Basboosa Food

BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a small bowl and melt in the microwave. Set aside.
• In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
• Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.
• While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
• As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
• When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!

BASBOOSA - EASY SEMOLINA CAKE

Steps:

• First make the cake:.
• Preheat oven to 350.
• Mix together flour, sugar, and baking powder very well in large bowl.
• Melt butter, add into mixture.
• Add yogurt into the mixture, mix well.
• Add eggs, mix well again.
• Beat mixture for 2 minutes til there are no lumps.
• Pour into 9 X 13 inch baking pan brushed with very little oil.
• Bake in middle rack of oven for 45 minutes.
• While the cake bakes, prepare the syrup:.
• Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
• Add in vanilla and cinnamon stick. Stir well.
• Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
• Mix well, let boil for 1 minute, remove from heat.
• After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
• Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
• Enjoy!

BASBOUSA

Steps:

• Heat oven to 350F.

BASBOUSA(بسبوسة)

Steps:

• Preheat oven to 350F degrees.
• Melt butter, allow to cool to room temperature.
• Combine sugar and buttermilk in a large bowl.
• Combine the semolina, vanilla, baking powder and baking soda in a separate bowl.
• Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well.
• Spray an 11x7 inch pan with cooking spray, pour in the mixture; You may also use a 13x9 inch pan, and bake for 25 minutes instead of 30.
• Let sit for 20 minutes.
• Bake for 30 minutes, pour sugar syrup over it while still warm.
• This is usually served with tea or coffee.
• ------ Sugar Syrup ----------.
• Combine sugar, water and juice of half a lemon in a saucepan.
• Bring to a boil, reduce heat and allow to simmer for 20-25 minutes, mixture should thicken when it cools.

BASBOUSSA

Steps:

• Preheat oven to 200C. Melt the milk and butter together. In a bowl, mix the fine semolina, sugar and grated coconut. Then add the milk and butter on the dry ingredients- mix well.
• Pour mixture into a baking tray, top off with almonds, and bake for 30 minutes. Check to see if ready- it should form a beautiful golden crust. If necessary, extend baking time for another 10 minutes
• While the basboussa is in the oven, prepare the syrup by boiling the water and sugar together on high heat. When it reaches it starts bubbling, let it continue boiling for 5-10 minutes so that it becomes a thick syrup. At the end, add the orange blossom water. Set aside.
• Once the basboussa is baked and out of the oven, immediately pour the syrup gently and slowly over. Let cool for at least an hour- when it's hot it will be too difficult to slice up.

BASBOUSA RECIPE

Steps:

• To prepare this amazing dessert, there are two sugar syrups to be made for soaking the cake. First, lets prepare the light syrup. Mix 1 tsp lemon juice, 1 1/2 cup water and 1 1/4 cup sugar in a saucepan and put over medium-high heat. Bring it to a boil and ensure that the sugar melts completely. Set aside to cool off. Now, in another saucepan, add 1/3 cup sugar, 3 tbsp water and 2 drops of lemon juice and put it over high heat. Once it comes to a boil, reduce the flame and let it cook for 5 minutes. Take off the flame when the syrup thickens and reduces to about ⅓ cup.
• Preheat the oven 410 degrees F. Cover a 34 cm round pan using ghee. You can use any other baking dish if you don't have a circular one. Set aside.
• Now, mix semolina and ghee in a medium mixing bowl. Grind the desiccated coconut in the blender and make a fine powder. Mix with the semolina mixture and combine. In a microwave-safe mixing bowl, combine sugar, milk and heavy sugar syrup. Heat for 1 and ½ minutes until warm. When the sugar dissolves completely, pour the syrup over semolina mixture and just combine. Don't mix vigorously.
• Transfer the cake batter in the pre-greased pan. Put it in the refrigerator for 20 minutes. The mixture shouldn't jiggle when shaking the pan. Top it with mixed chopped nuts.
• After 20 minutes, take out the baking pan and bake the cake in a preheated oven for 25-27 minutes until golden brown.
• Pour the light sugar syrup as soon as the Basbousa comes out of the oven. When it is nicely soaked in, brush the cake's surface with ghee.
• When the cake cools off, cut into squares or diamonds and serve topped with fresh cream and granulated sugar.

