BASBOOSA - EASY SEMOLINA CAKE
This has been a favorite dessert in many Middle Eastern and North African countries- this is my mother's recipe. It's very simple and easy to remember.
Provided by Doraholix
Categories Dessert
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- First make the cake:.
- Preheat oven to 350.
- Mix together flour, sugar, and baking powder very well in large bowl.
- Melt butter, add into mixture.
- Add yogurt into the mixture, mix well.
- Add eggs, mix well again.
- Beat mixture for 2 minutes til there are no lumps.
- Pour into 9 X 13 inch baking pan brushed with very little oil.
- Bake in middle rack of oven for 45 minutes.
- While the cake bakes, prepare the syrup:.
- Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
- Add in vanilla and cinnamon stick. Stir well.
- Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
- Mix well, let boil for 1 minute, remove from heat.
- After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
- Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
- Enjoy!
Nutrition Facts : Calories 628, Fat 22.6, SaturatedFat 13.9, Cholesterol 99.1, Sodium 452.4, Carbohydrate 104.8, Fiber 0.8, Sugar 90.2, Protein 5
BASBOOSA
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.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 55.1 g, Cholesterol 1.2 mg, Fat 10.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 102.1 mg, Sugar 39.7 g
BASBOOSA II
This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup.
Provided by Felicia Manocchio
Categories Desserts
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
- Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
- When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 51.9 g, Cholesterol 15.7 mg, Fat 10 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.9 g, Sodium 95 mg, Sugar 49.9 g
BASBOOSA - SUJI CAKE (ARABIC SEMOLINA CAKE)
this is an extraordinary recipe that i created by mixing different basboosa recipes til i found the perfect recipe for me.its not grainy nor is it cake-like.its just plain delectable.this can be made a day ahead for any kids or adult party or any religious celebration or just as a desert.i promise you'll be greatly appreciated for it.its easy and qiuck.could you ask for more........ if you're looking for a sweet treat, this is it.
Provided by starbon
Categories Candy
Time 50m
Yield 30-40 small squares, 15-20 serving(s)
Number Of Ingredients 16
Steps:
- For the syrup:.
- put all the ingredients together except for the rose water in a pot and bring to a boil.when it starts to boil, put in the rose water and let boil.it should look like syrup but should not be thick.don't let it reduce too much.let it sit while the cake is baking.
- for the cake:.
- while the syrup is put to boil, start the mixture of the cake.mix butter and sugar together(before doing this, make ure butter is very soft.cutting it up in small cubes always help).do not use a hand mixer or a cake mixer (this causes it to be too airy and we don't want this) but, use a fork or a potato masher.the butter and sugar does not need to be melted into each other.
- now add the eggs and the dried ingredients to this.lastly, add in the soured milk.mix into the mixture and pour into a buttered dish.it should only be poured 1 inch in height.
- put into oven at 325 degrees for 20 mins, then take out and cut into squares depending on the sizes you want and place back into oven for 5 - 10 mins.take out and pour sugar syrup all over the cake,making sure that the whole cake gets enough syrup.let cool and eat.
- the pistachios can be crushed and sprinkled over entire cake and an almond goes on each square.
- nb:it tastes alot better the next day so this can be made a day ahead.
Nutrition Facts : Calories 436.8, Fat 14.4, SaturatedFat 8.5, Cholesterol 76.5, Sodium 123.3, Carbohydrate 72.4, Fiber 1.8, Sugar 42.1, Protein 6.1
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