Basbousa is dessert made from coarse sweet semolina, and means small kiss in Arabic. Don't miss the latest recipe videos each week. Then it is sweetened with simple syrup and flavored with, So make sure to use coarse semolina for a sturdy. Pour the sugar syrup over the basbousa and arrange almonds on each diamond cut. Equal quantities of sugar and water are boiled, and then flavored with lemon juice and rose water. Once the semolina cake is prepared, the sugar syrup is poured over the cake, making it more delicious. Slice and enjoy! Stir in a 1/2 cup water. The cake soaks up the syrup and makes it very moist. Combining semolina flour, coconut flakes, yogurt. People of the World…Ladies and Gentlemen…Boys and Girls… Please make … Bring to a boil and then allow to cool completely to room temperature. If you overcook it, it will become hard and crumble as well. Place in the oven on the middle rack for 30 minutes or until golden brown. Melt the milk and butter together. Incorporate ingredients well by mixing them together by hand. The search for the perfect, aunthenic Egyptian-style basbousa stops here! It combines semolina, coconut, yogurt, sugar and simple syrup to create a truly delightful sweet. Basbousa with coconut is a traditional Middle Eastern sweet cake or dessert that originated in Egypt.It is made from a semolina batter and sweetened with and orange flower water or rose water simple syrup. Bring to a boil and then remove from heat and allow to cool for about 20 minutes. Learn how your comment data is processed. Cut the basbousa into quarters, follow the brown dashed lines. For best result, let it sit for 1 hour before serving. It combines semolina, coconut, yogurt, sugar and simple syrup to create a truly delightful sweet. To make the qashta: mix together the milk, corn starch, flour and sugar in a large pot. It is usually made of semolina, sugar, milk, oil, baking powder, rose water, flour and syrup. that is made primarily from a semolina mixture. Come along with me as I #CookTheStates . BREAKFAST  /  MEAT  /  SWEETS  /  VEGETARIAN  /  APPETIZERS. To finish the dessert, you need to pour the syrup over the cake so it absorbs the sweet goodness. In a bowl, mix the fine semolina, sugar and grated coconut. You’ll want to use desiccated coconut for this recipe. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make. Once you’ve assembled your cake, place it in the middle shelf of your oven. Get a baking pan (about 8 inches in diameter) and grease and flour around it. this dissert is most famous in Arabic countries just like baklava. You can now place this in the oven to bake. There’s nothing quite like cooking with your hands! This basbousa recipe is very easy. Follow me on Youtube, Instagram, Pinterest and Facebook! If you don’t cook it enough, the cake will just fall apart. Semolina is the bulk of this recipe (it is a semolina cake after all!). First of all, preheat the oven to 400F. Combine the semolina, vanilla, baking powder and baking soda in a separate bowl. There are several recipes for basbousa like basbousa with cream or basbousa with yogurt…etc. In a medium skillet over medium heat, place the full amount (150g) of powdered milk and … For the Syrup. The whole cake just fell apart in seconds. Mix them well unless it converts into syrup. Semolina or farina is the main ingredient in the preparation of Basboosa along with desiccated coconut which is a popular addition. So, Naima sent me her recipe, and I asked her if she minded if I tweaked it a little. As with most dessert recipes, the quality of the ingredients and how you use them makes all the difference. Once the syrup begins to boil, add in honey. More frequently you can find this type of yogurt in most major supermarkets. Remove from oven and pour all over the cooled syrup. Spread batter into a greased 20 x 30 cm slab cake pan and place almonds on top in rows (four across and seven down). Preheat oven to 350 F. Lightly grease and flour a 9-by-12-inch baking dish. Sift together the semolina, baking powder, and soda. How to Make Basbousa - Semolina Cakes With Syrup. Then add the milk and butter on the dry ingredients- mix well. Allow to cool for 20 minutes. Make sure that all the ingredients are well mixed. The syrup should resemble the consistency of maple syrup and should smell aromatic. Step 3 Make the Basbousa base. Pour and level mixture into 28cm x 24cm baking tin. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Dissolve sugar in water in a medium saucepan. I've look up many recipes and I'm wondering if this the best one I've seen. Grease a baking dish with Lurpak butter, pour quarter of the basbousa dough inside the tray and bake in … Now, mix semolina and ghee in a medium mixing bowl. Basbousa is a traditional and common Middle eastern sweet cake. Get my FREE 41-Page eBook about how to make the perfect mezze! So make sure to use coarse semolina for a sturdy cake. I’ve tried using different kinds of semolina but undoubtedly the best to use is coarse semolina. How to Make Basbousa (Semolina Cake) Cream the butter and the sugar and then beat in the eggs. As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Heat for 1 and ½ minutes until warm. For Basbousa:-In bowl,add eggs and sugar,whisk until sugar is dissolved.