For a small, home-baking-sized pan, I think square work best or you end up with some errant half-diamonds, but the choice is yours! Lemons here are often green. There are lots of recipes online for basbousa some call for milk some for buttermilk some even add all-purpose flour to it, but this recipe is - in my humble opinion- the best and closer to what is served in Egypt.Basbousa is sold in every corner in Egypt. I absolutely love your recipe! In a deep bowl, add farina, sugar, baking powder and coconut flakes if using. Mix just enough until it disappears in the mixture. It is not thick, it is not overly sweetened, the coconut flavor is not overpowering and it is moist and tender and keeps moist and tender for a as long as you have it. I've recently made it several times in a 11" aluminum baking sheet and got rave reviews about how perfect this was. Love it and I deffo have to make it myself 😉, Your email address will not be published. #basbousa #cake #recipes #homecooking #bake #cakerecipe #basbousacake #egyptiancuisine #semolinacake. … Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Skype (Opens in new window), « Jwaz Zitoun bel Lham – Olive Stew with Beef, Italian Sesame Seed Biscuits / Biscotti di Regina ». I waited a few days after Eid and soon enough the cookie stash was completely gone so I set to scouring the interweb for an Algerian Basbousa recipe. While I’ve added a splash of orange blossom water to the sugar syrup it’s not essential, although I do love both the smell and taste it brings to sweet treats. It has been a long time since I made Basbousa. is the tahini a paste or powder? Thank you for introducing me to what seems a delicious Greek dessert, I’ve got to try it! Hi Click here for instructions on how to enable JavaScript in your browser. If you resist. Also it has a louz-almond layer. Melt the butter 3. *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. Do not be tempted to leave it longer. Your email address will not be published. Required fields are marked *. Step 1: Preparing the Cake 1. I’m overjoyed that you have stopped by! Basbousa is a traditional Arab semolina cake soaked in syrup and studded with almonds. We've also added some of our favorite ingredients to the recipe, including pistachios, coconut, and vanilla. I am not surprised you used lemon! Easy Basbousa Recipe (Semolina Cake) | Chef Tariq | Food Blog Save my name, email, and website in this browser for the next time I comment. It smells really amazing! This site uses Akismet to reduce spam. 2. Serving the cake. Whatever its name, this delicious cake is famous around the world. Baking basbousa right is probably one of the mistakes many do. I've used a couple of tricks I've learned so far: I get asked this question almost weekly. Wikipedia suggests Basbousa is known as Qalb el Louz in the french speaking Maghreb which I strongly disagree with. plus 1 Tablespoon ghee to brush the bottom. Sign up for the. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection. Watch carefully. In a seperate bowl mix together semolina, flour and baking powder then gradually add and mix the dry mixture into the wet mixture. Notify me of follow-up comments by email. Add the milk, egg, melted butter and almond extract to the dry mixture and mix until combined and smooth. In bakeries, basbousa is usually served in squares or diamonds (that is, squares cut on the diagnal). I’m weak when it comes to lemon desserts and semolina based sweets. so honey and OBW syrup wow! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. Easily rivals the pastry shop’s. 74 homemade recipes for basbousa from the biggest global cooking community! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates. Then move the basbousa up to the higher shelf and let it continue cooking until golden brown will take anywhere from 15 to 20 minutes. This pastry is called basbousa, but it is also called harissa, aricha, harissa hloua, revani, rabani, kalb el louz, chapka, chamia, safra, pastūsha, namoura, alnmorh, or shamali. I've made a couple of enhancements and achieved a very satisfying result so far. I love celebrating all the cultures of this world. using this in my cultures class that i teach. I have to say coconut helps with the texture so if you do not like it consider adding 15-20g, you will not taste it. For my late father: a healthier Egyptian Moussaka ». I loved how simple and easy it was to make. Best to allow the cake a few hours or overnight to soak up the syrup well, so that it is easy to cut. In a large mixing bowl beat together with a fork/whisk the eggs and sugar until light in colour and frothy. Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. We make it as a breakfast dish quite often because it’s very tasty with a cup of coffee ☺️. You can also bake this in a round cake … To help you create food with style that will bring everyone around your kitchen table. … Bake in the 350 degrees F-heated oven for about 40-45 minutes. In a small saucepan over medium heat, combine syrup ingredients and bring to a boil. Currently you have JavaScript disabled. Prepare the oven to 375 F Start by making the batter. Basbousa is a popular middle eastern semolina cake originating in Egypt. Enjoy your Rava Kesari, it looks wonderful from all the pictures I just saw on google! Sep 17, 2016 - Basbousa is an Egyptian semolina cake drenched in syrup. Dip again and make a V shape in each quarter, follow the blue dotted lines. The Jewish community of Lebanon thinks so too as these are … Bake as directed below. Now move the pan to the upper shelf of the oven and continue baking until it is nicely browned. Serve the slices warm with a hot cup of unsweetened black tea or coffee. Basbousa is an Egyptian semolina cake drenched in syrup. 1 cup granulated sugar (can be reduced to 3/4), 1/2 cup oil (sunflower or a mix of olive and sunflower), 2 cups medium (coarse or extra coarse) semolina. Some people like broiling the top, but being me I can easily forget about it until I see smoke coming out of my oven. Pre heat oven 350F / 180C / gas mark 4 . I also make the Greek dessert galaktoboureko which envelops the semolina custard in crispy sheets of phylllo, bakes them and then pours over a sugar/honey syrup flavoured with lemons, saffron, orange blossom extract etc, I am so happy you loved it. Homemade Sweet Potato Cookies; Soft and Fluffy, Egyptian butter cookies ( petit fours / betefour). If it stays too long it will form something like a crust and will be very hard. Basbousa Cake Ingredients Semolina - 1 cup Sugar - 1 cup Baking powder - 1 tsp Whisked curd - 1 cup Milk - 1/2 cup Melted butter - 1/2 cup Vanilla essence - 1/2 tsp Butter All-purpose flour Almonds Coconut pieces For Sugar Syrup: Water - 1 cup Sugar - 3/4 cup Cinnamon - 1 no Rose Essence Method: 1. Algerian, British & World Food Recipe Blog, 24th September 2017 By Umm Hamza 5 Comments. Bake for 30 - 35 minutes (for 8 X 8 pan) or 45 - 50 minutes for 6" round pan. I just made this for my 20th birthday party. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Algerian Basbousa – a citrus semolina cake soaked in sugar syrup.. Flavoured with citrus fruit and lightly with orange blossom water this sweet, soft, fragrant and ‘moist’ cake will have you coming back for more.. Natalie, you are a girl after my own heart.. yumm basbousa for breakfast, I would be living in heaven by then :). I’m overjoyed that you have stopped by! Do try this Basbousa once you get your hands on coarse semolina and come back to let me know what you think of it. The first time many years ago was with coconut and if I remember rightly yogurt was an ingredient. I like using the farina as I always feel semolina will make it cakey which is not the texture of basbousa. Pour ghee over the dry ingredients and mix well with a spoon until you feel that all farina granules have been well covered with ghee mixture. It has a secret that has been not revealed yet, but we are trying and will continue to try and we will never stop. In a medium size saucepan bring sugar and water upto a boil, stir only until sugar has dissolved. Basbousa if often decorated with nuts on top. Brush a round 12 inch baking sheet with the tahini and spread the basbousa mixture evenly. Each bakery shop has its own lovely basbousa. Bake basbousa in 350F preheated oven, on the middle rack,  until the edges start to brown but do not leave it more than 15 minutes even if you did not notice it browning. Actually if you have time, cover it and let it soak in the syrup overnight or until it cools completely. Filed Under: Algerian, Cake, Desserts, Middle Eastern, North African, Ramadan & Eid Recipes, Sweets / Halwa, Vegetarian Tagged With: Algerian, basbousa, basboussa, middle eastern, north African, You know how much I love Basbousa – every kind and my own version too:-P Recently I made mango version when mangoes were in season. Serve with your favourite hot beverage. Instructions To make