Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, basbousa cake (middle yeast recipe) semolina cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut soaked in syrup. This dessert is popular in all Arab cuisines and many other cuisines all over the middle east. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts.
Basbousa Cake (middle Yeast Recipe) Semolina Cake is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Basbousa Cake (middle Yeast Recipe) Semolina Cake is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook basbousa cake (middle yeast recipe) semolina cake using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Basbousa Cake (middle Yeast Recipe) Semolina Cake:
- Make ready 11/2 cup rava suji / semolina
- Prepare 3/4 cup castor sugar
- Take 1/4 cup butter melted or oil
- Prepare 1/4 cup desecrated coconut
- Get 1 tsp baking powder
- Get Pinch salt
- Make ready 1/4 cup curd
- Make ready 1 cup milk
- Make ready For Syrup
- Make ready 1/4 cup sugar
- Take 1 cup water
- Prepare 1 tbsp lemon juice
- Prepare 1 " cinnamon stick
- Make ready 1/2 cardamom powder
- Get Few saffron string
It's one of the variations basbousa - traditional Middle East sweet cake. For the first time I tried shamali at one of the local fish taverns. It was served with coffee as a compliment from chef. I really liked unusual taste and moist.
Instructions to make Basbousa Cake (middle Yeast Recipe) Semolina Cake:
- Collect all the ingredients at on place
- In a mixing bowl add dry ingredients semolina salt baking powder not soda at this time
- In another bowl blend butter and sugar till creamy add vanilla essence mix well add curd and mix
- Add dry semolina mix in to it in small batches at a time mix with spetula add milk little at a time add coconut powder and mix all the mixture together consistency should be little loose if required add little more milk let it rest for 10 minutes
- Other side in a pan make sugar syrup on the flame add water and sugar and lemon juice give a boil by adding cinnamon and cardamom and saffron sting or 1/2 tsp yellow colour
- Grease the cake tin and place parsment paper pour the batter bake it in the preheated oven at 180 degree for 30 to 35 minutes
- In baked hot cake pearce with knife over the cake just two three times and pour the sugar syrup on it remember syrup should be cold at room temperature and cake should be hot so it will absorb the syrup well
- Here it is delicious cake loaf cut in pieces it is healthy and filling full recipe
- I have taken 3/4 cup granulated semolina and to 3/4 I have grind it in mixture jar so cake should give hold other wise cake will become so crumbled
It was served with coffee as a compliment from chef. I really liked unusual taste and moist. This cake is very popular all over the Middle East and every country makes it slightly different. For example, In Syria and Palestine they make the recipe with I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake).
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