BASBOUSA

Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. A one-bowl, mix-and-dump dish might be challenging to perfect. I'm going to share the recipe for the BEST basbousa with you right now.

A recipe for authentic Egyptian basbousa that stays soft over time. A wonderful cake made with coconut, yoghurt, and semolina or farina that is then topped with nuts and syrup to clinch the deal on perfection.A highly sweet semolina cake is referred to as basbousa/basboosa in the Middle East. When speaking Arabic, we might refer to our loved ones as "basbousa." I occasionally refer to my little child as "basbousty," which is Arabic for "my basbousa" or "my sweetie."

Why do people like Basbousa

There are numerous basbousa recipes available online. In my humble opinion, this recipe is the best and the closest to what is given in Egypt. Some recipes ask for milk, others for buttermilk, and some even add all-purpose flour to it.

In Egypt, basbousa is available everywhere. Every bakery has a gorgeous basbousa of its own. It has a secret that hasn't yet been revealed, but we're trying, and we'll keep trying, and we'll never give up. The secret to success is determination.

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Ingredients that go into Basbousa

1 2/3 cup (306g) Farina.
1/2 cup ghee.
1 Tablespoon honey.
1/2 cup (116g) sugar.
1/2 cup (97g) plain yogurt.
1/2 Tablespoon (6g) baking powder.
1/2 cup (45g) unsweetened coconut flakes finely shredded. Note1
0.5 Tablespoon tahini. plus 1 Tablespoon ghee to brush the bottom.

For the syrup:

1 cup sugar.
1 cup water.
1 teaspoon lemon juice.
2 Tablespoon honey.
1/2 teaspoon vanilla extract. Note2
Nuts for garnishing Note3

How to bake Basbousa

350°F oven temperature.

Produce the cake:

Farina, baking powder, sugar, and coconut should be combined in a large bowl and thoroughly mixed.
Melt the ghee on the stovetop or in the microwave, then stir in the honey.
Mix the ghee mixture thoroughly with the dry ingredients in the bowl before adding it.
Yogurt should only be added after everything else has been thoroughly combined.
Tahini should be used to lightly coat a 12-inch round baking sheet before spreading the basbousa mixture on it.
As a decoration, equally distribute nuts on top.Bake in the middle of your oven until edges start to brown, this took about 10 minutes. Then transfer the basbousa to a higher shelf and let it cook for a further 15 to 20 minutes, or until it is golden brown.

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Best ways to enjoy a Basbousa

This question is asked of me on a regular basis. There are just two alternatives available in the US: semolina or farina. However, in the Middle East, there are three choices, all of which are referred to as semolina. You can choose between fine, medium, or coarse. Here is a photo of the two various grains we have in this area. As I usually believe semolina will make it cakey, which is not the texture of basbousa, I like to use the farina.

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

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