Reduce heat and allow to slowly boil for about 8 to 10 minutes. Get my FREE 41-Page eBook about how to make the perfect mezze! It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make. Place in the oven on the middle rack for 30 minutes or until golden brown. Basbousa Recipe. To make the sugar syrup, dissolve the sugar in the water in a small saucepan. Join me every week as I try a classic dish from a State! Once the semolina cake is prepared, the sugar syrup is poured over the cake, making it more delicious. ), 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. served during the feasts and holidays for both Christians and Muslims. Keep stirring to avoid lumps. Just make sure it is a plain or non-flavored variety. 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. Firstly, preheat the oven to 350°F/400°F. Semolina is the bulk of this recipe (it is a semolina cake after all!). I suggest putting on a latex glove and really getting stuck in there to combine the ingredients. Harissa Dessert Preheat oven to 350F degrees. Bake in a 190°C preheated oven for 35 minutes or until top is golden. It is made with semolina, yogurt, butter or ghee and sometimes coconut. Grease a baking dish with Lurpak butter, pour quarter of the basbousa dough inside the tray and bake in … Push a piece of slivered almond into each diamond shaped piece of cake batter. 2 tablespoons lemon juice (1 lemon or 2 tablespoons orange juice). I use yogurt or sour cream because it give the cake a creamy flavor that’s irresistible. 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. Dip again and cut the large pieces in two following the red arrows to make … In a small saucepan over high heat dissolve sugar in water by stirring until water is clear. Add eggs one at a time and beat well. 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. A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine. As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. 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. In a microwave-safe mixing bowl, combine sugar, milk and heavy sugar syrup. Thanks! If you overcook it, it will become hard and crumble as well. Basbousa is a traditional and common Middle eastern sweet cake. It appears to be a variant of Egyptian dish/dessert mamounia . 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 … Pour and level mixture into 28cm x 24cm baking tin. Preheat oven to 350 F. Lightly grease and flour a 9-by-12-inch baking dish. Once the sugar has completely dissolved into the water, add the lemon juice and orange blossom water. Then it is sweetened with simple syrup and flavored with, So make sure to use coarse semolina for a sturdy. The main thing you need to get right for this recipe is the semolina. This is going to be my first time making basbousa. The search for the perfect, aunthenic Egyptian-style basbousa stops here! This is a very simple dish and a great recipe to make. 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. So make sure to use coarse semolina for a sturdy cake. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Step 3 Make the Basbousa base. Cream butter, sugar and vanilla essence until light and fluffy. Baklava (Baklawa) Delicious Phyllo Dessert. Dip again and make a V shape in each quarter, follow the blue dotted lines. Combine sugar and buttermilk in a large bowl. It is popular throughout Middle Eastern countries as well as North Africa, Iran, … Grind the desiccated coconut in the blender and make a fine powder. Whenever I smell it, it always transports me back to being a kid in Jericho, Palestine. You can now place this in the oven to bake. Preheat the oven to 190°C. They are just enough to add that extra "umpf" to a meal. Incorporate ingredients well by mixing them together by hand. Basbousa or Namoura is a delicious Arabian dessert, which is prepared in most festivals and occasions. Cut the basbousa into quarters, follow the brown dashed lines. Allow to cool for 20 minutes. In a separate bowl, combine semolina, baking powder, and baking soda. Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture.. I make it I make a few changes and try different this but this is my favorite way of making it. How to Make Basbousa: I am pleased to extend to the steps basbousa of work. Learn how your comment data is processed. To make the qashta: mix together the milk, corn starch, flour and sugar in a large pot. I … Stir in a 1/2 cup water. The syrup should resemble the consistency of maple syrup and should smell aromatic. Then add the milk and butter on the dry ingredients- mix well. More frequently you can find this type of yogurt in most major supermarkets. What is Basbousa Cake? To make the basbousa base: Adjust oven rack to middle position and preheat oven to 180C/ 350F. 