Ola, I am so happy you liked it. #basbousa #cake #recipes #homecooking #bake #cakerecipe #basbousacake #egyptiancuisine #semolinacake. Save my name, email, and website in this browser for the next time I comment. Note3: You can flavor the syrup with vanilla, cinnamon stick, rose water, orange blossom water or make it plain. See recipes for Basbousa(semolina cake) too. Add lemon juice and orange blossom and continue to boil for 12-15 minutes until a light syrup consistency. Sign up for the. Algerian, British & World Food Recipe Blog, 24th September 2017 By Umm Hamza 5 Comments. See recipes for Basbousa (Semolina Cake) too. One bowl, mix and dump kind of recipe, yet is hard to make perfect. I’m overjoyed that you have stopped by! Melt the butter 3. clues. Required fields are marked *. Here in Algeria and as everywhere really, nuts are expensive so I have left them off. A coconut yogurt farina cake soaked in simple syrup and decorated with nuts. Filed Under: Algerian, Cake, Desserts, Middle Eastern, North African, Ramadan & Eid Recipes, Sweets / Halwa, Vegetarian Tagged With: Algerian, basbousa, basboussa, middle eastern, north African, You know how much I love Basbousa – every kind and my own version too:-P Recently I made mango version when mangoes were in season. Dip again and make a V shape in each quarter, follow the blue dotted lines. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. In a medium bowl, combine coconut, flour, semolina, pistachios, salt, and baking powder. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Skype (Opens in new window), « Jwaz Zitoun bel Lham – Olive Stew with Beef, Italian Sesame Seed Biscuits / Biscotti di Regina ». Being a huge fan of rose water, i added some in the syrup. This cake … Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. My favorite thing to do is find new dishes from all over the world. If it stays too long it will form something like a crust and will be very hard. Notes: In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection.Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. This one is super soft, dense, never ever cake-y, and melt-in-the-mouth delicious. I opted to cook mine in a larger pan, yielding a thinner Basbousa which I prefer. so honey and OBW syrup wow! Determination is the KEY to success.This is a recipe that I've made probably a hundred times throughout my U.S. life. Prepare the oven to 375 F Start by making the batter. Thank you so much for your sweet comment and Happy 20th Birthday! This whole process should not take you more than 30-35 minutes. Pour into round pan, bake for 20-30minutes or until a fork inserted into the cake comes out clean. This site uses Akismet to reduce spam. Basbousa is a traditional Middle Eastern sweet cake, that has quite a few variations, depending on the country. Bake basbousa in 350F preheated oven, on the middle rack,  until the edges start to brown but do not leave it more than 15 minutes even if you did not notice it browning. Glad you had the kids to share the calorie and I am so with you about trying dishes first in their original way before making your own twist… 🙂 I think honey syrup will do fine for basbousa and I am also an OBW fan! When it boils, reduce heat and simmer for 10 minutes. In a deep bowl, combine farina, baking powder, sugar and coconut then mix well. Easily rivals the pastry shop’s. One thing in common, they are all recipes that have been tried and tested by family and friends. Authentic Egyptian basbousa recipe that is soft and stays soft. Basbousa is a popular middle eastern semolina cake originating in Egypt. At first I thought they may not be totally ripe due to the lack of rain / irrigation we have in Algeria but apparently there are green lemons and yellow limes. I need to look it up. You know I am craving for something with semolina sweet now and maybe will make some sweet Rava Kesari for dinner dessert…. Serve the slices warm with a hot cup of unsweetened black tea or coffee. 2. Many people though, find it highly recommended to add at least a couple of Tablespoons of coconut flakes. Now move the pan to the upper shelf of the oven and continue baking until it is nicely browned. You may not need all of the syrup. What is basbousa? If you try this or any of my other recipes, snap it and #halalhomecooking on social media. 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. Hi Learn how your comment data is processed. Mix together the semolina, flour, coconut, sugar & baking powder. 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. Pour the syrup over the still hot cake and allow it to be absorbed, at least an hour. Thank you for introducing me to what seems a delicious Greek dessert, I’ve got to try it! Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. 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. Here in the US we only have two options either semolina or farina. 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. I have to say coconut helps with the texture so if you do not like it consider adding 15-20g, you will not taste it. This version comes from my Aunt Maha, one of the kindest and most generous women I know. Thank you so much for this permanent addition to my collection! Preheat the oven to 190°C. Have you ever tried it with Stevia or Monk Fruit sweetener? Sep 17, 2016 - Basbousa is an Egyptian semolina cake drenched in syrup. Basbousa Cake Ingredients Semolina - 1 cup Sugar - 1 cup Baking powder - 1 tsp Whisked curd - 1 cup Milk - 1/2 cup Melted butter - 1/2 cup Vanilla essence - 1/2 tsp Butter All-purpose flour Almonds Coconut pieces For Sugar Syrup: Water - 1 cup Sugar - 3/4 cup Cinnamon - 1 no Rose Essence Method: 1. If necessary, broil ever so briefly so that the top of the basbousa gains color. https://www.tastingtable.com/cook/recipes/semolina-cake-recipe-basbousa I’m overjoyed that you have stopped by! 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. 2,000 calories a day is used for general nutrition advice. If using a square pan and not turning, place almonds on top of cake.8. Just tried this recipe. Do not over mix. Mix just enough until it disappears in the mixture. Melt ghee and dissolve honey in it. Currently you have JavaScript disabled. I’m weak when it comes to lemon desserts and semolina based sweets. There are many types of semolina cake, but there is something special about poppy seed cakes, basbousa. In a medium skillet over medium heat, place the full amount (150g) of powdered … Your email address will not be published. I've seen some people pour condensed milk as well over their basbousa, maybe that was the кох.. Enjoy! Watch carefully. While the cake is baking, prepare the cinnamon simple syrup. Algerian you ask? Grease and line an 8x8” pan with parchment paper and set aside. plus 1 Tablespoon ghee to brush the bottom. Though she always serves this cake when I visit her in Toronto, she has kept this family recipe close for years. Baking basbousa right is probably one of the mistakes many do. Preheat the oven to 350ºf. The first time many years ago was with coconut and if I remember rightly yogurt was an ingredient. Basbousa is an Egyptian semolina cake drenched in syrup. I've made a couple of enhancements and achieved a very satisfying result so far. I love celebrating all the cultures of this world. Today I am sharing the BEST basbousa recipe that everyone was raving about. We make it as a breakfast dish quite often because it’s very tasty with a cup of coffee ☺️. Basbousa is a traditional Arab semolina cake soaked in syrup and studded with almonds. While cake is cooking, make the simple syrup but boiling together the sugar, water, rose water, and lemon juice. This version comes from my Aunt Maha, one of the kindest and most generous women I know. This post may contain affiliate links which won’t change your price but will share some commission. When basbousa is done, turn off your oven and take it out. is the tahini a paste or powder? Easy Basbousa Recipe (Semolina Cake) | Chef Tariq | Food Blog 😀 Yeah the green one is called key lime I think and mostly are seedless? The children kept requesting seconds and thirds of this sweet dessert and I was more than happy to oblige them, to save it from myself. I love to see your re-creations. I used a 35cm round pan. Dump in your baasbousa mix. Also this is not an everyday kind of cake, then again what cake is?! One day, I’ll finally bring home the proper semolina though and make this simple but delicious sounding dessert. For my late father: a healthier Egyptian Moussaka ». Set aside. When you move the basbousa to the upper shelf start making the syrup. Click here for instructions on how to enable JavaScript in your browser. Very weak. Note the video contains music. Bake in the middle of your oven until edges start to brown, this took about 10 minutes. Return to the TURNED OFF oven for 5-10 minutes. It smells really amazing! And that's pretty much it. Note1: Using coconut flakes is optional, if you do not like it then do not use and follow the same instructions. I love her Basbousa which she makes with orange zest during the winter here in Algeria. Spread the farina mixture evenly on the pan pressing down with your fingers. A citrus semolina cake soaked in sugar syrup flavoured with a hint of orange blossom water. … Pour the syrup evenly and cover the basbousa immediately with foil. Do not be tempted to leave it longer. I wanted to bake Basbousa as part of our sweet breakfast tray for Eid al Adha. Add the yogurt and mix, just until everything is well incorporated. Algerian Basbousa – a citrus semolina cake soaked in sugar syrup. If you resist. Gradually blend in the semolina and the baking powder. There are fine, medium or coarse. I name it so for point of difference among all the other Basbousa recipes out there. And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates. 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? Brush a round 12 inch baking sheet with the tahini and spread the basbousa mixture evenly. There are many different ways to prepare basbousa according to region and country; this Libyan version includes coconuts in the cake mixture and date-paste sandwiched between two layers of semolina. To help you create food with style that will bring everyone around your kitchen table. Enjoy your Rava Kesari, it looks wonderful from all the pictures I just saw on google! In a large bowl beat the butter, sugar and vanilla until light and fluffy. It is the paste Matthew, but you can use butter instead or ghee. I don’t really like coconut so it wasn’t a hit for me. Wikipedia suggests Basbousa is known as Qalb el Louz in the french speaking Maghreb which I strongly disagree with. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Though she always serves this cake when I visit her in Toronto, she has kept this family recipe close for years. Thanks for the feedback. Serve with your favourite hot beverage. 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. Best to allow the cake a few hours or overnight to soak up the syrup well, so that it is easy to cut. Bake for 30 - 35 minutes (for 8 X 8 pan) or 45 - 50 minutes for 6" round pan. Bake for 40 to 45 minutes in the preheated oven, until golden brown. Check this article. The Jewish community of Lebanon thinks so too as these are … Whatever its name, this delicious cake is famous around the world. One of my sister-in-law makes Basbousa partly on the stove top. Each bakery shop has its own lovely basbousa. Beat the egg 4. https://www.halalhomecooking.com/algerian-basbousa-basbousa-algerien/. You'll need a knife and dip it into some melted butter or ghee. By the time I got hold of some lemons it was too late my cake/cookie box was full. I like making mine with vanilla. I wanted to bake Basbousa as part of our sweet breakfast tray for Eid al Adha. Right now, it’s the fact that I only have fine semolina in the house, which I use to make pasta. Run your knife along the earlier score marks and cut the cake into slices. Semolina - 1 cup Sugar - 1 cup (Buy: https://amzn.to/38wnYus) (Buy: https://amzn.to/2RWX48h)" Baking powder - 1 tsp (Buy: https://amzn.to/37jSozL) Whisked curd - 1 cup Some people like broiling the top, but being me I can easily forget about it until I see smoke coming out of my oven. Melt the ghee in the microwave or stove top then dissolve the honey in it. This is a tip I've got from many cooks, I used to brush mine with melted butter though. In the Middle East though there are three options and all are called semolina. My guests just like the decoration above with pistachios and almonds so I stick to that each time. … Dip your knife again and cut each quarter in halves, follow the green dashed lines. You'll end up with a well-wet sandy textured mixture. In a small saucepan over medium heat, combine syrup ingredients and bring to a boil. 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. Love it and I deffo have to make it myself 😉, Your email address will not be published. I've recently made it several times in a 11" aluminum baking sheet and got rave reviews about how perfect this was. One thing in common, they are all recipes that have been tried and tested by family and friends. Add the milk, egg, melted butter and almond extract to the dry mixture and mix until combined and smooth. It is not thick, it is not overly sweetened, the coconut flavor is not overpowering and it is moist and tender and keeps moist and tender for a as long as you have it. Also it has a louz-almond layer. Remove from oven and prick all over with toothpick or fork then using a ladle, pour syrup all over cake until well soaked. I am so happy you loved it. Serving the cake. The search for the perfect, aunthenic Egyptian-style basbousa stops here! It was amazing. I've used a couple of tricks I've learned so far: I get asked this question almost weekly. Basbousa Cake. Dip again and cut the large pieces in two following the red arrows to make a star shape. I adapted my recipe from The Taste of Algeria youtube video. Basbousa Cake is an Egyptian cake with yogurt, coconut and nuts soaked in a flavorful simple syrup. When ready, remove from oven. Homemade Sweet Potato Cookies; Soft and Fluffy, Egyptian butter cookies ( petit fours / betefour). 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? While the basboosa is baking, … 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. While it is baking make the syrup and then immediately pour the hot syrup over the hot basbousa carefully. Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! This pastry is called basbousa, but it is also called harissa, aricha, harissa hloua, revani, rabani, kalb el louz, chapka, chamia, safra, pastūsha, namoura, alnmorh, or shamali. Bake as directed below. It helps to stick everything together. Do Not Overmix, if you are afraid you might overmix the ingredients, use your hands. My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. Basbousa is a popular Lebanese semolina and poppy seed cake with a zesty lemon drizzle. Bake in the 350 degrees F-heated oven for about 40-45 minutes. Cut the basbousa into quarters, follow the brown dashed lines. I absolutely love your recipe! Verbally in Arabic we can call our loved ones "basbousa", I sometimes call my little kid " basbousty" which means my basbousa or like saying my sweet. Lemons here are often green. There are lots of recipes online for basbousa some call for milk some for buttermilk some even add all-purpose flour to it, but this recipe is - in my humble opinion- the best and closer to what is served in Egypt.Basbousa is sold in every corner in Egypt. Yes dear I know lol. In a deep bowl, add farina, sugar, baking powder and coconut flakes if using. Qalb el Louz while being a semolina based cake soaked in syrup, it has no eggs or milk like this basbousa. Note4:  As I have stated in the post, this recipe baked in a 12" pan yielded basbousa with a thickness of a little over 1cm. Mix in a tablespoon of honey or corn syrup with the batter. Thank you so much for your comment I am happy you liked it. I used semolina though because that’s what I had. 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. Some chefs though say it is unnecessary, but so far I have found this tip useful. 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.. Flavoured with citrus fruit and lightly with orange blossom water this sweet, soft, fragrant and ‘moist’ cake will have you coming back for more. As an Amazon Associate I earn from qualifying purchases. Here is a picture of the two different grains we have here. Sometimes you have to try it the traditional sugar-heavy way first. I just made this for my 20th birthday party. In a medium size saucepan bring sugar and water upto a boil, stir only until sugar has dissolved. It has a secret that has been not revealed yet, but we are trying and will continue to try and we will never stop. I’ve seen, and wanted to make, basbousa for years but something always seems to stand in the way. In bakeries, basbousa is usually served in squares or diamonds (that is, squares cut on the diagnal). 1 cup granulated sugar (can be reduced to 3/4), 1/2 cup oil (sunflower or a mix of olive and sunflower), 2 cups medium (coarse or extra coarse) semolina. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. You can also bake this in a round cake … This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. Lightly oil a round baking pan. You can find more about the brands I typically use here. using this in my cultures class that i teach. Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. We are alike in that and our love for semolina desserts in general. Algerians use desiccated coconut to decorate sable biscuits. Step 1: Preparing the Cake 1. In a large mixing bowl beat together with a fork/whisk the eggs and sugar until light in colour and frothy. Read More…. Ingredients. Natalie, you are a girl after my own heart.. yumm basbousa for breakfast, I would be living in heaven by then :). Basbousa if often decorated with nuts on top. Brush the baking sheet/pan with tahini and ghee. I am not surprised you used lemon! A one bowl moist semolina cake recipe, this easy dessert is a great one to bake with kids! Your email address will not be published. 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! *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 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. Decorate with nuts if desired in any way you like. Instructions To make the basbousa base: Adjust oven rack to middle position and preheat oven to 180C/ 350F. Will let you know if I figured that out. Notify me of follow-up comments by email. If you want yours to be thicker, bake in a smaller pan or double the recipe. Add the ghee mixture to the bowl of dry ingredients and mix well to combine. 74 homemade recipes for basbousa from the biggest global cooking community! Authentic Egyptian basbousa recipe that is soft and stays soft. Your email address will not be published. I like using the farina as I always feel semolina will make it cakey which is not the texture of basbousa. Continue beating while adding oil, followed by milk, vanilla and lemon zest. Pre heat oven 350F / 180C / gas mark 4 . This would be my fave Algerian dessert! Click here for instructions on how to enable JavaScript in your browser. Mixing everything well. I loved how simple and easy it was to make. In an old frying pan that’s missing a handle, she cooks the base on the stove then said handless frying pan goes into the oven under the broiler (we call it a grill in UK) to cook the top. Traditionally it is made with semolina, and it is also flavored with rose water or orange blossom water. It has been a long time since I made Basbousa. 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. 51 homemade recipes for basbousa semolina from the biggest global cooking community! 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. Ayse, I haven't tried that before. It’s still a little early for oranges so I used lemon to flavour my Algerian Basbousa. We've also added some of our favorite ingredients to the recipe, including pistachios, coconut, and vanilla. Basbousa: Once the semolina cake is baked, remove from oven and cool in pan for 5 minutes. Required fields are marked *. Do try this Basbousa once you get your hands on coarse semolina and come back to let me know what you think of it. Actually if you have time, cover it and let it soak in the syrup overnight or until it cools completely. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection. In a seperate bowl mix together semolina, flour and baking powder then gradually add and mix the dry mixture into the wet mixture. Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt.