Sunday, January 20, 2013

Basbousa... An easy semolina cake!





(Arabic: بسبوسة basbūsah) or Hareesa (Arabic: هريسة), revani (Turkish) or ravani and revani (Greek ραβανί and ρεβανί) is a sweet cake made of a semolina and soaked in syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.

I love basbousa with coffee after a good meal. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth.


Basbousa

Cake Ingredinets
1 1/2 cups semolina
1/2 cup sugar
1 stick butter, softened
1 cup yogurt ( 180 gm)
1 1/2 teaspoon vanilla extract
1 teaspoon baking powder
blanched split almonds (optional)
whipped cream (optional)

Syrup Ingredients
1 cup sugar
 3/4 cups water
juice from 1 lemon (or 2 tablespoons orange juice)
1 teaspoon honey(optional).
Your simple ingredients!

Cream your butter

Add your yogurt

Now add the semolina.

butter your baking dish

  1. Preheat oven to 180 c degrees. Lightly grease and flour a 30 cm baking dish.
  2. Cream together butter and sugar in a mixing bowl. Add the yogurt and vanilla then mix. 
  3. In a separate bowl, combine semolina and baking powder. Slowly add to butter and yogurt mixture.  
  4. Pour mixture into baking dish and smooth with a wet spatula .
  5. Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. Or use a cookie cutter of your choice.
  6. Place an almond in the center of each diamond. Bake for 25 minutes.
  7. prepare your syrup while your Basbousa is baking: first. Dissolve sugar in water in a medium saucepan. Add lemon juice and bring to a boil. Once the syrup begins to boil, add in honey. Reduce heat and allow to slowly boil for about 8-10 minutes. Remove from heat and set aside.
  8. Remove cake from oven and pour the hot syrup over cake until no more can be absorbed. Allow to cool for 20 minutes. 
  9. Serve immediately with a dollop of whipped cream or Keshta.





Love it when it's gone!!!!
Made especially for my beloved son.




البسبوسه 
المكونات:
 واحد و نصف كوب دقيق سيمولينا 
نصف كوب سكر 
كوب زبادي 
 بيكنج باودر  ملعقه شاي  
رشه  فانيليا 
١٢٠ جم زبده في حراره الغرفه 

لقطر  أو الشربات :
  
واحد كوب سكر  
نصف كوب ماء 
ملعقه صغيره عصير ليمون 

الطريقة 
اضربي السكر و الزبده بالمضرب  الكهربائي ثم أضيفي عليهم الزبادي و الفانيليا و أخيرا إلسمولينا .

 ادهني  الصينية بالزبده ثم ضعي العجينه فيها و سا ويها
دخليها الفرن الذي سبق تسخينه لمدة ٣٠ دقيقه 
حضري الشربات : أضيفي المكونات الشربات ثم اغليه على نار هاديه  لمده ١٠ دقائق 
عند خروج البسبوسه من الفرن اسقيها فورا بالشربات الساخن . 

1 comment:

Ambreen (Simply Sweet 'n Savory) said...

That's an eye catching presentation, wonderful basbousa recipe. You have a beautiful blog. I am now following your blog. Have a great day!

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