Allrecipes is part of the Meredith Food Group. All I found was #1 and it turned out dense in spite of using a 9.5 inch pan. Turn off the heat and keep the syrup aside for cooling. Add in the orange blossom water then set aside for when the basbousa is ready. Grease an 8 inch square baking dish. reply; The best basboussa I tried … How to prepare basbousa. I guess I should have added it as an optional thing in the recipe. If this hadn;t turned out good I was going to give up on basbousas but I'm definitely going to make this again. In Turkish cuisine, revani is one of the most common desserts and is served both at home and in restaurants. 4. This was the third recipe I tried of basbousa and thankfully it turned out just the way I wanted. https://www.tastingtable.com/cook/recipes/semolina-cake-recipe-basbousa While the dough rests, start on your simple syrup by dissolving the sugar and water in a saucepan on the stove. 30.4 g Prepare syrup ahead of time Boil sugar and water until syrupy and coats back of a spoon. the The recipe of Rose Basbousa which I am sharing today is so easy to make with just few common pantry ingredients. Bring to a boil, reduce heat and cook for 5-10 minutes till it thickens slightly and coats a spoon dipped in it. A one bowl moist semolina cake recipe, this easy dessert is a great one to bake with kids! This Turkish Middle Eastern semolina cake dessert gets its flavor from fresh lemon juice and zest. I have adapted this recipe from The Mediterranean Dish. They are just enough to add that extra "umpf" to a meal. This recipe looks stunning but I usually make basbousa with 2-1/2 cups semolina 1-2 of each sugar and ghee and 1/4 cup of both heavy sugar syrup and milk.. it usually looks crumbly.. i want to ask if it is not right as some chefs say that basbousa consistency must be crumbly but sometimes i find it not moist..please help me know the right consistency and if it must look crumbly or as shown in the … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. Egyptians call it Basbousa, … Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. Sweet, soft and delicious. Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt. Basbousa Recipe (Semolina Cake) | The Mediterranean Dish. This recipe is part of our street food menu. Boil this syrup on a slowly boiling. • Remove the syrup from the heat and place to cool until ready to use. https://www.food.com/recipe/basbousa-semolina-cakes-with-syrup-173527 Cream together butter and sugar in a mixing bowl. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Basbousa is a traditional Egyptian – middle eastern sweet cake. Basbousa is a traditional Middle Eastern sweet cake, that has quite a few variations, depending on the country. For special occasions and for the sake of presentation bake in a beautiful oven proof pottery dish like a quich dish or fancy pie dish. In a large mixing bowl, combine together the sugar and yogurt. Traditionally it is made with semolina, and it is also flavored with rose water or orange blossom water. This basbousa recipe is the easiest, most delicious classic Arabic semolina cake recipe. Verbally in Arabic we can call our loved ones "basbousa", I sometimes call my little kid " … But i personally don't prefer it and that is why I chose to leave it out of the recipe. A very traditional Turkish dessert. It’s 1 cup of Water. An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup. Very easy and super delicious. 2. It has an exotic soft texture and a different flavor. It is primarily made from Semolina with either orange, rose or cinnamon flavored syrup. 3. Make your Turkish delight fancy with a star pattern and almond slivers. Ingredients 2½ cups coarse semolina 90 g (1 cup) desiccated coconut 220 g (1 cup) caster sugar 75 g (½ cup) self-raising flour 200 g thick yoghurt 200 g unsalted butter, melted 1 tsp vanilla extract 25–30 g blanched almonds milk, if needed Coconut is one of the essential ingredients in this dessert, but you can skip the coconut and make a Basbousa Dessert recipe without coconut too. Submitted by Khalid on Fri, 2014-07-25 00:57. Place an almond in the center of each diamond. An Egyptian almond-coconut … Add semolina, ground almond and water and stir until well combined. Revani (Basbousa, Sambali) is an easy sponge cake that bakes up quickly and absorbs a delightful lemony sugar syrup. Combine butter, sweetened condensed milk and baking powder and stir well. Check to see if ready … See more ideas about Basbousa recipe, Semolina cake, Cake recipes. This Namoura dessert is the classic recipe of the original Lebanese Namoura. https://gimmedelicious.com/basbousa-coconut-yogurt-semolina-cake Cut in rounds, this version is topped with lime curd, whipped cream, and berries. Semolina Honey Lemon Syrup Cake/ Basbousa Or Namoura Recipe Ingredients: 340 gm (2 cups) fine semolina 70 gm (1 cup) dessicated coconut 115 gm (1/2 cup) sugar 1 tsp baking soda 150 gm (a little less than 2/3 cup) melted butter or ghee or semnah 250 ml (1 cup) milk For the Syrup: 340 gm (1 1/2 cups) sugar 375 ml (1 1/2 cups) water 1 tbsp lime juice or 2 tbsp lemon juice 2 tbsp honey. Cooling period of 20 minutes not included. Stir in the juice of a lemon and strain to remove the rose petals. 