Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, basbousa or semolina cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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. Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Authentic Egyptian basbousa recipe that is soft and stays soft.
Basbousa or semolina cake is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Basbousa or semolina cake is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook basbousa or semolina cake using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Basbousa or semolina cake:
- Make ready 200 gm semolina or Rave or suji
- Get 80 gm sugar
- Get 120 gm dry or dessciated coconut
- Prepare 200 gm curd
- Take 40 gm melted butter
- Take 2 tsp baking powder
- Make ready 1 cup sugar syrup
- Prepare 1 tsp lemon juice
- Prepare as needed Almonds for garnishing
If the mixture seems too thick, add a little milk, but it. 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. But, the main secret ingredient that gives the cake a subtle flavor and aroma is mastic - a resin obtained from the mastic tree, traditionally produced on the.
Instructions to make Basbousa or semolina cake:
- In a bowl mix curd and sugar. Mix in the melted butter & mix.
- Then mix in the rava, coconut & baking powder. Mix well.
- Preheat the oven for 10 mins at 200 ° degrees
- Grease a baking dish with butter and put the mixture into the baking dish. Garnish with almonds and bake for 25 to 30 mins or till the top is golden brown at 160 degrees.
- While it is baking prepare the sugar syrup.
- Once baked, cut into diamond or square shape. Pour the sugar syrup on the cake while both are hot and let soak for sometime.
- Once soaked remove from tray and serve.
It's one of the variations basbousa - traditional Middle East sweet cake. But, the main secret ingredient that gives the cake a subtle flavor and aroma is mastic - a resin obtained from the mastic tree, traditionally produced on the. Many people attribute weight gain in Ramadan to the abundance of traditional sweet treats which are unfortunately characteristically At the top of that list, Basbousa (followed narrowly by Qatayef - but more on those another day). The cake turned out very moist and I enjoyed the coarse texture of the semolina. The cake itself isn't too sweet, so those who lack sweet tooth can Let the cake rest for a few minutes before serving.
So that is going to wrap it up with this special food basbousa or semolina cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
