A ‘Kiss From the Past’: Semolina Cakes
Semolina desserts have a rich history in the Middle East. The first mention of a sweet semolina dessert likely appears in the Bible, and over the years, semolina has become an integral part of the region’s cuisine. One of its most significant contributions — alongside kibbeh or couscous — is in desserts: semolina cakes, which are often topped with sugar syrup, giving them a moist texture. Read about the journey of semolina cake from the Ottoman Empire to dessert menus in restaurants in Israel in “Back to Basbousa Basics.”
Today, there are many variations and names for the cake, including basbousa (which means “just a kiss” in Arabic), namoura, hareesa, and revani. We’ve gathered several semolina dessert recipes including the ancient prototype of the cake called ma’amuniya, which is essentially a sweet semolina porridge, and the iconic basbousa cake recipe from Machneyuda. There are also recipes for a Syrian cake called harissa that’s coated with pistachios, one with a malabi filling, and more.
