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Categories: Cookies and Brownies, Dessert, Middle Eastern Cuisine
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Total Time: 55 min.
Baking Time: 35 min.
Preparation Time: 20 min.

Basbousa is an Egyptian sweet reminiscent of a dense cake saturated with syrup. Other versions of Basbousa include Nammurra (Lebanese) and Hareesa (Palestinian). Cream of wheat can be substituted for the semolina. Also, you can reduce the semolina by half and add ground almonds instead.

3 cups sugar
1 1/2 cups water
4 drops fresh lemon juice
1 cup sugar
1 cup coconut
1 cup yogurt
1 cup vegetable oil
1 cup heavy cream
1 1/4 cups semolina
2 medium eggs
2 teaspoons baking powder

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. Remove from saucepan and let it cool completely.

For the Basbousa

Preheat the oven to 350F. In a bowl combine all the ingredients (sugar, coconut, yogurt, oil, cream, semolina, eggs, and baking powder) and stir until well mixed. Grease 2 9-inch round pans and divide batter among them. Decorate the surface with whole blanched almonds, pistachios, or pine nuts.

Bake until golden (30 minutes). Remove from oven and pour some syrup on the whole pan or on each small muffin size and return the pan to the oven for a few minutes (5 minutes) to dry the surface. Allow to cool; cut into squares like brownies.

Calories: 279 Calories From Fat: 49%
Protein: 2g Carbohydrate: 35g
Cholesterol: 31mg Sodium: 57mg

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