Join us January 16 and 17 at Cafe Asif for a special menu celebrating basbousa and the many variations of the sweet.
Semolina cakes are iconic in this part of the world. There are Balkan, Greek, Syrian, and Lebanese variations, as well as Palestinian and Egyptian, to name a few. In Israel, where it’s typically called basbousa, the cake transcends communities and cuisines — it’s a staple in humble home kitchens and can also be found on the dessert menus of acclaimed restaurants. The cake’s history helps tell the story of the region and the diversity of Israel today.
At breakfast, we’ll serve a Syrian semolina porridge with orange blossom water, pistachios, and cinnamon — the prototype of the basbousa we know today. For dessert later in the day, you will find hareesa bil qishta, a semolina cake with malabi ice cream by chef Safa Ibrahim, Palestinian dahdah with its ma’amoul-like texture, and a semolina cake covered in whole pistachios. Looking to make semolina sweets at home? Our deli will be stocked with rosewater syrup made by artisan producer Naama Sternlicht and locally milled semolina from Hagay Ben-Yehuda from Hagay Bread.