https://www.tastingtable.com/cook/recipes/semolina-cake-recipe-basbousa Use butter or oil to grease a nine-inch baking pan and then dust with flour. Remove from oven and pour all over the cooled syrup. 250ml/9fl oz water ; 450g/1lb sugar; Juice of 1 lemon; Method. A very traditional Turkish dessert. When cooking in oven pay attention. Bake for 25 minutes or until it is golden in color. To serve: 1. How to prepare basbousa. Glad you all like it. Rose Basbousa is a middle eastern dessert delicately flavored with rose syrup. Add the yogurt and milk; mix until moistened but not runny or liquid. Sweet, soft and delicious. Ditto with the rose water added to the syrup/mixture or both if u want. They are just enough to add that extra "umpf" to a meal. Percent Daily Values are based on a 2,000 calorie diet. She never really wrote things down, so I had to experiment until I got the most perfect, moist, sweet, and crumbly basboosa just like Teta used to make. It’s 1/2 teaspoon of Orange blossom water/rose water. 2 cups semolina flour. Preheat the oven to 350 degrees F (175 degrees C). You don’t require any fancy ingredients for this Arabic … Pour mixture into baking dish and smooth with spoon. Put the mold in the refrigerator (fridge) for at least two hours. this was easy and turned out great. This recipe of Rose Basbousa … Everyone loved it and I never made it before so good luck. The best farina recipe ever, Basbousa, an Egyptian farina dessert drizzled with simple syrup and traditionally served with a hot cup of black tea/coffee. Turn heat off and keep the syrup warm. reply; Drench it in syrup. Verbally in Arabic we can call our loved ones "basbousa", I sometimes call my little kid " … Making the Basbousa While the dough rests, start on your simple syrup by dissolving the sugar and water in a saucepan on the stove. This basbousa recipe explains both vegan and original versions. oh but I did find it too sweet for my taste even though I used half the amount of sugar in the syrup than suggested. Cake. Here, I have mostly followed the traditional recipe, but I have added a slight twist of my own. There are many types of semolina cake, but there is something special about poppy seed cakes, basbousa. In a small saucepan over medium heat, combine syrup ingredients and bring to a boil. Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt. When you move the basbousa to the upper shelf start making the syrup. Nutrient information is not available for all ingredients. reply; The best basboussa I tried … Bring to a boil, reduce heat and cook for 5-10 minutes till it thickens slightly and coats a spoon dipped in it. Reduce the heat to medium-low and leave for 20 min to simmer. this link is to an external site that may or may not meet accessibility guidelines. But i personally don't prefer it and that is why I chose to leave it out of the recipe. It gives more boost to the flavor and makes it sing! Decorate the top with whole almonds. Prepare syrup ahead of time Boil sugar and water until syrupy and coats back of a spoon. Lowered my oven temp to 335-340. Pour and level mixture into 28cm x 24cm baking tin. Remove from heat and add flavoring if desired. Not everyone has semolina flour on hand but most people have Cream of Wheat! Boil the syrup for 5 minutes then simmer for about 10 minutes. Authentic Egyptian basbousa recipe that is soft and stays soft. Nostalgia. Take a small pan and place all ingredients in it. Semolina Cake (Basbousa) step by step. An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup. It is topped with almonds, baked and then soaked with an aromatic sugar. If you are using rose-water, add it along with the lemon juice. Your daily values may be higher or lower depending on your calorie needs. Trans-fat free with lower cholesterol Babousa Bil Laban Zabadi (Basbousa with Yogurt) is Arabic particularly a Yemeni Recipe. Lightly grease and flour a 9x12 baking dish. Basbousa is a traditional Middle Eastern sweet cake, that has quite a few variations, depending on the country. For the recipe of the basbousa, the syrup is between the light syrup and the medium syrup. Blue poppy seeds give a pretty speckled appearance, or you can use white poppy seeds. Preheat the oven to 180°C Grease a large baking dish (approx. For the recipe of the basbousa, the syrup is between the light syrup and the medium syrup. Pour the mixture in the baking pan and garnish with almonds. 2. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup. The coconut flavor stood out like someone else has mentioned too which was a big plus point and it wasn;t too cakey- just the right amount of baking powder. Grease an 8 inch square baking dish. Boil the water … Also, at the end of the baking time, turn the broiler on for 2-3 minutes to give the top a golden brown color. I guess I should have added it as an optional thing in the recipe. It has an exotic soft texture and a … If this hadn;t turned out good I was going to give up on basbousas but I'm definitely going to make this again. Get a baking pan (about 8 inches in diameter) and grease and flour around it. Basbousa is an Arabian dessert, and it means “just one kiss” in the Arabic language.Basbousa has a cake-like texture but denser and richer.Usually, it is soaked in simple syrup and has a lot of butter, but today’s recipe is super quick to prepare and there is no soaking in syrup is involved, that’s less sugar for you, and no butter!Enjoy the flavor of coconut and the fine crumbs by … Bring to a boil, and cook for at least 5 minutes. 1/2 cup super fine sugar. In Turkish cuisine, revani is one of the most common desserts and is served both at home and in restaurants. Bake the basbousa in a preheated oven 350F/180C. Make this fab dessert even healthier by using NON-FAT plain yogurt and substituting the 2 cups total white sugar used (in the cake and the syrup) with 1 cup sugar 1 cup sugar substitute. Cooks faster than you think. Try covering the entire dish with sliced almonds instead of whole ones--you get an ever better toasted almond flavor. Lemon-Rose Syrup: While the cake is baking, take sugar, water and dried rose petals in a saucepan. In the syrup I used rose flavoring. Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. Now add in the semolina, baking … While the basboosa is baking, … The custom of soaking cakes that are baked … Dissolve sugar inwater in a medium saucepan. Hard to resist. Cream together butter and sugar in a mixing bowl. Pour and level mixture into 28cm x 24cm baking tin. Combine butter, sweetened condensed milk and baking powder and stir well. I have come accros many recipes where it is dry or lack the required moistness or too soggy. 1. This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. You need 1 teaspoon of Lemon juice. https://www.food.com/recipe/basbousa-1576-1587-1576-1608-1587-1577-12957 I usually double the recipe and spread it into a 8 x 11.5 glass dish for quick baking. See more ideas about Basbousa recipe, Semolina cake, Cake recipes. Only 15 minutes to prep. Once the semolina cake is prepared, the sugar syrup is poured over the cake, making it more delicious. Namoura (نمورة), is a delicious Lebanese cake/dessert that is super easy to make and widely known across the Middle East. The sticky dessert is mouthwatering. Stir in the juice of a lemon and strain to remove the rose petals. Place the syrup ingredients in a deep skillet and bring to a boil. Cut in rounds, this version is topped with lime curd, whipped cream, and berries. Delicious my only recommendations are to add a whole lemon's juice to the syrup part and before you pour on the syrup....poke some holes in the cake so that the syrup can reach the bottom layer. Sweet, soft and delicious. This one is super soft, dense, never ever cake-y, and melt-in-the-mouth delicious. https://gimmedelicious.com/basbousa-coconut-yogurt-semolina-cake Add comma separated list of ingredients to include in recipe. Not worth wasting time and ingredients . Add in the milk, orange blossoms water, baking powder, yogurt and mix well to obtain a thick sticky batter. Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. I couldn't figure out why mine was absorbing all of the syrup- I'll know for next time. A very traditional Turkish dessert. Namoura Cake (aka Basbousa) Lebanese … Add semolina, ground almond and water and stir until well combined. Turn the oven on from the top and place the mold on the lower rack until it is golden (about 8 minutes). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Take out the mold from hte oven and pout half a cup of lukewarm syrup on the basbousa. This recipe looks stunning but I usually make basbousa with 2-1/2 cups semolina 1-2 of each sugar and ghee and 1/4 cup of both heavy sugar syrup and milk.. it usually looks crumbly.. i want to ask if it is not right as some chefs say that basbousa consistency must be crumbly but sometimes i find it not moist..please help me know the right consistency and if it must look crumbly or as shown in the … Beware! Semolina Honey Lemon Syrup Cake/ Basbousa Or Namoura Recipe Ingredients: 340 gm (2 cups) fine semolina 70 gm (1 cup) dessicated coconut 115 gm (1/2 cup) sugar 1 tsp baking soda 150 gm (a little less than 2/3 cup) melted butter or ghee or semnah 250 ml (1 cup) milk For the Syrup: 340 gm (1 1/2 cups) sugar 375 ml (1 1/2 cups) water 1 tbsp lime juice or 2 tbsp lemon juice 2 tbsp honey. Modified: Nov 18, 2020. It has an exotic soft texture and a different flavor. This recipe is part of our street food menu. Place the other half of the basbousa mixture over the cream layer. Indeed, the golden rule to soak a cake well, whatever its temperature, is to: – Soak a hot cake with completely cold syrup – Soak a cold cake with hot syrup. 299 calories; protein 2.8g 6% DV; carbohydrates 51.9g 17% DV; fat 10g 15% DV; cholesterol 15.7mg 5% DV; sodium 95mg 4% DV. Whether they are still hot or cold, you can soak all your cakes when you want, provided you follow a strict rule. This was the third recipe I tried of basbousa and thankfully it turned out just the way I wanted. Combine butter, sweetened condensed milk and baking powder and stir well. A one bowl moist semolina cake recipe, this easy dessert is a great one to bake with kids! 3. I do have some recommendations: Buy the medium semolina (sometimes called #2) because the fine semolina makes it difficult for the syrup to absorb throughout the whole basboosa. 1/3 cup coconut. This is as good as it gets and I made it repeatedly for my little family. First make the syrup. I love the recipes which are quick to make and give good results. In a bowl combine all the ingredients (semolina, sugar, coconut, yogurt, baking powder, and baking soda) and stir until well mixed. Revani (Basbousa, Sambali) is an easy sponge cake that bakes up quickly and absorbs a delightful lemony sugar syrup. The recipe doesn't specify but someone's suggestion of using #2 semolina or it will not absorb the syrup is true. Decorate the surface with blanched almonds or hazelnuts (filberts). In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Bake in a 190°C preheated oven for 35 minutes or until top is golden. Easily rivals the pastry shop’s. I have tried many times to get a proper recipe for this desert which mom used to make for us as kids. Add semolina, ground almond and water and stir until well combined. WHAT IS NAMOURA (نمورة)? 10 %, Harissa, Harisa, Haresa Arabic Semolina Cake, Algerian Basboussa - Semolina Cake With Syrup. Turn off the heat and keep the syrup aside for cooling. The perfect Namoura. • Use the desired garnish on top of each basbousa square or lozenge. An Egyptian almond-coconut … In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden … There's nothing like the smell of warm orange blossom syrup wafting through the house it really will take you back to your childhood. I found that I don't like the texture too dense, which makes it difficult for the syrup … But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Must-try easy dessert! The coarse semolina flour gives the cake its signature sandy texture, but its drenched in a flavorful … Ingredients. Lebanese Desserts Indian Desserts Easy Desserts Delicious Desserts Moroccan Desserts Persian Desserts Lebanese Cuisine Arabic Dessert Arabic Food. Many other Middle Eastern cultures called it by other names. May 29, 2019 - Explore Bulan Wilson's board "Basbousa recipe", followed by 589 people on Pinterest. i will use this recipe again. Namoura is a sweet semolina cake from the Middle East soaked in a fragrant sugar syrup. Turn the oven on from the top and place the mold on the lower rack until it is golden (about 8 minutes). For special occasions and for the sake of presentation bake in a beautiful oven proof pottery dish like a quich dish or fancy pie dish. https://www.food.com/recipe/basbousa-semolina-cakes-with-syrup-173527 The other names for it used in different parts of the middle east are “Harissa”, “ravani or revani” etc. All I found was #1 and it turned out dense in spite of using a 9.5 inch pan. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection. 4. Info. For Basbousa batter: 1 cup guee or butter,melted. Prepare the syrup as described and pour it, one spoonful at a time over the hot cake. Reduce the heat to medium-low and leave for 20 min to simmer. • While the basbousa is baking, prepare the syrup. For syrup: Over a medium heat dissolve the sugar in 1 1/2 cups water. Pour the syrup on the cake while it is still warm so the namoura soaks up the syrup but don't add too much just so you glaze each section, you can always top up later. This basbousa recipe explains both vegan and original versions. Once the syrup begins to boil, add in honey. The search for the perfect, aunthenic Egyptian-style basbousa stops here! Prepare 1 cup of Sugar. And for my last substitute use Cream of Wheat instead of semolina! You need of For the Sugar Syrup. Add the lemon juice and bring to the boil. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In a large mixing bowl, combine together the sugar and yogurt. Egyptians call it Basbousa, … This time we have Namoura, an eggless semolina coconut cake drizzled with a sugar syrup, also known as Basbousa in the wider Middle East. Method: … The larger the baking dish you use as well the faster the cake will cook. This recipe is part of our street food menu. We've also added some of our favorite ingredients to the recipe, including pistachios, coconut, and vanilla. Let it stand for 2 hours. Reduce heat and allow to slowly boil for about 8-10 minutes. In a mixing bowl add sugar and yoghurt.Mix well.. Now add semolina, baking powder and milk.Mix well.. The Jewish community of Lebanon thinks so too as these are baked for the festival of Purim. Allrecipes is part of the Meredith Food Group. I think it would have been good. Next only use 3/4 cup sugar in batter. 4.5 from 2 votes. The first couple of trials were a disaster … Very easy and super delicious. Loaded with mild flavors with the melt in mouth texture. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add eggs and vanilla. Put the mold in the refrigerator (fridge) for at least two hours. I think this would have made all the difference in the world. Basbousa is a traditional Egyptian – middle eastern sweet cake. Bake for 40 to 45 minutes in the preheated oven, until golden brown. i also added rosewater to the syrup. Semolina, sugar, butter yogurt & Baking powder. If you see that it is too dry, add more milk. Ingredients 2½ cups coarse semolina 90 g (1 cup) desiccated coconut 220 g (1 cup) caster sugar 75 g (½ cup) self-raising flour 200 g thick yoghurt 200 g unsalted butter, melted 1 tsp vanilla extract 25–30 g blanched almonds milk, if needed 4. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Unfortunately Mom makes all these wonderful recipes but she can't give you exact measurements-she does it all by sight. See more ideas about Basbousa recipe, Semolina cake, Cake recipes. Last, make sure to double the syrup ingredients. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. I decorated it with sliced almonds which I already had on hand.And after pouring the syrup on I broiled it in the oven for around 5 minute. Let rest for about 20 minutes before cutting into pieces and serving. When the basboosa has finished baking, pour the syrup over it as evenly as possible. Submitted by Khalid on Fri, 2014-07-25 00:57. Basbousa is a traditional Egyptian – middle eastern sweet cake. Felicia. This is absolutely trans-fat free, lower-in-cholesterol, sugar-free, and moderate in the number of carbs and protein. This Namoura dessert is the classic recipe of the original Lebanese Namoura. • Remove the syrup from the heat and place to cool until ready to use. It is called basbousa in Arabic and shamali in Armenian. Cut in rounds, this version is topped with lime curd, whipped cream, and berries. Plus I only used 3/4cup water and 1/2 cup sugar to make syrup. I know that rose water is a must-have for arabic deserts. this tasted really good because of the coconut. First of all, preheat the oven to 400F. Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. I followed the recipe exactly except for adding 1 tsp almond extract which gives it a nice flavor! Preheat oven to 3750F (1900C); brush the tahini on the inside of a 10-inch (25 cm) round baking pan. Most people won't think twice about serving basic cornbread when is on the table. Note: The lime curd and lime syrup … When it boils, reduce heat and simmer for 10 minutes. The best results are when it is hot right out of the oven and you drench it in hot syrup. The cake soaks up the syrup and makes it very moist. Place an almond in the center of each diamond. 