-Add semolina,coconut desiccated and yogurt,place sifter,add all-purpose flour & baking powder and sift together.-Add melted butter and mix well until well combined.-In the end,add vanilla essence and mix well. I love basbousa with coffee after a good meal. Remove cake from oven and pour syrup over cake until no more can be absorbed. To make the sugar syrup, dissolve the sugar in the water in a small saucepan. Firstly, preheat the oven to 350°F/400°F. This is a very simple dish and a great recipe to make. To finish it off, place an individual slivered almond on each ‘diamond’ shape that you create. To which she said, “Of course!” You know that’s what this basbousa recipe and actually most any recipe is, a starting point for you to adjust and make something you own according to your palate. In a microwave-safe mixing bowl, combine sugar, milk and heavy sugar syrup. When the orange trees were in bloom, the air would fill with this sweet scent. Let cool completely; syrup must be absorbed into the cake. The flavor you find with the orange blossom water is more delicate and a sweeter fragrance. Mix with the semolina mixture and combine. What is Basbousa Cake? Cook in the oven for 20 minutes or until golden brown. DIRECTIONS. Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. In Egypt this is the main dessert served during the feasts and holidays for both Christians and Muslims. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. It also helps bind the cake together really well, giving you a lovely sponge. Sift semolina, baking powder and soda twice. Follow the recipe to the T. If you like the texture of the coarse semolina and want to use it in this recipe, then you will need to add an extra two tablespoon sugar to the batter. Then it is sweetened with simple syrup and flavored with rose water. Basbousa or Namoura is a delicious Arabian dessert, which is prepared in most festivals and occasions. Dip again and cut the large pieces in two following the red arrows to make … It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey. The coarse semolina flour gives the cake its signature sandy texture, but its drenched in a flavorful simple syrup which makes it super moist and has a melt-in-your-mouth texture. In a small saucepan over high heat dissolve sugar in water by stirring until water is clear. It is made with semolina, yogurt, butter or ghee and sometimes coconut. For making sugar syrup: Heat a pan and add sugar, water, lemon juice and allow boiling for 5 minutes and then add rose water. Bake in a 190°C preheated oven for 35 minutes or until top is golden. Fold onto butter mixture alternately with yoghurt. How to prepare basbousa. Remove from heat and set aside. Add semolina, ground almond and water and stir until well combined. Using a knife, score the top of the cake to create diamond shapes. Add the qashta to the milk mixture and mix well to combine. In this dessert also use yogurt and desiccated coconut. Pour syrup over the cake by evenly distributing the sugar water. Make sure to press the cake batter down to smooth flat. How to Make Basbousa: I am pleased to extend to the steps basbousa of work. Take a small pan and place all ingredients in it. Discovering American Food One State at a Time​. Submitted by Visitor (not verified) on Sun, 2012-09-02 23:17. To make the basbousa base: Adjust oven rack to middle position and preheat oven to 180C/ 350F. Basbousa is dessert made from coarse semolina, and means small kiss in Arabic. Dip your knife again and cut each quarter in halves, follow the green dashed lines. The are perfect with coffee or tea. Thanks! Combine butter, sweetened condensed milk and baking powder and stir well. Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture.. It appears to be a variant of Egyptian dish/dessert mamounia . When ready to server, top the cake with the coconut chips and the coconut and shaved almonds. In a separate bowl, combine semolina, baking powder, and baking soda. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Soaked in fragrant simple syrup. Baklava (Baklawa) Delicious Phyllo Dessert. If you buy something through one of those links, you won’t pay a penny more, but we’ll get a small commission, which helps keep the lights on. My tip here is to pour the sugar syrup over the Basbousa just as it comes out of the oven. It is of the desserts Al-Sharqiya in the Levant which is the source of popularity frequently dealt with in the month of Ramadan and the winter. The cooking time might differ, keep an eye on it while baking. I prefer to use orange blossom water instead of rose water in this recipe, but you can use either. Place an almond in the center of each diamond. How to Make Trans-Fat Free Basbousa Bil Laban Zabadi? I usually only add