BASBOOSA

Steps:

• In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
• In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
• Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

BASBOUSA - SEMOLINA CAKES WITH SYRUP

Steps:

• Prepare syrup first.
• Dissolve sugar inwater in a medium saucepan.
• Add lemon juice and bring to a boil.
• Once the syrup begins to boil, add in honey.
• Reduce heat and allow to slowly boil for about 8-10 minutes.
• Remove from heat and set aside.
• Preheat oven to 350ºF.
• Lightly grease and flour a 9x12 baking dish.
• Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
• In a separate bowl, combine semolina, baking powder, and baking soda.
• Slowly add to butter and egg mixture.
• Stir in milk.
• Pour mixture into baking dish and smooth with spoon.
• Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes.
• Place an almond in the center of each diamond.
• Bake for 25 minutes.
• Remove cake from oven and pour syrup over cake until no more can be absorbed.
• Allow to cool for 20 minutes.
• Serve immediately with a dollop of whipped cream.

BASBOOSA II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
• Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
• When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

BASBOOSA - SUJI CAKE (ARABIC SEMOLINA CAKE)

Steps:

• For the syrup:.
• put all the ingredients together except for the rose water in a pot and bring to a boil.when it starts to boil, put in the rose water and let boil.it should look like syrup but should not be thick.don't let it reduce too much.let it sit while the cake is baking.
• for the cake:.
• while the syrup is put to boil, start the mixture of the cake.mix butter and sugar together(before doing this, make ure butter is very soft.cutting it up in small cubes always help).do not use a hand mixer or a cake mixer (this causes it to be too airy and we don't want this) but, use a fork or a potato masher.the butter and sugar does not need to be melted into each other.
• now add the eggs and the dried ingredients to this.lastly, add in the soured milk.mix into the mixture and pour into a buttered dish.it should only be poured 1 inch in height.
• put into oven at 325 degrees for 20 mins, then take out and cut into squares depending on the sizes you want and place back into oven for 5 - 10 mins.take out and pour sugar syrup all over the cake,making sure that the whole cake gets enough syrup.let cool and eat.
• the pistachios can be crushed and sprinkled over entire cake and an almond goes on each square.
• nb:it tastes alot better the next day so this can be made a day ahead.

BASBOOSA

Steps:

• To make the syrup: Peel the lemon with a potato peeler to get flat strips of peel.
• Juice the lemon.
• Bring the sugar, water, and lemon juice to a boil.
• Throw in the rind of the lemon.
• Boil until the lemon rind is hard or the mixture is a runny syrup consistency.
• Add the honey.
• Set aside while you make the basboosa.
• Mix the semolina, flour, sugar, and baking powder.
• Add the oil and mix until all the batter is well blended.
• Grease a large cookie sheet tray (10 x 16 inches).
• Add the milk just before you are about to bake.
• Dot the mixture into the greased pan by spoonfuls.
• Level the mixture with your hand (dipped in milk).
• Shake the tray to level.
• Bake for 1/2 hour at 350 degrees.
• Cut into squares and return to the oven for 5-10 minutes.
• Pour the syrup over the basboosa immediately after you remove it from the oven the last time.

BASBOUSA, "JUST A KISS" CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
• Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
• Bake for 35 to 40 minutes or until golden brown.
• Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
• Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic)
• Preheat the oven to 350 degrees F.
• Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
• Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
• Bake for 35 to 40 minutes or until golden brown.
• Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
• Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic)
• Preheat the oven to 350 degrees F.
• Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
• Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
• Bake for 35 to 40 minutes or until golden brown.
• Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
• Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic)
• Preheat the oven to 350 degrees F.
• Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
• Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
• Bake for 35 to 40 minutes or until golden brown.
• Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
• Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic)