Traditionally it is made with semolina, and it is also flavored with rose water or orange blossom water. Shredded coconut: You can use sweetened and unsweetened shredded coconut. They are just enough to add that extra "umpf" to a meal. From Saad Fayed, I love basbousa with coffee after a good meal. Method. How to make Basbousa with Coconut . Filo … The cake is traditionally cut into diamonds and decorated with almonds . It’s one of the first desserts I learned how to make with my mum when I was a child, and I loved it so much. In a large mixing bowl, combine together the sugar and yoghurt. When it comes out of the oven it gets covered in a sugary syrup, so even though it’s crumbly, it’s very moist. Coconut is a popular addition. I first met basbousa at Zahav last year, when I tried their carrot hazelnut version. Cooling period of 20 minutes not included. Total Time. Recipe by Nana Lee. We've taken this traditional Arabic sweet cake and made it our own. 5 People talking Join In Now Join the conversation! Would you like to leave us a review? It’ll melt in your mouth. Coconut Basbousa | Middle Eastern Dessert Cake. Now add in the semolina, baking powder and milk. The resulting dessert is rich, dense and absolutely delicious. We would love to hear your feedback and comments regarding this recipe. Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut soaked in syrup. The coarse semolina flour gives the cake its signature sandy texture, but its drenched in a flavorful simple syrup which makes it super moist and has a melt-in-your-mouth texture. Basbousa Ingredients? This is basically a sweet semolina cake which is flavoured with coconut and orange zest. Basbousa is a traditional Egyptian – middle eastern sweet cake. A classic Middle Eastern dessert cake made with semolina and coconut, soaked in rose or orange blossom flavoured sugar syrup. Grind the pistachios in a food processor then pop into a mixing bowl along with the semolina, desiccated Namoura is served all year round and during many religious festivities. Nevertheless, their sweets are mostly unique in flavors. Prep Time20 mins Cook Time25 mins Total Time45 mins. This traditional Turkish dish is pronounced as ‘Bass-b-ouza’. The almond flour sponge is soaked in fresh coconut milk and topped with grated coconut flakes. This cake is crumbly, juicy, moist and delicious. Cook Time. … Sugar: Use white sugar in the recipe or raw sugar … Cakespy: Brooklyn Basbousa Recipe. Baking Pans Baking Soda Honey Glaze Vanilla Yogurt Honey Lemon Serious Eats Sliced Almonds Turkish Coffee Confectioners Sugar. Transfer the semolina … Prep Time. For the batter: 10 tablespoons unsalted butter, melted, plus additional soft butter for greasing the pan 1 cup sugar 1 cup plain yogurt 1 cup fine semolina plus 1 cup coarse semolina (or 2 cups coarse semolina or 2 cups original Cream of Wheat enriched farina) 1/3 cup milk 1 teaspoon baking powder. Basbousa is mainly made up of semolina flour, coconut and sugar, it is a dessert that is most familiar in middle eastern countries, but it originated in Egypt. Simple & easy to make. I have slightly modified the recipe and prepared in orange flavor. We've also added some of our favorite ingredients to the recipe, including pistachios, coconut… Course: Dessert Servings: 16 servings. Ingredients. An egg free semolina cake is baked and while still hot it is doused with cool rose water (or vanilla) flavored sugar syrup. Finally, stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed. No need to decrease the semolina amount, as this exact amount is essential for the structure of the basbousa. SERVES: 30. This dessert is popular in all Arab cuisines and many other cuisines all over the middle east. Author: Shireen Sequeira. It also features in different cuisines with different names. Made with almond flour, maple syrup, free-range eggs, extra virgin coconut oil, coconut milk, shredded coconut 100% Paleo. Umm Ali. September 12, 2020 at 9:00 am | Published in: Videos & … This version is prepared adding eggs, if you are looking for eggless version then check this recipe of The syrup may also optionally contain orange flower water or rose water. Hope you enjoyed our recipe. Basbousa is a middle eastern dessert which is basically a semolina cake, is drenched in sugar syrup as soon as it is out of the oven . This dessert is very similar to Egyptian Basbousa, the only difference I found between the two is the addition of coconut in basbousa. 