Thursday, August 26, 2010

Basbousa a slice of semolina heaven.

I love basbousa! Its rich but not too rich, It's sweet but not too sweet. It's moist and dense but not thick and doughy. It's easy to make and is kept on hand in most Egyptian homes, because you never know who may stop by!

What ya need....

3 cups of a good quality fine grate semolina flour some times you can fine it at walmart but I don't care for the brand they carry much.  I buy mine at Shorline foods in Pensacola or you can find it at any middle eastern or Greek import store. It runs about the same price as flour.

1 cup sugar
1 cup unsweetened coconut flakes. ( publix has a great organic brand or you can find it in the frozen fruits at wally world)
1/3 cup whole milk
1/2 cup ghee or butter
1 cup plain yogurt  the real stuff not the fat free
1 teaspoon baking powder
1 teaspoon baking soda
About 12-15 whole almonds 
Ghee or butter or margarine for the pan

Butter a glass 12/9 baking dish
Mix together semolina, coconut, sugar baking powder and soda in a large mixing bowel.
With an electric mixer or old school, either one works fine. Slowly add in room temp ghee, milk and yogurt. It will make a thick batter.
Pour the batter in your pan and using a spatula smooth the batter out evenly. I put a kitchen towel under the pan and beat the pan down to make sure it even as well.

Now with a butter knife cut across the top of the batter in a diamond pattern, not all the way threw but just enough to see where to place your almonds. Once you have diamonds place 1 almond  in the middle of each diamond.
Now preheat your oven to 350. Before you put your cake in the oven you have to let it set for 2 hrs at least!!
The semolina needs time to soak up the liquid. Resist all temptation over it with a paper towel and walk away.... just walk away.
Ok come back now. Put the cake in the oven for 20-30 min or until golden. When it's done you will smell it....oh god will you!! YUMMY! take it from the oven and set it aside, it's not 100% done yet.

Now you have to make the syrup that you will pour over.

What ya need....

1 1/2 cups of water
2 cups of sugar
and 1 of the fallowing..... You can use either rose water, orange water or lemon juice. I have tried them all they all are great. If you use a strong rose water use about 1 cap same with orange water and Lemon juice use 5 drops or 1 tsp. 

In a saucepan, bring the water and sugar to a boil, then add the lemon juice or flavored water and reduce the heat simmer uncovered, for 10 minutes, then remove from heat.
Your cake should still be warm but not steaming hot. pour the syrup over the cake. Let it stand for 15 min. then re-cut your diamonds  and serve. 

You just made the best cake in the world....ENJOY!

Not mine I will replace it later with the cake I am baking tonight. =)

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