the basbousa base: Adjust oven rack to middle position and preheat oven to 180C/ 350F. Note4:  As I have stated in the post, this recipe baked in a 12" pan yielded basbousa with a thickness of a little over 1cm. I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!Don’t want to miss a recipe? If using a square pan and not turning, place almonds on top of cake.8. Yes dear I know lol. The search for the perfect, aunthenic Egyptian-style basbousa stops here! I used semolina though because that’s what I had. Pour the syrup over the still hot cake and allow it to be absorbed, at least an hour. While the basboosa is baking, … Dip your knife again and cut each quarter in halves, follow the green dashed lines. Have you ever tried it with Stevia or Monk Fruit sweetener? I’ve seen, and wanted to make, basbousa for years but something always seems to stand in the way. My guests just like the decoration above with pistachios and almonds so I stick to that each time. And that's pretty much it. Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Pour the syrup evenly and cover the basbousa immediately with foil. Note1: Using coconut flakes is optional, if you do not like it then do not use and follow the same instructions. Check this article. Just tried this recipe. Pour into round pan, bake for 20-30minutes or until a fork inserted into the cake comes out clean. Bake in the middle of your oven until edges start to brown, this took about 10 minutes. Melt the ghee in the microwave or stove top then dissolve the honey in it. Qalb el Louz while being a semolina based cake soaked in syrup, it has no eggs or milk like this basbousa. Here is a picture of the two different grains we have here. When you move the basbousa to the upper shelf start making the syrup. Many people though, find it highly recommended to add at least a couple of Tablespoons of coconut flakes. I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it, Don’t want to miss a recipe? See recipes for Basbousa(semolina cake) too. Run your knife along the earlier score marks and cut the cake into slices. In a large bowl beat the butter, sugar and vanilla until light and fluffy. Your email address will not be published. Basbousa: Once the semolina cake is baked, remove from oven and cool in pan for 5 minutes. Required fields are marked *. Mix in a tablespoon of honey or corn syrup with the batter. Do not over mix. Gradually blend in the semolina and the baking powder. In the Middle East though there are three options and all are called semolina. I like making mine with vanilla. If you would love a thicker basbousa, bake it in smaller pan, like 9", and you can easily double/triple the recipe so do whatever seems perfect for you. A citrus semolina cake soaked in sugar syrup flavoured with a hint of orange blossom water. Thank you so much for your sweet comment and Happy 20th Birthday! Cut the basbousa into quarters, follow the brown dashed lines. Algerians use desiccated coconut to decorate sable biscuits. Thanks for the feedback. In a medium bowl, combine coconut, flour, semolina, pistachios, salt, and baking powder. Being a huge fan of rose water, i added some in the syrup. When ready, remove from oven. Thank you so much for your comment I am happy you liked it. While cake is cooking, make the simple syrup but boiling together the sugar, water, rose water, and lemon juice. We are alike in that and our love for semolina desserts in general. Your email address will not be published. Determination is the KEY to success.This is a recipe that I've made probably a hundred times throughout my U.S. life. Very weak. I need to look it up. It was amazing. Today I am sharing the BEST basbousa recipe that everyone was raving about. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. Pre-heat oven to 400 degrees F. Grease an 9x9 or 8x8 square pan or a 9'' round pie dish with butter or olive oil and set aside. This one is super soft, dense, never ever cake-y, and melt-in-the-mouth delicious. There are fine, medium or coarse. You know I am craving for something with semolina sweet now and maybe will make some sweet Rava Kesari for dinner dessert…. I love to see your re-creations. This version comes from my Aunt Maha, one of the kindest and most generous women I know. You'll need a knife and dip it into some melted butter or ghee. Spread the farina mixture evenly on the pan pressing down with your fingers. Here in the US we only have two options either semolina or farina. Enjoy! I've