Tuesday, December 6, 2011

Basbousa










Basbousa is a sweet cake made of a semolina or farina soaked in syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.

It is found in the cuisines of the Eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia. In southern Greece, it is called ravani, while in the north, it is called revani. It is a traditional dessert in Veria. Basbousa is often called "Hareesa" in the Maghreb and Alexandria.


Ingredients 


Syrup 

  • 2 cups sugar
  • 2 cups water
  • 1 whole lemon
  • 3 teaspoons honey



Basbousa

  • 3 cups semolina
  • 1 cup flour
  • 1½ teaspoons baking powder
  • 1 cup sugar
  • 1 cup oil
  • 1 cup milk



Directions 


Syrup 



  1. Peel the lemon with a potato peeler to get flat strips of peel.
  2. Juice the lemon.
  3. Bring the sugar, water, and lemon juice to a boil.
  4. Throw in the rind of the lemon.
  5. Boil until the lemon rind is hard or the mixture is a runny syrup consistency.
  6. Add the honey.
  7. Set aside while you make the Basbousa.


Basbousa



  1. Mix the semolina, flour, sugar, and baking powder.
  2. Add the oil and mix until all the batter is well blended.
  3. Grease a large cookie sheet tray (10 x 16 inches).
  4. Add the milk just before you are about to bake.
  5. Dot the mixture into the greased pan by spoonfuls.
  6. Level the mixture with your hand (dipped in milk).
  7. Shake the tray to level.
  8. Bake for ½ hour at 350°F.
  9. Cut into squares and return to the oven for 5 – 10 minutes.
  10. Pour the syrup over the Basbousa immediately after you remove it from the oven .