Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, classic egyptian basbousa. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Classic Egyptian basbousa is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Classic Egyptian basbousa is something which I have loved my whole life.
Check Out Top Brands On eBay. The origin of basbousa goes back to the revani of Turkish cuisine, a classic cake from the time of the Ottoman Empire. Indeed, revani was baked for the first time by Ottoman pastry chefs to celebrate the conquest of Armenia in the sixteenth century.
To get started with this particular recipe, we must first prepare a few ingredients. You can have classic egyptian basbousa using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Classic Egyptian basbousa:
- Take 3 cups semolina (medium Coarse)
- Make ready 2/3 cup ghee (clarified butter)
- Prepare 2/3 cup fresh milk
- Get 2 tablespoons extra melted ghee
- Make ready Heavy sugar syrup
- Take Light sugar syrup
- Take 1/3 cup dessicated coconut
- Get 1 1/4 sugar
- Make ready Nuts of choice (optional)
- Make ready Eshta (clotted cream) for serving
- Make ready Juice of one lemon
One bowl, mix and dump kind of recipe, yet is hard to make perfect. Today I am sharing the BEST basbousa recipe that everyone was raving about. Authentic Egyptian basbousa recipe that is soft and stays soft. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled.
Instructions to make Classic Egyptian basbousa:
- Ingredients
- To make the heavy sugar add 1/3 sugar to a pot then add 2 tablespoons water and drop of lemon juice. Cook till the sugar dissolves and set aside
- In a bowl add your semolina with two tablespoons melted ghee and rub make sure each semolina is coated.
- In a microwave safe bowl add the sugar syrup normal sugar and milk to d bowl and microwave till sugar dissolves. Set aside
- Now pour the milk sugar mixture in the middle followed by the melted ghee and mix gently (do not over mix it has high gluten more than that of flour)
- Grease your baking pan with ghee and add the mixture tap the tray on ground several times to remove air bubbles refrigerate for 15 minutes
- Now add your crushed nuts if you’re using one and gently press it in to the batter (it will set now)
- Bake in a preheated oven at 210 degrees for 22-25 minutes till golden brown
- To make soaking syrup add 1 1/2 cup sugar with 1 1/4 cup water abd drop of lemon juice till the sugar melts
- Pour the soaking syrup immediately after bringing out of the oven(do not over soak it else it will become soggy and difficult to handle) brush the top with melted ghee.
- Cut them in to squares and serve with clotted cream (qeshta)
The search for the perfect, aunthenic Egyptian-style basbousa stops here! This one is super soft, dense, never ever cake-y, and melt-in-the-mouth delicious. People of the World…Ladies and Gentlemen…Boys and Girls… Please make way, give a big round of applause, scream your loudest cheer and show some love […] Basbousa. Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made with semolina and coconut. With the added sweetness from rose flavored sugar syrup, this cake is the ideal way to take your celebrations to the next level.
So that’s going to wrap this up with this exceptional food classic egyptian basbousa recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