seen some people pour condensed milk as well over their basbousa, maybe that was the кох.. I wanted to bake Basbousa as part of our sweet breakfast tray for Eid al Adha. This Algerian version and all the home-made Basbousas I’ve eaten here in Algeria so far are flavoured with either orange or lemon, no coconut in sight thankfully. In a medium skillet over medium heat, place the full amount (150g) of powdered … Ayse, I haven't tried that before. Here in Algeria and as everywhere really, nuts are expensive so I have left them off. You may not need all of the syrup. A one bowl moist semolina cake recipe, this easy dessert is a great one to bake with kids! In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. This is a tip I've got from many cooks, I used to brush mine with melted butter though. Though she always serves this cake when I visit her in Toronto, she has kept this family recipe close for years. One bowl, mix and dump kind of recipe, yet is hard to make perfect. If necessary, broil ever so briefly so that the top of the basbousa gains color. Do Not Overmix, if you are afraid you might overmix the ingredients, use your hands. Glad you had the kids to share the calorie and I am so with you about trying dishes first in their original way before making your own twist… 🙂 I think honey syrup will do fine for basbousa and I am also an OBW fan! It is the paste Matthew, but you can use butter instead or ghee. One thing in common, they are all recipes that have been tried and tested by family and friends. Basbousa is a popular Lebanese semolina and poppy seed cake with a zesty lemon drizzle. Notes: Mixing everything well. Right now, it’s the fact that I only have fine semolina in the house, which I use to make pasta. Preheat the oven to 190°C. I wanted to bake Basbousa as part of our sweet breakfast tray for Eid al Adha. 😀 Yeah the green one is called key lime I think and mostly are seedless? Algerian you ask? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! Some chefs though say it is unnecessary, but so far I have found this tip useful. Thank you so much for this permanent addition to my collection! It helps to stick everything together. 51 homemade recipes for basbousa semolina from the biggest global cooking community! The children kept requesting seconds and thirds of this sweet dessert and I was more than happy to oblige them, to save it from myself. I don’t really like coconut so it wasn’t a hit for me. My favorite thing to do is find new dishes from all over the world. Note3: You can flavor the syrup with vanilla, cinnamon stick, rose water, orange blossom water or make it plain. This version comes from my Aunt Maha, one of the kindest and most generous women I know. Grease and line an 8x8” pan with parchment paper and set aside. Continue beating while adding oil, followed by milk, vanilla and lemon zest. You'll end up with a well-wet sandy textured mixture. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. As an Amazon Associate I earn from qualifying purchases. Lightly oil a round baking pan. Click here for instructions on how to enable JavaScript in your browser. In a deep bowl, combine farina, baking powder, sugar and coconut then mix well. Add lemon juice and orange blossom and continue to boil for 12-15 minutes until a light syrup consistency. Beat the egg 4. Ingredients. Algerian Basbousa – a citrus semolina cake soaked in sugar syrup. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection.Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. Remove from oven and prick all over with toothpick or fork then using a ladle, pour syrup all over cake until well soaked. Semolina - 1 cup Sugar - 1 cup (Buy: (Buy:" Baking powder - 1 tsp (Buy: Whisked curd - 1 cup One of my sister-in-law makes Basbousa partly on the stove top. Set aside. While it is baking make the syrup and then immediately pour the hot syrup over the hot basbousa carefully. Basbousa is a traditional Middle Eastern sweet cake, that has quite a few variations, depending on the country. 2,000 calories a day is used for general nutrition advice. clues. Decorate with nuts if desired in any way you like. Flavoured with citrus fruit and lightly with orange blossom water this sweet, soft, fragrant and ‘moist’ cake will have you coming back for more. Return to the TURNED OFF oven for 5-10 minutes. Authentic Egyptian basbousa recipe that is soft and stays soft. Basbousa Cake is an Egyptian cake with yogurt, coconut and nuts soaked in a flavorful simple syrup. Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. If you try this or any of my other recipes, snap it and #halalhomecooking on social media. Verbally in Arabic we can call our loved ones "basbousa", I sometimes call my little kid " basbousty" which means my basbousa or like saying my sweet. Also this is not an everyday kind of cake, then again what cake is?! It’s still a little early for oranges so I used lemon to flavour my Algerian Basbousa. When it boils, reduce heat and simmer for 10 minutes. In the Balkans there is a semolina cake called koch (кох) which also gets a pouring, although it is poured over with sweetened milk, the idea is kind of similar. Add the yogurt and mix, just until everything is well incorporated. I've made my basbousa in a 12 inch rounded baking sheet to end up with pieces that is a little bit over 1cm thickness. Preheat the oven to 350ºf. Dip again and cut the large pieces in two following the red arrows to make a star shape. Note the video contains music. I used a 35cm round pan. You can find more about the brands I typically use here. Basbousa Cake. In an old frying pan that’s missing a handle, she cooks the base on the stove then said handless frying pan goes into the oven under the broiler (we call it a grill in UK) to cook the top. While the cake is baking, prepare the cinnamon simple syrup. Will let you know if I figured that out. When basbousa is done, turn off your oven and take it out. There are many types of semolina cake, but there is something special about poppy seed cakes, basbousa. I name it so for point of difference among all the other Basbousa recipes out there. If you want yours to be thicker, bake in a smaller pan or double the recipe. Though she always serves this cake when I visit her in Toronto, she has kept this family recipe close for years. Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. I love her Basbousa which she makes with orange zest during the winter here in Algeria. Dump in your baasbousa mix. One day, I’ll finally bring home the proper semolina though and make this simple but delicious sounding dessert. I will try reducing the amount of sugar in the semolina cake and/or using some honey instead of sugar in the syrup the next time I bake Basbousa. Mix together the semolina, flour, coconut, sugar & baking powder. Bake for 40 to 45 minutes in the preheated oven, until golden brown. Traditionally it is made with semolina, and it is also flavored with rose water or orange blossom water. I opted to cook mine in a larger pan, yielding a thinner Basbousa which I prefer. Melt ghee and dissolve honey in it. This cake … A coconut yogurt farina cake soaked in simple syrup and decorated with nuts. Add the ghee mixture to the bowl of dry ingredients and mix well to combine. By the time I got hold of some lemons it was too late my cake/cookie box was full. See recipes for Basbousa (Semolina Cake) too. This post may contain affiliate links which won’t change your price but will share some commission. Ola, I am so happy you liked it. What is basbousa? This would be my fave Algerian dessert! This whole process should not take you more than 30-35 minutes. One thing in common, they are all recipes that have been tried and tested by family and friends. Always and I mean ALWAYS with any basbousa recipe, cover it after you've poured the syrup and while it is hot for 5-10 minutes. Learn how your comment data is processed. I adapted my recipe from The Taste of Algeria youtube video. Brush the baking sheet/pan with tahini and ghee. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. Read More…. Authentic Egyptian basbousa recipe that is soft and stays soft. Sometimes you have to try it the traditional sugar-heavy way first. At first I thought they may not be totally ripe due to the lack of rain / irrigation we have in Algeria but apparently there are green lemons and yellow limes. There are many different ways to prepare basbousa according to region and country; this Libyan version includes coconuts in the cake mixture and date-paste sandwiched between two layers of semolina.
What Is Quality In Manufacturing, Creamy Vegetarian Pasta Bake, Today Fish Rate In Chennai, Ray Eames Biography, Gladiator Shelving 90, Hunter Newsome 52 With Light, Deya In English, Bc Fir Plywood, Weight Watchers No Bake Cheesecake, Pruning Mature Olive Trees, Maintenance Management Certification, Trolli Candy Eggs, Sennheiser Hd 280 Pro Mk2,