Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, basbousa. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Basbousa is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Basbousa is something which I have loved my entire life. They are fine and they look wonderful.
Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Today I am sharing the BEST basbousa recipe that everyone was raving about. I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake).
To get started with this recipe, we must first prepare a few components. You can have basbousa using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Basbousa:
- Get 300 gm semolina
- Prepare 150 gm Sugar
- Get 100 gm coconut powder
- Make ready 200 gm butter melted
- Prepare 240 gm yogurt
- Make ready 10 gm Vanilla essence
- Take Syrup
- Prepare 500 gm sugar
- Make ready 450 water
- Make ready 15 ml Lemon juice
- Take 10 mL Rose water
Basbousa is a native Egyptian and traditional Middle Eastern sweet cake. Basbousa is a middle eastern dessert that originated in Egypt. It also features in different cuisines with different names. This traditional Middle Eastern dessert comes together in just one bowl.
Instructions to make Basbousa:
- Syrup - - Combine the sugar, water and lemon juice. Boil for 10 minutes. - Add the rose water and stir well.
- In a large bowl, mix together the semolina, flour, baking powder, sugar, coconut and salt. In a small jug, mix the liquid ingredients, yoghurt, melted butter, eggs and vanilla. Make a well in the centre of the dry ingredients and then gradually add the liquid ingredients while mixing with a spatula or wooden spoon to form a thick batter.
- Pour and level out the batter in a greased 11x7 inch pan and lightly score the top with diamond or square shaped cuts. Press a whole almond in the middle of each square or diamond. Then cover and set the pan aside for half an hour. This helps the semolina to absorb the liquids. In the meantime, preheat the oven at 180 C.
- Uncover the pan and bake in the preheated oven for 40 minutes. Then remove from the oven and carefully cut all the way through the marks you had made earlier. Pour the cooled syrup as evenly as possible all over the hot basbousa. Then place the pan back in the oven and bake for an additional 5 minutes. Remove and let it rest for at least 30 minutes before cutting out the pieces and serving
It also features in different cuisines with different names. This traditional Middle Eastern dessert comes together in just one bowl. Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage. Egyptian Basbousa is a dessert recipe from land of the Nile. Made with coconut & almonds Egyptian Basbousa Recipe.
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