Bishbosa Food

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.

PECAN RICE

Steps:

• In a saucepan, brown the onions in butter. Add pecans, rice and chicken stock.
• Bring to boil, cover and cook at low heat without stirring, about 20 minutes.
• Stir and adjust seasoning. Serve with poultry or fish.

BISHBOSA

Steps:

• Cream together semolina and margarine.
• Mix in yoghurt, 1 cup sugar, coconut, and baking soda.
• Pour mix into deep baking tray.
• Cook for 20 minutes at 180 degrees celcius.
• When cool dissolve 1/2 cup caster sugar in two cups boiling water and lemon juice.
• Boil until slightly thickened.
• Pour over cooled cake.
• Allow to cool.