Saturday, July 16, 2016

Eid!!!



Mum's Basbousa (Egyptian Syrup Semolina Cake)

2/3 cup ghee (not melted)
1 cup sugar
1 cup yogurt
1/3 cup milk

2 cups semolina (fine or coarse)
1 tsp baking powder

Almonds for decor

Syrup:
1 1/2 cups sugar
1 3/4 cup water
1 tbsp lemon juice
(orange blossom water if desired - 1 tsp)

Prep syrup by adding the water to a pot then the sugar into the middle of the water in the pot, DO NOT MIX. Bring it to a boil and it will bubble and sugar will dissolve ...continue cooking on medium high then simmer for 2-3 minutes. Remove from burner and set aside.

Preheat oven to 350 degrees F.

BATTER: Mix sugar, yogurt and milk, and ghee in one bowl. Mix semolina, baking powder in another bowl. Cream all together

Grease a pan 7x13 with ghee or butter. Pour batter mixture into pan..garnish with almonds and bake 40 to 45 minutes on highest rack.

After the 40-45 minutes set oven to Broil (2 minutes on low broiler) STAY IN THE KITCHEN AND KEEP CHECKING THAT IT DOESN'T BURN. ALMONDS CAN BURN EASILY.

Remove from oven and turn oven/broiler off.

Pour syrup over the basbousa cake using a spoon or ladel to evenly distribute. Place basbousa back into the warm oven (turned off!!) for 10 mins. This will help the syrup absorb.


Let cool then serve, perfect to make the day ahead. Cover and seal cooled basbousa using foil until the next day, plastic wrap unfortunately clings to the top and may remove a layer or some of the almonds.

Double the recipe for large pan
For baklava recipe refer to previous post here 







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