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The ninth month of the Muslim calendar and the holiest month for fasting is called Ramadan, or Ramadan in Arabic. The crescent moon's appearance marks both its beginning and its conclusion. This holy month welcomes lots of traditional and amazing dishes. With varieties of food and togetherness we celebrate Eid. Among the sweetest dishes from the holy month, one is Basbousa. One of the best and quickest sweets in Egypt is Basbousa, a semolina cake made with yoghurt. A one-bowl, mix-and-dump dish might be challenging to perfect. But this can be the best recipe for the amazing Basbousa with you.
An authentic Egyptian Basbousa recipe that stays soft over time. With delectable coconut, yoghurt, and semolina/farina cake that is finished off with almonds and syrup to clinch the deal on perfection. This dish is a highly sweet cake made of semolina is known as Basbousa or Basboosa in the Middle East. Well, don’t get confused with the names, they both are the same dish. People in Egypt often call their loved ones as Basbousa as spoken in Arabic because of its sweetness.
There are numerous 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 lovely Basbousa of its own.
Here’s the recipe for Basbousa.
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• 350 gm medium grain semolina
• 130 gm sugar
• 105 gm samna/ghee
• 75 gm milk
• 60 gm glucose syrup
• 40g yoghurt
• 15 gm desiccated coconut pinch salt
For the syrup:
• 250 gm water
• 135 gm syrup
• 1 lemon
Method:
1. Melt your samna or ghee and let it cool to room temperature.
2. In a jug, combine the milk, yoghurt, glucose, sugar, and salt.
3. Once the sugar has dissolved and heat them.
4. Grind the desiccated coconut until it resembles semolina in size.
5. Brush your baking pan with melted butter or Samna to prepare it.
6. Add the salt to your semolina, and add the melted ghee at room temperature.
7. After thoroughly blending, add the coconut.
8. Add the liquids and stir until evenly distributed before combining the flour.
9. Fold this gently until there are no longer any dry spots, then pour into the prepared tray.
10. To spread the mixture, shake and pound the tray. Then, repeatedly pound on the worktop to expel any trapped air.
11. Place your nuts on top in a single layer and gently push them into the batter.
12. Refrigerate the tray for 20 minutes to allow for cooling.
13. Once hot, place the tray of Basbousa in the preheated oven at 200°C with the fan on.
14. Bake for 25 to 30 minutes, or until a rich brown colour covers the top.
15. Making the syrup involves putting the ingredients in a small pot, bringing it to a boil, then turning off the heat. This can be done while the cake is baking. Let the syrup cool.
16. When the basbousa comes out of the oven, quickly drizzle the syrup over it.
17. Give as much time as you can to rest. 3 to 6 hours will be ideal.
Basbousa is a rich and simple semolina cake that is popular throughout the Middle East. It has such a wonderful texture, and it tastes amazing with clotted cream. You’ll enjoy this dish, which is one of the most popular throughout Ramadan.
