Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, coconut basbousa (semolina cake). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Coconut Basbousa (semolina cake) is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Coconut Basbousa (semolina cake) is something which I’ve loved my whole life.
This cake is very popular all over the Middle I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). This Egyptian recipe for sweet semolina cake is incredibly easy to make. It's topped with a delicious rosewater and lemon syrup.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook coconut basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Coconut Basbousa (semolina cake):
- Get 2 cups semolina
- Get 1 cup desiccated coconut
- Make ready 1 cup ghee (clarified butter)
- Get 1 tin condensed milk (sweetened 397 gms)
- Make ready 1 & 1/4 cup water
- Prepare 1 tablespoon baking powder
- Get OPTIONAL: pinch of vanilla powder and pinch of cardamom powder
- Make ready SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods
Basbousa is an Egyptian semolina cake widely spread and loved throughout the Middle East. It is made with semolina, yogurt, butter or ghee and sometimes coconut. But this recipe is sure different, as it is a stuffed cake so it has layers. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make.
Instructions to make Coconut Basbousa (semolina cake):
- Mix ghee and condensed milk. Add in semolina and coconut. Add cardamom powder, vanilla, baking powder. Finally add water and mix till smooth. Top with sliced almonds and pistachios if you have some. Let this mixture sit for atleast 30 minutes !
- Grease a rectangular wide baking dish. You don’t want the layer to be too thick. Pour in batter and bake in a pre heated oven for 30-35 mins at 190c. Turn the top on for the last 7-8 mins to brown the top. Basically there isn’t much cooking, just want the liquid to dry up so once a skewer inserted comes out clean, it should be good to go.
- Side by side, bring 3 cups of water to boil with 3/4 cups of sugar. Add squeeze of lemon juice and leave a lemon slice in. You can add some cardamom pods too. Boil for 7-8 minutes, you need about 2.5 cups of liquid. It doesn’t need to become a thick consistency! But it does need to be very hot when the basbousa comes out of the oven.
- Once basbousa is out of the oven, pour strained sugar syrup over it. All sides and in the Centre. Let it rest for about two hours. Then cut into squares or rectangles or even diamonds and enjoy!
- Serving tip: use cupcake liners / wrappers to serve individual pieces !
But this recipe is sure different, as it is a stuffed cake so it has layers. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make. It combines semolina, coconut, yogurt, sugar and simple syrup to create a truly delightful sweet. A classic Middle Eastern dessert cake made with semolina and coconut, soaked in rose or orange blossom flavoured sugar syrup. The recipe was simple and easy to follow and the basbousa was out of the oven in no time.
So that’s going to wrap it up for this special food coconut basbousa (semolina cake) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
