Basboosa Ii Recipes

Steps:

• In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
• In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
• Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

Steps:

• Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
• Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
• While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

Steps:

• To make the syrup: Peel the lemon with a potato peeler to get flat strips of peel.
• Juice the lemon.
• Bring the sugar, water, and lemon juice to a boil.
• Throw in the rind of the lemon.
• Boil until the lemon rind is hard or the mixture is a runny syrup consistency.
• Add the honey.
• Set aside while you make the basboosa.
• Mix the semolina, flour, sugar, and baking powder.
• Add the oil and mix until all the batter is well blended.
• Grease a large cookie sheet tray (10 x 16 inches).
• Add the milk just before you are about to bake.
• Dot the mixture into the greased pan by spoonfuls.
• Level the mixture with your hand (dipped in milk).
• Shake the tray to level.
• Bake for 1/2 hour at 350 degrees.
• Cut into squares and return to the oven for 5-10 minutes.
• Pour the syrup over the basboosa immediately after you remove it from the oven the last time.

Steps:

• Preheat oven to 200C. Melt the milk and butter together. In a bowl, mix the fine semolina, sugar and grated coconut. Then add the milk and butter on the dry ingredients- mix well.
• Pour mixture into a baking tray, top off with almonds, and bake for 30 minutes. Check to see if ready- it should form a beautiful golden crust. If necessary, extend baking time for another 10 minutes
• While the basboussa is in the oven, prepare the syrup by boiling the water and sugar together on high heat. When it reaches it starts bubbling, let it continue boiling for 5-10 minutes so that it becomes a thick syrup. At the end, add the orange blossom water. Set aside.
• Once the basboussa is baked and out of the oven, immediately pour the syrup gently and slowly over. Let cool for at least an hour- when it's hot it will be too difficult to slice up.