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. Plus…recipe … 30.4 g Making the Syrup; In a saucepan add 1 1/2 cup of caster sugar and 1/2 tsp lemon juice. • Remove the syrup from the heat and place to cool until ready to use. Only change , I have made is in the soaking syrup. I have tested many many many namoura recipes and adjusted this final version to my liking. 5 star but slight changes... make sure to use the #2 semolina flour. 1. Pour mixture into a baking tray, top off with almonds, and bake for 30 minutes. Basbousa Recipe (Semolina Cake) | The Mediterranean Dish. It also features in different cuisines with different names. Line a half sheet … 11" x7"). I have adapted this recipe from The Mediterranean Dish. Hard to resist. The texture, the aroma and the taste of the dessert is … Basbousa is a middle eastern dessert that originated in Egypt. Preheat oven to 180 degrees c. In a bowl mix cream butter, sugar and vanilla until light and fluffy. It is a simple dessert made with a single layer of soft, yellow semolina sponge cake steeped in lots of light syrup. Add comma separated list of ingredients to exclude from recipe. Mix them well unless it converts into syrup. Bake for 40 to 45 minutes in the preheated oven, until golden brown. Take out the mold from hte oven and pout half a cup of lukewarm syrup on the basbousa. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. This basbousa recipe is the easiest, most delicious classic Arabic semolina cake recipe. It’s one of those desserts that every Arab household has a version of, and here I’ll be sharing my Teta’s recipe. Grease 11 x 17 inch rectangle pan and put batter on it. Traditionally it is made with semolina, and it is also flavored with rose water or orange blossom water. Just drench it in more syrup, until it becomes soft. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Remove cake from oven and pour syrup over cake until no more can be absorbed. May 29, 2019 - Explore Bulan Wilson's board "Basbousa recipe", followed by 589 people on Pinterest. Modified: Nov 18, 2020. In a large bowl mix the sugar, semolina, and butter together. This is a great recipe (sometimes also called Hareesa)and very much like what my Egyptian mother makes. 3. Another beauty of this cake is sugar syrup. Once the syrup starts to boil reduce the heat to medium flame and boil for 10 minutes. Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt. Bring to a boil and add the lemon juice, stirring until it thickens. I love my traditional basbousa recipe, but this one is different. Instead of using … the The recipe of Rose Basbousa which I am sharing today is so easy to make with just few common pantry ingredients. Place the syrup ingredients in a deep skillet and bring to a boil. Print. Very easy and super delicious. Not at all the basbousa that I'm used to . • Use the desired garnish on top of each basbousa square or lozenge. From Saad Fayed, I love basbousa with coffee after a good meal. I guess now I have semolina to try to making handmade pasta...lol. For the syrup. The best farina recipe ever, Basbousa, an Egyptian farina dessert drizzled with simple syrup and traditionally served with a hot cup of black tea/coffee. Reduce heat and gently boil the syrup for 10 minutes. It is primarily made from Semolina with either orange, rose or cinnamon flavored syrup. Preheat the oven to 350 ℉ (180 ℃). That said the flavor of coconut and the lemon juice in the syrup stood out. i cut the basboosa into squares before baking and then went over those again after baking to let the syrup distribute nicely. How to prepare basbousa. It’s 1 cup of Water. Or any shallow pottery piece is fine. I also use a fresh squeezed lemon--all of it instead of the 1 tablespoon in recipe. I love my traditional basbousa recipe, but this one is different. (3/4 to 1) cup full cream milk. 2. How to Make Trans-Fat Free Basbousa Bil Laban Zabadi? It is beautiful when placed on the table! Amount is based on available nutrient data. Sorry but I made the basbousa according to this recipe twice and it just turned out dry .