It is the paste Matthew, but you can use butter instead or ghee. Here in the US we only have two options either semolina or farina. Today I am sharing the BEST basbousa recipe that everyone was raving about. Authentic Egyptian basbousa recipe that is soft and stays soft. While I’ve added a splash of orange blossom water to the sugar syrup it’s not essential, although I do love both the smell and taste it brings to sweet treats. Basbousa is an Egyptian semolina cake drenched in syrup. Click here for instructions on how to enable JavaScript in your browser. Wikipedia suggests Basbousa is known as Qalb el Louz in the french speaking Maghreb which I strongly disagree with. 51 homemade recipes for basbousa semolina from the biggest global cooking community! Some people like broiling the top, but being me I can easily forget about it until I see smoke coming out of my oven. https://www.tastingtable.com/cook/recipes/semolina-cake-recipe-basbousa Click here for instructions on how to enable JavaScript in your browser. Qalb el Louz while being a semolina based cake soaked in syrup, it has no eggs or milk like this basbousa. I've made my basbousa in a 12 inch rounded baking sheet to end up with pieces that is a little bit over 1cm thickness. Sometimes you have to try it the traditional sugar-heavy way first. Dip again and cut the large pieces in two following the red arrows to make a star shape. Set aside. This Algerian version and all the home-made Basbousas I’ve eaten here in Algeria so far are flavoured with either orange or lemon, no coconut in sight thankfully. Basbousa is a traditional Arab semolina cake soaked in syrup and studded with almonds. If you would love a thicker basbousa, bake it in smaller pan, like 9", and you can easily double/triple the recipe so do whatever seems perfect for you. A coconut yogurt farina cake soaked in simple syrup and decorated with nuts. I absolutely love your recipe! If you try this or any of my other recipes, snap it and #halalhomecooking on social media. I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!Don’t want to miss a recipe? Notify me of follow-up comments by email. When ready, remove from oven. Bake for 40 to 45 minutes in the preheated oven, until golden brown. In bakeries, basbousa is usually served in squares or diamonds (that is, squares cut on the diagnal). Mix in a tablespoon of honey or corn syrup with the batter. My guests just like the decoration above with pistachios and almonds so I stick to that each time. If using a square pan and not turning, place almonds on top of cake.8. Sign up for the. The Jewish community of Lebanon thinks so too as these are … Bake for 30 - 35 minutes (for 8 X 8 pan) or 45 - 50 minutes for 6" round pan. I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it, Don’t want to miss a recipe? Ola, I am so happy you liked it. Spread the farina mixture evenly on the pan pressing down with your fingers. clues. Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Now move the pan to the upper shelf of the oven and continue baking until it is nicely browned. Pour ghee over the dry ingredients and mix well with a spoon until you feel that all farina granules have been well covered with ghee mixture. Dump in your baasbousa mix. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Run your knife along the earlier score marks and cut the cake into slices. Watch carefully. Algerian Basbousa – a citrus semolina cake soaked in sugar syrup.. Flavoured with citrus fruit and lightly with orange blossom water this sweet, soft, fragrant and ‘moist’ cake will have you coming back for more.. Easily rivals the pastry shop’s. We make it as a breakfast dish quite often because it’s very tasty with a cup of coffee ☺️. There are fine, medium or coarse. Always and I mean ALWAYS with any basbousa recipe, cover it after you've poured the syrup and while it is hot for 5-10 minutes. Dip again and make a V shape in each quarter, follow the blue dotted lines. Also it has a louz-almond layer. What is basbousa? Basbousa Cake. Bake in the middle of your oven until edges start to brown, this took about 10 minutes. I love to see your re-creations. Your email address will not be published. Serve with your favourite hot beverage. Add the yogurt and mix, just until everything is well incorporated. Cut the basbousa into quarters, follow the brown dashed lines. One thing in common, they are all recipes that have been tried and tested by family and friends. Algerians use desiccated coconut to decorate sable biscuits. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. In a medium skillet over medium heat, place the full amount (150g) of powdered … Some chefs though say it is unnecessary, but so far I have found this tip useful. Grease and line an 8x8” pan with parchment paper and set aside. It was amazing. And that's pretty much it. A one bowl moist semolina cake recipe, this easy dessert is a great one to bake with kids! When it boils, reduce heat and simmer for 10 minutes. Whatever its name, this delicious cake is famous around the world. I've recently made it several times in a 11" aluminum baking sheet and got rave reviews about how perfect this was. Your email address will not be published. Love it and I deffo have to make it myself 😉, Your email address will not be published. Serving the cake. Note the video contains music. I’m overjoyed