Basbousa بسبوسة
Basbousa بسبوسة
Notes
This is a popular Egyptian desert.Servings
24Preparation Time
0.5 hoursIngredients
- 3 cups semolina (or Cream of wheat)
- 1 cup sugar
- 1 cup coconut
- 1 cup yogurt
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- blanched almonds or hazelnuts (filberts) .
- 2 cups sugar
- 1 1/3 cups water
- 5 drops fresh lemon juice
Cooking Instructions
- Preheat the oven to 350F.
- In a bowl combine all the ingredients (semolina, sugar, coconut, yogurt, baking powder, and baking soda) and stir until well mixed.
- Grease 11 x 17 inch rectangle pan and put batter on it.
- Decorate the surface with blanched almonds or hazelnuts (filberts).
- Let it stand for 2 hours.
- Bake until golden (30 minutes).
- Remove from oven and pour syrup(warm) on the pan and return the pan to the oven for 5 minutes.
- Allow to cool, then cut into squares.
For the Syrup
- Prepare syrup by putting the sugar and water in a heavy saucepan.
- Bring to a boil while constantly stirring to dissolve the sugar.
- Let it boil until it becomes clear.
- Add few drops of lemon and let it boil for a minutes or so.
- Add the butter and and let it warm.
Preheat the oven to 350F.
In a bowl combine all the ingredients (semolina, sugar, coconut, yogurt, baking powder, and baking soda) and stir until well mixed.
Grease 11 x 17 inch rectangle pan and put batter on it. Decorate the surface with blanched almonds or hazelnuts (filberts) .let it stand for 2 hours.
Bake until golden (30 minutes). Remove from oven and pour syrup(warm) on the pan and return the pan to the oven for 5 minutes. Allow to cool; cut into squares.
For the Syrup
Prepare syrup by putting the sugar and water in a heavy saucepan. Bring to a boil while constantly stirring to dissolve the sugar. Let it boil until it appears clear. Add few drops of lemon and let it boil for a minutes or so. then add the butter and and let it warm.
24
30
3 cups semolina (or Cream of wheat)
1 cup sugar
1 cup coconut
1 cup yogurt
1 teaspoons baking powder
1 teaspoons baking soda
blanched almonds or hazelnuts (filberts) .
2 cups sugar
1 1/3 cups water
5 drops fresh lemon juice
butter
there is no mention of butter in the rcipe. what butter are you o\putting in the syrup?
Should I trust this recipe?
This is going to be my first time making basbousa. I've look up many recipes and I'm wondering if this the best one I've seen.
Syrup variations: from the Land of the rising Sun
Hi, I like your Eggless, Fatless recepie... interesting..
Food for the Gods from the Land of the rising Sun:
Instead of 5 drops of fresh Lemon juice try any one of the variations listed below and your guests will kiss your fingers...
- Add a 4-5 Tblsp strong Rose Water (upto 1/8 Cup Rose Water)
- Add a pinch of Saffron at the outset of making the Sugar Syrup the colour will infuse (a golden colour) and the aroma of Saffron will fill the air..
- Add Green Cardomen seeds (taken 3-4 Cardomen pods open them and empty the seeds and discard the green skin)
- Add 1 tsp Green Cardomen powder
- Add Green Cardomen seeds (taken 2 Cardomen pods open them and empty the seeds and discard the green skin)+ 1 Star Anise.. this combination adds a sweet smelling enticing aroma..
basbousa
I've got the same question and would like to clear it out please!
no butter in the whole recipe but in the syrup it says add butter? I would love to make it the way it should be. i've made it once already from a different site and it looked like basbousa but didn't taste like it!
thank you :)
Basbousa
To the three messages about the butter in the basbousa...and we all love it!
I never added butter in the syrup... but when the basbousa get out of the oven I cut it in diamonds and add little nuts of butter on top of it, and it melts and is aborbed by the pastry when you put it back in the oven for 3 minutes... - Then only I add the warm sirup (without butter) and it is nicely going "glop-glop" in the basbousa - let it stand a few hours before eating - it is delicious in small portions with an almond on the top of each diamond.
PS _ I put orange blossom water instead of lemon juice in the syrup.
My mother-in-law would be proud of me!
Basbousa
I love basbousa... but haven't ever made it... in this recipe.. this is no butter in the ingredients list but the instructions for the syrup say the last thing is to add the butter and let it warm? Am I missing something... I would love to know how to make this... but don't want to get it wrong.
basbousa
The butter goes with the mixture before baking it. Who ever wrote this recipe got missed up. You don't add butter to the syrup.
basbusa
ive seen some people put the butter in the syrup too.