10 %, Harissa, Harisa, Haresa Arabic Semolina Cake, Algerian Basboussa - Semolina Cake With Syrup. Basbousa is a middle eastern dessert that originated in Egypt. If you are using rose-water, add it along with the lemon juice. WHAT IS NAMOURA (نمورة)? Sorry but I made the basbousa according to this recipe twice and it just turned out dry . 250ml/9fl oz water ; 450g/1lb sugar; Juice of 1 lemon; Method. This recipe of Rose Basbousa … I guess now I have semolina to try to making handmade pasta...lol. If you see that it is too dry, add more milk. • While the basbousa is baking, prepare the syrup. Note: The lime curd and lime syrup … Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. I think this would have made all the difference in the world. Beware! 3. I found that I don't like the texture too dense, which makes it difficult for the syrup … Last, make sure to double the syrup ingredients. In a separate bowl, combine semolina, baking powder, and baking soda. For the recipe of the basbousa, the syrup is between the light syrup and the medium syrup. Pour and level mixture into 28cm x 24cm baking tin. 1/3 cup coconut. Method: … When cooking in oven pay attention. Dissolve sugar inwater in a medium saucepan. Take out the mold from hte oven and pout half a cup of lukewarm syrup on the basbousa. In a bowl combine all the ingredients (semolina, sugar, coconut, yogurt, baking powder, and baking soda) and stir until well mixed. Your daily values may be higher or lower depending on your calorie needs. this was easy and turned out great. I usually double the recipe and spread it into a 8 x 11.5 glass dish for quick baking. Pour mixture into a baking tray, top off with almonds, and bake for 30 minutes. May 29, 2019 - Explore Bulan Wilson's board "Basbousa recipe", followed by 589 people on Pinterest. The perfect Namoura. Add the yogurt and milk; mix until moistened but not runny or liquid. Once the syrup begins to boil, add in honey. For syrup: Over a medium heat dissolve the sugar in 1 1/2 cups water. Try covering the entire dish with sliced almonds instead of whole ones--you get an ever better toasted almond flavor. I do have some recommendations: Buy the medium semolina (sometimes called #2) because the fine semolina makes it difficult for the syrup to absorb throughout the whole basboosa. Modified: Nov 18, 2020. It’s one of those desserts that every Arab household has a version of, and here I’ll be sharing my Teta’s recipe. I have tried many times to get a proper recipe for this desert which mom used to make for us as kids. Only change , I have made is in the soaking syrup. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection. Bake in a 190°C preheated oven for 35 minutes or until top is golden. Bring the mix to a boiling point on high flame. Basbousa is a traditional Middle Eastern moist cake-like sweet or dessert using semolina/suji/cream of wheat, baked and soaked in a sugar syrup, either flavored with orange blossom or rose water. Put the mold in the refrigerator (fridge) for at least two hours. First make the syrup. For the recipe of the basbousa, the syrup is between the light syrup and the medium syrup. Plus…recipe … We've also added some of our favorite ingredients to the recipe, including pistachios, coconut, and vanilla. In a mixing bowl add sugar and yoghurt.Mix well.. Now add semolina, baking powder and milk.Mix well.. Mix them well unless it converts into syrup. Bake for 25 minutes or until it is golden in color. The larger the baking dish you use as well the faster the cake will cook. Next only use 3/4 cup sugar in batter. See more ideas about Basbousa recipe, Semolina cake, Cake recipes. Namoura is a sweet semolina cake from the Middle East soaked in a fragrant sugar syrup. The custom of soaking cakes that are baked … It also features in different cuisines with different names. I know that rose water is a must-have for arabic deserts. Trans-fat free with lower cholesterol Babousa Bil Laban Zabadi (Basbousa with Yogurt) is Arabic particularly a Yemeni Recipe. Let rest for about 20 minutes before cutting into pieces and serving. This basbousa recipe explains both vegan and original versions. Easily rivals the pastry shop’s. Lemon-Rose Syrup: While the cake is baking, take sugar, water and dried rose petals in a saucepan. this tasted really good because of the coconut. Most people won't think twice about serving basic cornbread when is on the table. Remove from oven and pour all over the cooled syrup. The cake soaks up the syrup and makes it very moist. It has an exotic soft texture and a … Bake for 40 to 45 minutes in the preheated oven, until golden brown. The best farina recipe ever, Basbousa, an Egyptian farina dessert drizzled with simple syrup and traditionally served with a hot cup of black tea/coffee. Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. Here, I have mostly followed the traditional recipe, but I have added a slight twist of my own. This is a great recipe (sometimes also called Hareesa)and very much like what my Egyptian mother makes. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Get a baking pan (about 8 inches in diameter) and grease and flour around it. Info. Add comma separated list of ingredients to exclude from recipe. Plus I only used 3/4cup water and 1/2 cup sugar to make syrup. It is beautiful when placed on the table! Nutrient information is not available for all ingredients. Preheat oven to 180 degrees c. In a bowl mix cream butter, sugar and vanilla until light and fluffy. Reduce the heat to medium-low and leave for 20 min to simmer. I have come accros many recipes where it is dry or lack the required moistness or too soggy. I think it would have been good. Another beauty of this cake is sugar syrup. i cut the basboosa into squares before baking and then went over those again after baking to let the syrup distribute nicely. i also added rosewater to the syrup. Reduce the heat to medium-low and leave for 20 min to simmer. And for my last substitute use Cream of Wheat instead of semolina! There are many types of semolina cake, but there is something special about poppy seed cakes, basbousa. Boil the syrup for 5 minutes then simmer for about 10 minutes. Felicia. Add semolina, ground almond and water and stir until well combined. Modified: Nov 18, 2020. Place the syrup ingredients in a deep skillet and bring to a boil. 1/2 cup super fine sugar. The Jewish community of Lebanon thinks so too as these are baked for the festival of Purim. I love my traditional basbousa recipe, but this one is different. 2 cups semolina flour. I made cuts both before and after baking and the syrup only penetrated these cuts leaving most of my basboosa dense and dry. You need of For the Sugar Syrup. Authentic Egyptian basbousa recipe that is soft and stays soft. Whether they are still hot or cold, you can soak all your cakes when you want, provided you follow a strict rule. Unfortunately Mom makes all these wonderful recipes but she can't give you exact measurements-she does it all by sight. Namoura is a sweet semolina cake from the Middle East soaked in a fragrant sugar syrup. Not worth wasting time and ingredients . Not everyone has semolina flour on hand but most people have Cream of Wheat! Cake. Take a small pan and place all ingredients in it. Bake in a 190°C preheated oven for 35 minutes or until top is golden. A very traditional Turkish dessert. Remove cake from oven and pour syrup over cake until no more can be absorbed. Only 15 minutes to prep. 4.5 from 2 votes. Place the other half of the basbousa mixture over the cream layer. When the basboosa has finished baking, pour the syrup over it as evenly as possible. For Basbousa batter: 1 cup guee or butter,melted. This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. In a small saucepan over medium heat, combine syrup ingredients and bring to a boil. Sweet, soft and delicious. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Indeed, the golden rule to soak a cake well, whatever its temperature, is to: – Soak a hot cake with completely cold syrup – Soak a cold cake with hot syrup. The recipe doesn't specify but someone's suggestion of using #2 semolina or it will not absorb the syrup is true. Lightly grease and flour a 9x12 baking dish. Preheat oven to 3750F (1900C); brush the tahini on the inside of a 10-inch (25 cm) round baking pan. Add comma separated list of ingredients to include in recipe. Basbousa Cake is an Egyptian cake with yogurt, coconut and nuts soaked in a flavorful simple syrup. Making the Basbousa Lebanese Desserts Indian Desserts Easy Desserts Delicious Desserts Moroccan Desserts Persian Desserts Lebanese Cuisine Arabic Dessert Arabic Food. Pour mixture into baking dish and smooth with spoon. Place the syrup ingredients in a deep skillet and bring to a boil. Glad you all like it. Add the lemon juice and bring to the boil. Make this fab dessert even healthier by using NON-FAT plain yogurt and substituting the 2 cups total white sugar used (in the cake and the syrup) with 1 cup sugar 1 cup sugar substitute. Delicious my only recommendations are to add a whole lemon's juice to the syrup part and before you pour on the syrup....poke some holes in the cake so that the syrup can reach the bottom layer. Everyone loved it and I never made it before so good luck. Thick syrup with 2 volumes of sugar for one volume of water, used as a base for many sorbets. Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt. Namoura Cake (aka Basbousa) Lebanese … To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup. I decorated it with sliced almonds which I already had on hand.And after pouring the syrup on I broiled it in the oven for around 5 minute. Must-try easy dessert! Now add in the semolina, baking … The best basbousa recipe you will find! Pour and level mixture into 28cm x 24cm baking tin. In the syrup I used rose flavoring. Very easy and super delicious. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. The other names for it used in different parts of the middle east are “Harissa”, “ravani or revani” etc. I also use a fresh squeezed lemon--all of it instead of the 1 tablespoon in recipe. (3/4 to 1) cup full cream milk. • Use the desired garnish on top of each basbousa square or lozenge. This one is super soft, dense, never ever cake-y, and melt-in-the-mouth delicious. Reduce heat and allow to slowly boil for about 8-10 minutes. It is a simple dessert made with a single layer of soft, yellow semolina sponge cake steeped in lots of light syrup. For the syrup. That said the flavor of coconut and the lemon juice in the syrup stood out. 1. I have tested many many many namoura recipes and adjusted this final version to my liking. The coarse semolina flour gives the cake its signature sandy texture, but its drenched in a flavorful … Print. Making the Syrup; In a saucepan add 1 1/2 cup of caster sugar and 1/2 tsp lemon juice. This recipe is part of our street food menu. This basbousa recipe explains both vegan and original versions. The first couple of trials were a disaster … The coconut flavor stood out like someone else has mentioned too which was a big plus point and it wasn;t too cakey- just the right amount of baking powder. It gives more boost to the flavor and makes it sing! Prepare the syrup as described and pour it, one spoonful at a time over the hot cake. Ditto with the rose water added to the syrup/mixture or both if u want. Information is not currently available for this nutrient. Also, at the end of the baking time, turn the broiler on for 2-3 minutes to give the top a golden brown color. Amount is based on available nutrient data. First of all, preheat the oven to 400F. To serve: 1. Reduce heat and gently boil the syrup for 10 minutes. https://www.food.com/recipe/basbousa-1576-1587-1576-1608-1587-1577-12957 Once the semolina cake is prepared, the sugar syrup is poured over the cake, making it more delicious. Basbousa is an Arabian dessert, and it means “just one kiss” in the Arabic language.Basbousa has a cake-like texture but denser and richer.Usually, it is soaked in simple syrup and has a lot of butter, but today’s recipe is super quick to prepare and there is no soaking in syrup is involved, that’s less sugar for you, and no butter!Enjoy the flavor of coconut and the fine crumbs by … When it boils, reduce heat and simmer for 10 minutes. Prepare 1 cup of Sugar. Cut in rounds, this version is topped with lime curd, whipped cream, and berries. In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden … The sticky dessert is mouthwatering. Place the other half of the basbousa mixture over the cream layer. Remove from heat and add flavoring if desired. i will use this recipe again. Decorate the surface with blanched almonds or hazelnuts (filberts). Basbousa is a traditional Egyptian – middle eastern sweet cake. Percent Daily Values are based on a 2,000 calorie diet. Or any shallow pottery piece is fine. Put the mold in the refrigerator (fridge) for at least two hours. