Basbousa

Basbousa

Basbousa

Basbousa is a sugary semolina “cake” with a distinct buttery flavor, a signature pleasantly sandy texture, and a liberal rain of sugar syrup to make it exceptionally moist. It is popular throughout the Middle East and the Mediterranean under various names and varieties, including Nammoura, Harissa, and Revani, to name a few. While they all consist of a semolina-based confection soaked in syrup, they differ in flavor, texture, and integrity from one country to the next. They resemble relatives rather than twins. Some recipes include eggs, while others include yoghurt. Some people use coconut, while others use citrus, spice, or floral waters to flavor their drinks. Some people use a lot of butter or oil on the other hand, are firmly on the ghee side. Some are light and fluffy like a cake, while others are dense and fudgy.

Egyptian Dessert Basbousa

All Arabic and Egyptian desserts are very delicious and we will show you here how to make Basbousa

Basbousa Ingedients

THE LIGHT SOAKING SYRUP CONTAINS:

  • 250g (1 1/4 cup) granulated sugar
  • 350g (1 1/2 cup) water
  • Small squeeze of lemon juice

FOR THE BASBOUSA BASE

  • 500g (3 cups) medium grind white semolina (semeed, not basbousa mix)
  • 150g melted ghee (2/3 cup plus 1 tablespoon)
  • 50g unsweetened shredded coconut (also known as dried coconut) (1/3 cup packed) (optional but highly recommended; could be reduced)
  • Whole milk, 150g (2/3 cup).
  • 100g (1/3 cup) heavy sugar syrup (recipe below; Big Batch Sugar Syrup may be used)
  • 2 tablespoons ghee (for brushing over the basbousa) • 250g (1 1/4 cup) granulated sugar (optional)
  • 150g blanched and coarsely chopped raw nuts, such as hazelnuts or almonds (optional)
  • Optional: fresh eshta (country clotted cream) for serving

SYRUP WITH A LOT OF SUGAR: (ENOUGH TO MAKE THE 100G SYRUP CALLED FOR IN THE BATTER; BUT STILL WEIGH BEFORE ADDING)

  • 70g granulated sugar (1/3 cup)
  • a dash of lemon juice • 40g (2 tablespoons plus 2 teaspoons) water

TO MAKE THE LIGHT SOAKING SYRUP, FOLLOW THESE INSTRUCTIONS:

  1. Begin by creating the syrup, which must be allowed to cool to room temperature before use.

Combine the sugar, water, and a squeeze of lemon juice in a medium pot.

  1. Preheat the pot to medium-high. As the mixture heated, gently whisk it to avoid getting any sugar granules up the sides of the pan. Continue to whisk until all of the sugar has dissolved. Bring the mixture to a full boil, then remove it from the heat right away. Allow the syrup to cool completely before using it.

THE BASBOUSA BASE IS MADE IN THE FOLLOWING MANNER:

  1. Preheat the oven to 210°C/ 410°F with the oven rack in the middle position. Set aside a 34cm (13 inch) round pan greased with ghee.
  2. Combine the semolina and melted ghee in a medium bowl, swirling well with a rubber spatula to coat the semolina grains with the ghee. It’s critical to coat each grain well since this prevents the production of gluten, which can lead to a difficult basbousa.
  3. If preferred, finely pulse the coconut in a food processor or spice grinder. Combine the semolina and ghee in a mixing bowl and stir until thoroughly blended.
  4. Combine the milk, heavy sugar syrup (recipe below), and sugar in a 4-cup microwave-safe measuring cup (or small bowl). Microwave for about 1 1/2 minutes, or until very warm. Whisk the mixture vigorously until all of the sugar has dissolved. Dip your finger in the mixture and rub between your fingers to see if the sugar has dissolved. If you don’t feel any grit, you’re ready to go.
  5. Pour the warm milk mixture over the semolina mixture and fold gently with a rubber spatula until no dry semolina pockets remain. If you overmix the basbousa, it will become tough.
  6. Pour the batter into the pan that has been prepared. Smooth out the pan by slapping it against the counter several times.
  7. Refrigerate the pan for 15 to 20 minutes (but no longer than 1 hour) to allow the batter to thicken and become less liquid.
    The pan should not jiggle when shaken. If using, sprinkle the nuts over the batter’s surface and press them in to adhere.
  8. Bake for 22–27 minutes, or until the surface of the basbousa is a rich golden brown hue.
  9. Quickly pour the cooled Light Sugar Syrup all over the basbousa as soon as it comes out of the oven. In just a few minutes, the syrup should be absorbed. Brush the surface of the basbousa with 2 tablespoons of ghee once it has soaked in.
  10. Allow for at least 30 minutes of cooling time in the pan before cutting into squares and serving. To get the squares out of the pan, use a flexible lifter. If preferred, top with fresh eshta and serve warm or at room temperature. At room temperature, store in an airtight container for up to 1 week. Individual servings can be reheated in the microwave for a few seconds.
Categories
Customize Your Trip
GET A QUOTE