tsp salt
• *2/3 TBS tahini to be used on the pan and the sides to make it nonstick

Direction

1. Stir all dry ingredients together, mixing them well.
2. Add yogurt, milk and vegetable oil and mix them well. 
3. Preheat oven to 350F. 
4. Cover the pan with tahini making sure the bottom and the sides are covered. 
5. pour the mixture evenly
6. Using sharp knife cut the cake inot diamond or 2 inch square pieces 
7. Decorate each piece with almond or walnuts (optional)
8. Bake about 25 minutes. 
9. Once out of the oven, pour syrup all over and go over the cut slices with a knife. 

For the Syrup:

Ingredients Syrup:

• 2 Cups sugar
• 1 Cups water
• 1 tsp orange blossom
• 1 tsp rose water
• 1 TBS fresh lemon juice 
• Add water and sugar in a small cooking pan on high heat.
• Stir it few times, once it comes to boil, let it simmer for 5 minutes. 
• Add the rose water, orange blossom, lemon juice, give one final mix and turn off the heat.