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Blue poppy seeds give a pretty speckled appearance, or you can use white poppy seeds. How to prepare basbousa. Hard to resist. I followed the recipe exactly except for adding 1 tsp almond extract which gives it a nice flavor! Once the syrup starts to boil reduce the heat to medium flame and boil for 10 minutes. I love the recipes which are quick to make and give good results. You need 1 teaspoon of Lemon juice. This is absolutely trans-fat free, lower-in-cholesterol, sugar-free, and moderate in the number of carbs and protein. Turn the oven on from the top and place the mold on the lower rack until it is golden (about 8 minutes). Decorate the top with whole almonds. Pour the syrup on the cake while it is still warm so the namoura soaks up the syrup but don't add too much just so you glaze each section, you can always top up later. Bring to a boil and add the lemon juice, stirring until it thickens. Semolina, sugar, butter yogurt & Baking powder. reply; Drench it in syrup. • Remove the syrup from the heat and place to cool until ready to use. Pour the mixture in the baking pan and garnish with almonds. Line a half sheet … 2. While the basboosa is baking, … You don’t require any fancy ingredients for this Arabic … Nostalgia. Ultimate. I couldn't figure out why mine was absorbing all of the syrup- I'll know for next time. It is topped with almonds, baked and then soaked with an aromatic sugar. Preheat the oven to 350 ℉ (180 ℃). • Use the desired garnish on top of each basbousa square or lozenge. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Use butter or oil to grease a nine-inch baking pan and then dust with flour. Preheat the oven to 180°C Grease a large baking dish (approx. This is as good as it gets and I made it repeatedly for my little family. 5 star but slight changes... make sure to use the #2 semolina flour. This time we have Namoura, an eggless semolina coconut cake drizzled with a sugar syrup, also known as Basbousa in the wider Middle East. 4. Cooks faster than you think. Total Carbohydrate Rose Basbousa is a middle eastern dessert delicately flavored with rose syrup. Namoura (نمورة), is a delicious Lebanese cake/dessert that is super easy to make and widely known across the Middle East. 1. Ingredients. Add eggs and vanilla. Combine butter, sweetened condensed milk and baking powder and stir well. The search for the perfect, aunthenic Egyptian-style basbousa stops here! Bring to a boil, and cook for at least 5 minutes. 11" x7"). Take out the mold from hte oven and pout half a cup of lukewarm syrup on the basbousa. Boil the water … Turn heat off and keep the syrup warm. Semolina Cake (Basbousa) step by step. oh but I did find it too sweet for my taste even though I used half the amount of sugar in the syrup than suggested. I love my traditional basbousa recipe, but this one is different. Instead of using … The best results are when it is hot right out of the oven and you drench it in hot syrup. There's nothing like the smell of warm orange blossom syrup wafting through the house it really will take you back to your childhood. 299 calories; protein 2.8g 6% DV; carbohydrates 51.9g 17% DV; fat 10g 15% DV; cholesterol 15.7mg 5% DV; sodium 95mg 4% DV. The texture, the aroma and the taste of the dessert is … Remove cake once done, and cut through scored lines making sure to carve all the … Add in the milk, orange blossoms water, baking powder, yogurt and mix well to obtain a thick sticky batter. Grease 11 x 17 inch rectangle pan and put batter on it. How to Make Trans-Fat Free Basbousa Bil Laban Zabadi? It’s 1/2 teaspoon of Orange blossom water/rose water. May 29, 2019 - Explore Bulan Wilson's board "Basbousa recipe", followed by 589 people on Pinterest. Not at all the basbousa that I'm used to . When you move the basbousa to the upper shelf start making the syrup. Lowered my oven temp to 335-340. this link is to an external site that may or may not meet accessibility guidelines. Turn the oven on from the top and place the mold on the lower rack until it is golden (about 8 minutes). Let it stand for 2 hours. Hard to resist. Bake for 40 to 45 minutes in the preheated oven, until golden brown. She never really wrote things down, so I had to experiment until I got the most perfect, moist, sweet, and crumbly basboosa just like Teta used to make. Add eggs one at a time Bake the basbousa in a preheated oven 350F/180C. From Saad Fayed, I love basbousa with coffee after a good meal. … Stop when the cake will not absorb any more and set the cake aside to cool before serving. Many other Middle Eastern cultures called it by other names. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. It is called basbousa in Arabic and shamali in Armenian. Loaded with mild flavors with the melt in mouth texture. Just drench it in more syrup, until it becomes soft. In a large bowl mix the sugar, semolina, and butter together. Serve immediately with a dollop of whipped cream. Preheat the oven to 350 degrees F (175 degrees C). The best farina recipe ever, Basbousa, an Egyptian farina dessert drizzled with simple syrup and traditionally served with a hot cup of black tea/coffee.