40 mins. Preheat the oven to 350 degrees F. Place the butter in a small bowl and melt in the microwave. I topped the basbousa with almonds and coconut flakes. Basbousa is a Middle Eastern semolina cake that has a coarse texture, not unlike that of cornbread. Basbousa is a popular and traditional Middle East dessert that is prepared with coconut and semolina and soaked in flavored sugar syrup. In case you decided on using unsweetened coconut, then add one and a half to two extra tablespoons of sugar to the recipe. Coconut Basbousa with . Here, I have mostly followed the traditional recipe, but I have added a slight twist of my own. In Egypt , for example, it can be found prepared with almond powder, and generously topped with hazelnuts on top; in Lebanon and Syria , with pistachio powder or crushed pistachios, with coconut or candied orange peel. Jul 18, 2020 - Explore Nana's board "Basbousa recipe" on Pinterest. Nutrition Facts; Servings: 12; Amount per serving: Calories: 545 % Daily Value* Total Fat 23g: 30%: Saturated Fat 11g: 54%: Cholesterol 77mg: 26%: Sodium 463mg: 20%: Total Carbohydrate 79g: 29% Coconut Basbousa with . Basboosa or Basbousa is a soft and super moist Turkish dessert that is quite popular in Middle Eastern countries and each country has its own way of making this irresistible dessert. HOW TO PREPARE. Coconut Basbousa recipe - Desserts recipe - Nestle Family, Middle East - Nutrition, Health. Coconut Basbousa with . The sticky dessert is mouthwatering. Rating 1 cup Coarse semolina ½ cup Desiccated coconut ½ cup Raw sugar ¼ tsp Salt ½ tsp baking … Show Me More ; Watermelon Milkshake . Coconut adds flavor and a slight chewy texture, but it doesn’t help with the structure. Egyptians call it Basbousa, Palestinians call is Harissa, Armenians call it Shamali, Persians call it Revani/Ravani, which even Greeks have adapted. Other than Somalia and neighboring counties, it is also eaten in … This basbousa is made with semolina flour, almonds, coconut and a delicious rose water scented sugar syrup. Namoura is a very easy, no fuss to make dessert. 10 mins. Basbousa (Coconut Crumble Cake) Tip: Start the homemade syrup once the basbousa has gone into the oven, then keep it warm while the cake is baking. I think chopped pistachios would be good too! Welcome to the second post of The Secret Recipe Club . I have ABSOLUTELY no idea how Basbousa is meant to look or taste, so frankly I wouldn’t have a clue if I’ve succeeded with this recipe! The sugar syrup and regular sugar work in different ways and each has a different purpose in the recipe. It is primarily made from Semolina with either orange, rose or cinnamon flavored syrup. Basbousa is a Middle Eastern semolina and coconut cake. Each county has their own version of basbousa, this version of semolina cake is light, fluffy and sweet. It is made from a semolina batter and sweetened with simple sugar syrup. NEW AND EXCITING SIMILAR DISHES FOR YOU TO TRY OUT. Basbousa, also known as hareesa or namoura, is one of the most popular Middle Eastern desserts. READY IN: 48mins. This recipe for Middle Eastern Basbousa – a sweet, dense semolina and coconut cake – arrived in my inbox through the week and I was immediately intrigued. Set aside. There are many different recipes of Basbousa . 1 tablespoon tahina (sesame paste) * see notes; 100 … People have tried making basbousa with their own twist by adding cheese, chocolate and a variety of different fillings. Semolina: I have used fine semolina, however in most Egyptian Basbousa recipes, coarse semolina is used instead. REVIEWS. Semolina is the key ingredient of basbousa and, depending on the country, it can also contain almond or pistachio powder, as well as grated coconut. The cake's virtue is its simplicity: it's sort of like cornbread, only made with semolina. Recipe for Egyptian Basbousa (Almond, Coconut, Semolina Cake with yogurt) Makes 8 servings. Yields10 Servings. It’s so delicious and so easy to make! In Egypt baking with semolina is the norm, semolina is used to make basbousa, a sweet cake soaked in homemade syrup. Basbousa is a traditional Middle Eastern sweet cake, that has quite a few variations, depending on the country. Basbousa - Semolina Cakes With Syrup. Arabic sweets originate from many different cultures due to civilizations that occupied the region, thus the recipes do vary according to regions. 50 mins . The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Basbousa is a middle eastern dessert that originated in Egypt. But ofcorse they are made slightly different based on their culture and traditions. Delicious Chocolate Cake Slices. Basbousa: Almond Coconut Semolina Cake. Pasta Primavera. Promise. See more ideas about basbousa recipe, arabic sweets, arabic food. I know Basbousa, which my husband really likes, is the coconut version of this recipe. It’s so delicious and so easy to make! Basbousa is a traditional Middle Eastern sweet cake that originated in Egypt. My mother also loved to share this cake with friends and sometimes would ask me to make it when she had guests coming over. Basbousa is a traditional Egyptian – middle eastern sweet cake.
2020 basbousa with coconut