Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, basbousa / semolina cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Basbousa / semolina cake is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Basbousa / semolina cake is something which I have loved my whole life. They are nice and they look fantastic.
Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut. This traditional Middle Eastern dessert comes together in just one Basbousa (Semolina Cake). Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage.
To get started with this particular recipe, we have to first prepare a few components. You can have basbousa / semolina cake using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Basbousa / semolina cake:
- Take 250 gms butter
- Make ready 250 gms castor sugar
- Prepare 5 eggs
- Get 250 gms hung curd
- Make ready 500 grams suji/semolina
- Make ready 70 grams coconut powder
- Get For Sugar syrup
- Prepare 200 ml Water
- Prepare 400 grams Sugar
- Prepare 2 green cardamoms
- Make ready 2 tej patta/ bay leaves
- Prepare 1/2 lemon juice
It's topped with a delicious rosewater and lemon syrup. Many people attribute weight gain in Ramadan to the abundance of traditional sweet treats which are unfortunately characteristically not the healthiest. From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra umpf to a meal.
Steps to make Basbousa / semolina cake:
- Beat butter and sugar until sugar gets mix properly.
- Then add eggs one by one and whisk the batter and add hang curd mix it.
- Last add suji and coconut powder and mix it well.
- Now Grease the tray with butter paper and put the batter in it and bake it for 35 min at 180 to 200°C.
- Now make a sugar syrup boil the water and sugar and herbs and cool it down.
- After baking spread the syrup over the cake and let it cool it down and then serve it.
From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra umpf to a meal. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Shamali cake or semolina cake is one of the most popular desserts in Cyprus. It's one of the variations basbousa - traditional Middle East sweet cake.
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