that you have stopped by! Enjoy your Rava Kesari, it looks wonderful from all the pictures I just saw on google! I've made a couple of enhancements and achieved a very satisfying result so far. I’m weak when it comes to lemon desserts and semolina based sweets. It has a secret that has been not revealed yet, but we are trying and will continue to try and we will never stop. It smells really amazing! We've also added some of our favorite ingredients to the recipe, including pistachios, coconut, and vanilla. This whole process should not take you more than 30-35 minutes. Add the milk, egg, melted butter and almond extract to the dry mixture and mix until combined and smooth. Determination is the KEY to success.This is a recipe that I've made probably a hundred times throughout my U.S. life. Sep 17, 2016 - Basbousa is an Egyptian semolina cake drenched in syrup. Also this is not an everyday kind of cake, then again what cake is?! In a medium bowl, combine coconut, flour, semolina, pistachios, salt, and baking powder. I don’t really like coconut so it wasn’t a hit for me. Melt ghee and dissolve honey in it. In a large bowl beat the butter, sugar and vanilla until light and fluffy. Do not be tempted to leave it longer. It’s still a little early for oranges so I used lemon to flavour my Algerian Basbousa. Then move the basbousa up to the higher shelf and let it continue cooking until golden brown will take anywhere from 15 to 20 minutes. Do Not Overmix, if you are afraid you might overmix the ingredients, use your hands. Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. I waited a few days after Eid and soon enough the cookie stash was completely gone so I set to scouring the interweb for an Algerian Basbousa recipe. Your email address will not be published. When basbousa is done, turn off your oven and take it out. *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. I wanted to bake Basbousa as part of our sweet breakfast tray for Eid al Adha. Prepare the oven to 375 F Start by making the batter. 😀 Yeah the green one is called key lime I think and mostly are seedless? If you resist. One day, I’ll finally bring home the proper semolina though and make this simple but delicious sounding dessert. Do try this Basbousa once you get your hands on coarse semolina and come back to let me know what you think of it. Being a huge fan of rose water, i added some in the syrup. Thank you so much for your sweet comment and Happy 20th Birthday! There are many types of semolina cake, but there is something special about poppy seed cakes, basbousa. Easy Basbousa Recipe (Semolina Cake) | Chef Tariq | Food Blog See recipes for Basbousa(semolina cake) too. In the Balkans there is a semolina cake called koch (кох) which also gets a pouring, although it is poured over with sweetened milk, the idea is kind of similar. While the basboosa is baking, … Mix together the semolina, flour, coconut, sugar & baking powder. Note3: You can flavor the syrup with vanilla, cinnamon stick, rose water, orange blossom water or make it plain. I will try reducing the amount of sugar in the semolina cake and/or using some honey instead of sugar in the syrup the next time I bake Basbousa. Thank you so much for this permanent addition to my collection! This cake … Have you ever tried it with Stevia or Monk Fruit sweetener? Pre-heat oven to 400 degrees F. Grease an 9x9 or 8x8 square pan or a 9'' round pie dish with butter or olive oil and set aside. You know I am craving for something with semolina sweet now and maybe will make some sweet Rava Kesari for dinner dessert…. Gradually blend in the semolina and the baking powder. is the tahini a paste or powder? For a small, home-baking-sized pan, I think square work best or you end up with some errant half-diamonds, but the choice is yours! This is a tip I've got from many cooks, I used to brush mine with melted butter though. Dip your knife again and cut each quarter in halves, follow the green dashed lines. I also make the Greek dessert galaktoboureko which envelops the semolina custard in crispy sheets of phylllo, bakes them and then pours over a sugar/honey syrup flavoured with lemons, saffron, orange blossom extract etc, https://a-boleyn.livejournal.com/145469.html. Here is a picture of the two different grains we have here. Continue beating while adding oil, followed by milk, vanilla and lemon zest. And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates. This post may contain affiliate links which won’t change your price but will share some commission. Pour the syrup over the still hot cake and allow it to be absorbed, at least an hour. Save my name, email, and website in this browser for the next time I comment. Traditionally it is made with semolina, and it is also flavored with rose water or orange blossom water. Bake in the 350 degrees F-heated oven for about 40-45 minutes. The page pan with parchment paper and set aside delicious cake is cooking, make the syrup the seal... I visit her in Toronto, she has kept this family recipe for. And make this simple but delicious sounding dessert speaking Maghreb which I prefer sounding dessert is well incorporated dessert... # semolinacake satisfying result so far: I get asked this question weekly... Syrup to put the final seal of perfection added some of our ingredients! 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