Semolina Squares 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!

SEMOLINA SQUARES

Steps:

• 1 . Mix the semolina and butter till the mixture looks like breadcrumbs.
• 2. Add the milk powder, evaporated milk, saffron and sugar and mix.
• 3. Leave for 3 hrs so that the mixture doubles in size.
• 4. Put into a dish and cook for 20 minutes.

GALAKTOBOUREKO - GREEK SEMOLINA CUSTARD BARS

Steps:

• In large saucepan, heat milk to just below boiling.
• Remove and set aside.
• In a bowl, beat egg yolks, sugar and semolina until pale yellow.
• Whisk in milk.
• Return mixture to clean saucepan and set over low heat.
• Cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
• Stir in vanilla and lemon zest: set aside.
• Preheat oven to 375°F Butter a 9-by-13-inch baking pan.
• Lay half the phyllo sheets in pan, brushing each one with butter before putting it in the pan, and letting them come partially up the sides.
• Do not butter last layer.
• Pour custard over phyllo, taking care not to disturb the pastry.
• Gently smooth with a spatula.
• Lay remaining phyllo over custard, brushing each layer with butter.
• Carefully tuck excess phyllo into sides of pan.
• With a sharp knife, score top few layers into 3-inch squares.
• Bake 45 to 50 minutes until golden.
• Lower temperature if it browns too quickly.
• While pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
• Reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
• Remove pastry and cut though score marks to bottom of pan.
• Let cool completely then pour on hot syrup and serve.