Basbousaبسبوسة Food

BASBOUSA

Steps:

• Heat oven to 350F.

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 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.

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.