The Egyptian and Levantine semolina cake soaked in syrup is commonly called basbousa.
Basbousa is a sweet cake made primarily from semolina, sugar, and dairy or oil, then baked and saturated with a sugar syrup. The syrup may be flavored with rose water, orange-blossom water, or lemon. Almonds are often pressed into the surface before baking.
The dessert is known by different names across the region. In Egypt, basbousa is a familiar name; in parts of the Levant it may be called namoura, while revani is a related semolina cake associated especially with Turkey and Greece. Recipes differ in texture from crumbly to moist and dense.
Basbousa is cut into diamonds or squares and is served at celebrations, family gatherings, and religious holidays. It should not be confused with kunafa, whose defining feature is a pastry-and-cheese structure rather than a plain semolina cake.