vanilla to the syrup but you can also flavor it with cinnamon, orange blossom water or rose water. This site uses Akismet to reduce spam. served during the feasts and holidays for both Christians and Muslims. In a large bowl, combine the: semolina, baking soda, coconut, sugar and melted butter. I suggest putting on a latex glove and really getting stuck in there to combine the ingredients. Harissa Dessert Basbousa Aka Harissa (Coconut Yogurt Semolina Cake) Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture. Made with yoghurt, rosewater and semolina, this is a wonderfully aromatic cake. While basbousa is in the oven, you can make the sugar syrup. Push a piece of slivered almond into each diamond shaped piece of cake batter. Keep stirring to avoid lumps. When we used to visit Jerusalem, we would have to drive through Jericho. Reduce heat and allow to slowly boil for about 8 to 10 minutes. Basbousa is a middle eastern sweet made from semolina .Its a very easy and delish semolina/sooji cake which is then soaked in sugar syrup.I was thinking of making this since long finally made this on my birthday.It was super yummy and we all loved it so much that it got over in a jiffy.Do try this and amaze your family members and guests. Preheat oven to 350F degrees. they needs the body Calories increase of activity… And to try and make it taste just as good as you can get from the bakeries here in Amman. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. Preheat oven to 200C. Note: while there are multiple steps to this recipe, this semolina cake dish is broken down into workable categories to help you better plan for preparation and baking. Plus…recipe video included! This unique dish is a great one to share with your friends and family. Fine semolina will have a tendency to crumble very easily. I love to teach people about food, and I’m a big proponent of Middle Eastern cooking! Coconut is one of the essential ingredients in this dessert, but you can skip the coconut and make a Basbousa Dessert recipe without coconut too. This is going to be my first time making basbousa. I followed the suggestion of TUNISIANSWIFE and used equal parts of sugar and water to make the syrup. Add eggs one at a time and beat well. 2 tablespoons lemon juice (1 lemon or 2 tablespoons orange juice). Whenever I smell it, it always transports me back to being a kid in Jericho, The syrup should resemble the consistency of, To finish the dessert, you need to pour the syrup over the cake so it absorbs the. Place the dish again in the oven for another 15 minutes and bake until done. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make. Preheat the oven to 190°C. Basbousa which literally translates ‘just a kiss’ (aaaaawwwww), is basically a syrupy semolina “cake,” with a prominent buttery flavor, a signature pleasantly sandy texture, made super moist with a generous shower of sugar syrup. Once the sugar has completely dissolved into the water, add the lemon juice and orange blossom water. Once the cake comes out of … Preheat the oven to 350.5 F. Lightly grease an 8 … I … If you pour the syrup when the cake is hot makes sure it can absorb as much syrup as possible. Basbousa are small cakes that are covered with syrup. My posts may contain affiliate links! Interestingly, it goes wonderful in a hot steaming bath! Making the Basbousa; In a large bowl combine 1 ½ cup semolina, ½ cup coarsely powdered almonds, 38 g castor sugar, ¼ cup ghee (clarified butter), 6 oz yogurt (170 g), 1 tbsp baking … This one is super soft, dense, never ever cake-y, and melt-in-the-mouth delicious. I think it also adds an intensity to the flavor. Basbousa is a dessert or sweet cake made of semolina soaked in sugar syrup. Cream butter, sugar and vanilla essence until light and fluffy. How to Make Basbousa. Dip again and make a V shape in each quarter, follow the blue dotted lines. The richness you find in sheep yogurt also adds less tartness to recipes. Prepare syrup by putting the sugar and water in a heavy saucepan. Easily rivals the pastry shop’s. ), How to Make Whipped Cream From Scratch (With Flavor Variations), Turkish-Style Revani Semolina Cake Steeped in Syrup, Greek Semolina Cake With Orange Syrup (Revani), Kataïfi: Almond and Walnut Pastry in Syrup. Just make sure it is a plain or non-flavored variety. reply; mention of butter. I’m a Chef and food blogger who is passionate about creating recipes from my Arab American background. I have re-tried this recipe in so many ways to get the right balance of ingredients. It adds to the texture more so than coconut flour would. However, if you can’t find it or don’t want to use it, you can always use cow’s yogurt instead. Pour mixture into baking dish and smooth with spoon. Combine sugar and buttermilk in a large bowl. Whenever I smell it, it always transports me back to being a kid in Jericho, Palestine. Claire Clark's basbousa recipe will show you how to make this delicious Egyptian cake at home. I find that it has a more complex, mellow flavor to it.