THE BEST BASBOUSA RECIPE.

A DESSERT FROM THE DESERT

Hello sunshine! Living in an Arabic country one thing we NRIs love to discuss about apart from shawarmas (WE MAKE THE BEST THOUGH) are the Arabic desserts. The difference in the heritage and the subtlety in the sweetness makes me fall for those desserts even more. This pastry up there is one of my fav! And one more thing that is fascinating is that how convenient it is to make them.

This pastry is called basbousa. It is found in the cuisines of the Eastern Mediterranean under a variety of names. It is also known as harissa, revani, pastūsha or namoura. Whatever the name be, this delicious cake is famous around the world. Traditionally, it is a semolina cake that is covered with syrup and is perfect with coffee or tea.

 

INGREDIENTS:

1 & ¾ Cup Semolina

¼ Cup All Purpose Flour

1 Cup Yogurt

¾ Cup Sugar

½ Cup Butter

2 TSP Baking Powder

1 TSP Vanilla Essence

2 Eggs

½ Cup Coconut Powder (Add a TBSP more)

Few skinned almonds or pistachios

FOR THE SYRUP:

1 & ½ Cup Water

1 & 2/3 Cup Sugar

 

 

 

DIRECTIONS:

In a large container, add semolina, flour, yogurt and sugar. Mix them well. Now add melted butter, baking soda and vanilla and blend all the ingredients well. Pour the batter in a baking tray. Place some almonds at an equal distance. Put the tray in the preheated oven and prepare the syrup.

TO PREPARE THE SYRUP: take measured amounts of water and sugar. Let it boil till the sugar dissolves in water properly (DO NOT bring it to a thread-like consistency).

Once the semolina cake is done, pour the syrup over the hot cake.

TIMING:

Bake for 30 min. at 180˚c.

And TA-DA!!

Enjoy this delicacy with your family and STAY SAFE :)