Semolina Cakes

Three classic variations of the beloved Egyptian-Levantine dessert: a dense, moist semolina cake soaked in fragrant syrup and finished with nuts. Each name reflects a regional tradition, but all share the same golden sweetness.

  • Basbousa – Contains coconut and soaked in vanilla caramel syrup, usually topped with hazelnuts or almonds. Soft, crumbly, and aromatic.

  • Harissa – Slightly denser and thicker, soaked with orange blossom syrup, and traditionally topped with an opulent layer of pistachios.
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