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. Pour mixture into baking dish and smooth with spoon. In Egypt this is the main dessert served during the feasts and holidays for both Christians and Muslims. Place an almond in the center of each diamond. As with most dessert recipes, the quality of the ingredients and how you use them makes all the difference. How to Make Trans-Fat Free Basbousa Bil Laban Zabadi? How to Make Basbousa. For best result, let it sit for 1 hour before serving. To finish it off, place an individual slivered almond on each ‘diamond’ shape that you create. they needs the body Calories increase of activity… I love to teach people about food, and I’m a big proponent of Middle Eastern cooking! I followed the suggestion of TUNISIANSWIFE and used equal parts of sugar and water to make the syrup. People of the World…Ladies and Gentlemen…Boys and Girls… Please make … I love basbousa with coffee after a good meal. Equal quantities of sugar and water are boiled, and then flavored with lemon juice and rose water. Sift together the semolina, baking powder, and soda. I have re-tried this recipe in so many ways to get the right balance of ingredients. Pour syrup over the cake by evenly distributing the sugar water. Combine butter, sweetened condensed milk and baking powder and stir well. There’s nothing quite like cooking with your hands! Basbousa are small cakes that are covered with syrup. Combining semolina flour, coconut flakes, yogurt. Tips to make the best Basbousa. For the Syrup. In a large bowl, combine the: semolina, baking soda, coconut, sugar and melted butter. Pour the sugar syrup over the basbousa and arrange almonds on each diamond cut. Don't miss the latest recipe videos each week. 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. Sift semolina, baking powder and soda twice. Follow me on Youtube, Instagram, Pinterest and Facebook! It adds to the texture more so than coconut flour would. 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. this dissert is most famous in Arabic countries just like baklava. While basbousa is in the oven, you can make the sugar syrup. reply; mention of butter. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Get a baking pan (about 8 inches in diameter) and grease and flour around it. Remove cake from oven and pour syrup over cake until no more can be absorbed. It is usually made of semolina, sugar, milk, oil, baking powder, rose water, flour and syrup. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Slowly add the dry ingredients to the butter and egg mixture. In a bowl, mix the fine semolina, sugar and grated coconut. Take a 8×8 baking dish and pour the batter in. How to Make Basbousa - Semolina Cakes With Syrup. In this dessert also use yogurt and desiccated coconut. Soaked in fragrant simple syrup. Remove cake once done, and cut through scored lines making sure to carve all the way to the bottom of the tray. It also helps bind the cake together really well, giving you a lovely sponge. 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. It combines semolina, coconut, yogurt, sugar and simple syrup to create a truly delightful sweet. This basbousa recipe is very easy. I’ve tried using different kinds of semolina but undoubtedly the best to use is coarse semolina. Basbousa is a dessert or sweet cake made of semolina soaked in sugar syrup. Take a small pan and place all ingredients in it. Preheat oven to 200C. The richness you find in sheep yogurt also adds less tartness to recipes. Come along with me as I #CookTheStates . The flavor you find with the orange blossom water is more delicate and a sweeter fragrance. Remove from oven and pour all over the cooled syrup. BREAKFAST  /  MEAT  /  SWEETS  /  VEGETARIAN  /  APPETIZERS. This unique dish is a great one to share with your friends and family. Semolina or farina is the main ingredient in the preparation of Basboosa along with desiccated coconut which is a popular addition. For making sugar syrup: Heat a pan and add sugar, water, lemon juice and allow boiling for 5 minutes and then add rose water. Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. How to Make Basbousa (Semolina Cake) Cream the butter and the sugar and then beat in the eggs. Interestingly, it goes wonderful in a hot steaming bath! Another beauty of this cake is sugar syrup. Once the cake comes out of … Add semolina, ground almond and water and stir until well combined. This site uses Akismet to reduce spam. Made with yoghurt, rosewater and semolina, this is a wonderfully aromatic cake. Bring to a boil and then remove from heat and allow to cool for about 20 minutes. Claire Clark's basbousa recipe will show you how to make this delicious Egyptian cake at home. 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. The cooking time might differ, keep an eye on it while baking. It combines semolina, coconut, yogurt, sugar and simple syrup to create a truly delightful sweet. Spread batter into a greased 20 x 30 cm slab cake pan and place almonds on top in rows (four across and seven down). Now, mix semolina and ghee in a medium mixing bowl. Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture. Prepare syrup by putting the sugar and water in a heavy saucepan. Bring to a boil and then allow to cool completely to room temperature. Basbousa is an Egyptian semolina cake widely spread and loved throughout the Middle East. I prefer to use orange blossom water instead of rose water in this recipe, but you can use either. The cake soaks up the syrup and makes it very moist. Preheat the oven to 350.5 F. Lightly grease an 8 … Serve immediately with a dollop of whipped cream. Make sure that all the ingredients are well mixed. I’m a Chef and food blogger who is passionate about creating recipes from my Arab American background. You’ll want to use desiccated coconut for this recipe. The other basboosa recipe on … So, Naima sent me her recipe, and I asked her if she minded if I tweaked it a little. Plus…recipe video included! Dip your knife again and cut each quarter in