By birth, I'm a Buddhist but I grew around Muslim cultures as I lived in Bahrain after birth. Arab sweets are far most the best sweets I have ever tried.
One day, Mother had brought a plate full of Ramadan Sweets, neighbours had sent she said. Out of all this Diamond shaped piece drenched in honey syrup with an almond topped sought to catch my eye. Its goldish brown colour made it look so delicious. I hadnt known what it was made out of nor tasted it before. The very next day, I had gone over to the neighbours house to ask about what this HEAVENLY PIECE OF SWEET was. This was one of my most admired sweets, Basbousa also called Semolina Cake. We had a nice drooling chat about how it was made out of Semolina and its recipe and nutrition. Sweets like this used to go around throughout the Ramadan season. Basbousa took a special place in my heart for its sweetness. It is made in very easy steps with so little and simple ingredients.
Even after several years later, I still make Basbousa in Sri Lanka for my family with some variations of my own. This takes me down the memory lane; the palm trees the hot breeze, the dry sand, the smell of Ramadan, the clear skies... how I love this beautiful culture.