Without fail making ultimate Classic Egyptian basbousa easy, yummy, practical. Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut. Basbousa<br /> Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Basbousa (also namoura, revani, hareseh and other names) is a traditional Middle Eastern sweet cake that originated in Egypt, although it is also popular in other countries. This Egyptian recipe for sweet semolina cake is incredibly easy to make.
It's topped with a delicious rosewater and lemon syrup.
Egyptian Basbousa is a dessert recipe from land of the Nile.
Made with coconut & almonds Egyptian Basbousa Recipe.
Good Evening every body, at this time you get present recipe Classic Egyptian basbousa with 11 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 11 stages of easy cooking Classic Egyptian basbousa.
Ingredients for Classic Egyptian basbousa
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Needed 3 cups : semolina (medium Coarse).
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Needed 2/3 cup : ghee (clarified butter).
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Needed 2/3 cup : fresh milk.
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Prepare 2 tablespoons : extra melted ghee.
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Prepare : Heavy sugar syrup.
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Prepare : Light sugar syrup.
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Needed 1/3 cup : dessicated coconut.
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Needed 1 1/4 : sugar.
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Prepare : Nuts of choice (optional).
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Prepare : Eshta (clotted cream) for serving.
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Prepare : Juice of one lemon.
Egypt developed as a settlement and culture ages ago along the fertile.
Basbousa is a pastry popular in Middle Eastern countries that's easy to make and tastes great ⭐.
The search for the perfect, aunthenic Egyptian-style basbousa stops here!
This one is super soft, dense, never ever cake-y, and A perfected classic worthy of a grand entrance and a bragging title.
If all ingredients Classic Egyptian basbousa it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Classic Egyptian basbousa
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Ingredients.
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To make the heavy sugar add 1/3 sugar to a pot then add 2 tablespoons water and drop of lemon juice. Cook till the sugar dissolves and set aside.
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In a bowl add your semolina with two tablespoons melted ghee and rub make sure each semolina is coated..
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In a microwave safe bowl add the sugar syrup normal sugar and milk to d bowl and microwave till sugar dissolves. Set aside.
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Now pour the milk sugar mixture in the middle followed by the melted ghee and mix gently (do not over mix it has high gluten more than that of flour).
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Grease your baking pan with ghee and add the mixture tap the tray on ground several times to remove air bubbles refrigerate for 15 minutes.
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Now add your crushed nuts if you’re using one and gently press it in to the batter (it will set now).
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Bake in a preheated oven at 210 degrees for 22-25 minutes till golden brown.
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To make soaking syrup add 1 1/2 cup sugar with 1 1/4 cup water abd drop of lemon juice till the sugar melts.
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Pour the soaking syrup immediately after bringing out of the oven(do not over soak it else it will become soggy and difficult to handle) brush the top with melted ghee..
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Cut them in to squares and serve with clotted cream (qeshta).
Basbousa - A Baked Egyptian Sweet Semolina Cake.
Basbousa is an Egyptian classic cake made from durum semolina and a whole lot of dairy which is also popular in many other Middle.
Basbousa is a classic Middle Eastern dessert or in simple language, you can say it's sweet With Basbousa I am in love with the Middle Eastern cuisine and I will definitely make other recipes of this.
Basbousa is a very popular Egyptian dessert, a traditional Middle Eastern sweet cake.
The cake is often cut into diamond or rectangle shapes, with almonds placed or scattered on top.
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