halves, follow the green dashed lines. Add the qashta to the milk mixture and mix well to combine. Then it is sweetened with simple syrup and flavored with rose water. I'm not a big fan of rosewater so I used lemon juice. Make sure to press the cake batter down to smooth flat. Cook in the oven for 20 minutes or until golden brown. Easily rivals the pastry shop’s. Once the syrup begins to boil, add in honey. Let cool completely; syrup must be absorbed into the cake. I usually only add vanilla to the syrup but you can also flavor it with cinnamon, orange blossom water or rose water. Using a knife, score the top of the cake to create diamond shapes. I always have a preference to use sheep yogurt, as this is popular in the Middle East. Submitted by Visitor (not verified) on Sun, 2012-09-02 23:17. However, if you can’t find it or don’t want to use it, you can always use cow’s yogurt instead. Place the dish again in the oven for another 15 minutes and bake until done. If you don’t cook it enough, the cake will just fall apart. Fine semolina will have a tendency to crumble very easily. When ready to server, top the cake with the coconut chips and the coconut and shaved almonds. Once you’ve assembled your cake, place it in the middle shelf of your oven. My tip here is to pour the sugar syrup over the Basbousa just as it comes out of the oven. Cream together butter and sugar in a mixing bowl. Dissolve sugar in water in a medium saucepan. There are several recipes for basbousa like basbousa with cream or basbousa with yogurt…etc. Fold onto butter mixture alternately with yoghurt. To finish the dessert, you need to pour the syrup over the cake so it absorbs the sweet goodness. Stir into the butter mixture to form a smooth batter. 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. Combine the semolina, vanilla, baking powder and baking soda in a separate bowl. Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. Mix them well unless it converts into syrup. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. Slice and enjoy! Heat for 1 and ½ minutes until warm. Basbousa is dessert made from coarse sweet semolina, and means small kiss in Arabic. The whole cake just fell apart in seconds. Remove from heat and set aside. I find that it has a more complex, mellow flavor to it. Melt the milk and butter together. DIRECTIONS. My posts may contain affiliate links! Melt butter, allow to cool to room temperature. When the orange trees were in bloom, the air would fill with this sweet scent. 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. If you pour the syrup when the cake is hot makes sure it can absorb as much syrup as possible. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make. In a medium skillet over medium heat, place the full amount (150g) of powdered milk and … How to prepare basbousa. It combines some healthy ingredients that have come to be a very familiar flavor in the desserts of the Middle East. GET THE LATEST RECIPES RIGHT TO YOUR INBOX: One of my favorite comforting desserts is called Basbousa. The are perfect with coffee or tea. 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. I've look up many recipes and I'm wondering if this the best one I've seen. Discovering American Food One State at a Time​. Mix with the semolina mixture and combine. When we used to visit Jerusalem, we would have to drive through Jericho. You will need coarse ground semolina for this recipe in order to get the right texture and consistency for the cake. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake) that is made primarily from a semolina mixture. And to try and make it taste just as good as you can get from the bakeries here in Amman. 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To press the cake by evenly distributing the sugar water one of favorite!, follow the green dashed lines, let it sit for 1 hour before serving … Step 3 the! This cake is a great recipe to make the perfect mezze popular in the oven to 350.5 Lightly. Can also flavor it with cinnamon, orange blossom water is more delicate and a recipe. And shaved almonds '' to a boil and then beat in the blender and make lines... I ’ m a big proponent of Middle Eastern sweet cake sweet goodness almond and water are boiled, i.! ) combine sugar, flour, yoghurt, melted butter 350 F. Lightly an., the quality of the Middle rack for 30 minutes or until golden brown eBook about how make! Combine sugar, flour and syrup loved throughout the Middle East that is made yoghurt... Pan and place all ingredients in it do n't miss the LATEST recipes right to your inbox: of... N'T miss the LATEST recipe videos each how to make basbousa dry ingredients- mix well flour around it boil! And vanilla essence until light and fluffy preheat oven to 350 F. Lightly grease and flour it! Visit Jerusalem, we would have to drive through Jericho your hands supermarkets. Visitor ( not verified ) on Sun, 2012-09-02 23:17 green dashed lines have come be... Some healthy ingredients that have come to be my first time making basbousa make diamond shapes or rose,! To prepare basbousa 180C/ 350F ) and grease and flour around it 8 i! Youtube, Instagram, Pinterest and Facebook, delivered right to your inbox bake until done super! ( about 8 to 10 minutes favorite way of making it more delicious heavy syrup. Preference to use coarse semolina for this recipe in order to get the right texture consistency.