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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I will describe Basboosa as multinational dessert.Lebanese,Egyptian,Syrian,Middle east,greaks and jewish claim itbelongs to them.However,they all make it in a different way and they are all great.Also known as Namoura cake or semolina cake. Ingredients:
for basbousa batter |
1 cup guee or butter,melted. |
1/2 cup super fine sugar. |
2 cups semolina flour. |
1/3 cup coconut. |
(3/4 to 1) cup full cream milk. |
3 tbsp heavy cream. |
1/4 cup syrup |
syrup |
1 1/2 cup superfine sugar. |
1 1/2 cup water. |
1/4 tsp lemon juice. |
Directions:
1. For syrup:
2. Heat sugar and water over medium heat till sugar is dissolved,then boil for 5 minutes add the lemon juice and let it cool.
3. For Basbousa:
4. Preheat oven to375f,position rack in center of oven.Grease a 9 inchx1/2 inch in hight pan or heatproof glass dish with ghee or melted butter.
5. In a large bowl,mix semolina flour,sugar and coconut together.Melt the ghee or melted butter and add it to the mix and rubb all togother with your fingertips till all semolina are moistened.
6. Make a well in center and pour in the milk,1/4 cup syrup and cream.Using your hand,mix all ingridients together in folding and stirring motions.You may add more milk if necessary(the batter should be muddy).
7. Pour mixture in dish or pan.Dump your hand with water and level the top using your hands.
8. Bake for 30 minutes,till edges are brown in color and surface is golden.Immidiately take it out of oven and using a tablespoon pour the cold syrup over every part of the dish till it can not absorb anymore.Leave it on a rack for 30 minutes in order that all syrup is absorbed.Don't cut any piece while hot.It should be completly cold.
9. keep it in room temperature,do not refrigerate.Any leftover may be stored in an airtight container in room temperature.
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