Does basisa need cooking?

No. It is wheat flour already sun-dried and toasted, so it is mixed and eaten straight away.

Can I use bee honey instead of black honey?

You can, and it comes out lighter and less bitter. Black honey is the well-known Saidi version.

Make as much as you will eat. The dry basisa itself keeps in a dry place away from the sun.

An Upper Egyptian breakfast in five minutes: basisa, black honey, sesame tahini and a little samna — worked by hand and eaten with bread.

Mix the black honey and tahini in a bowl until they come together into a light brown paste.
Add the basisa gradually and stir — it is what absorbs the mixture, so add it in batches.
Add the samna and keep stirring until the mixture becomes a soft dough.
If it is too dry, add a spoon of lukewarm water at a time. You want it to gather on the spoon without sliding off.
Serve with shamsi bread or bettaw.

Basisa is wheat flour sun-dried and toasted, so it is ready to eat without cooking — which is why this recipe needs no heat.

The ratio is a matter of taste: more black honey is sweeter and heavier, more tahini is lighter and richer.

Does basisa need cooking?: No. It is wheat flour already sun-dried and toasted, so it is mixed and eaten straight away.
Can I use bee honey instead of black honey?: You can, and it comes out lighter and less bitter. Black honey is the well-known Saidi version.
How do I keep it after mixing?: Make as much as you will eat. The dry basisa itself keeps in a dry place away from the sun.