Basboosa or Basbousa is a soft and super moist Turkish dessert that is quite popular in Middle Eastern countries and each country has its own way of making this irresistible dessert. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. Blanched Almonds – Soak the almonds on the hot water and then use it to top your Basbousa. Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made with semolina and coconut. Just take the amount you are planning to serve and microwave it for a few seconds. The original and traditional recipe of Basbousa calls for Blanched Almonds, but you can use Raw Almonds too if you like its earthy taste and texture. See more ideas about namoura recipe, classic food, arabic sweets. To make it Gluten Free, you can use a combination of Almond Flour, Rice Flour, and Corn Flour instead of All Purpose Flour and Semolina. You might have tried a lot of savory Middle eastern Dishes like Hummus, Pita, or Mutabal. I’m overjoyed that you have stopped by! Revani (Basbousa, Sambali) is an easy sponge cake that bakes up quickly and absorbs a delightful lemony sugar syrup. As an Amazon Associate I earn from qualifying purchases. Basbousa / Revani or Semolina cakes are all different names for a Turkish delight and popular around the Middle East and parts of Europe. You'll end up with a well-wet sandy textured mixture. Give it a try! Arrange almond halves over the cake. It complements the semolina so well and gives it a beautiful coconut flavor. Tag #cookmerecipes in your own baking posts! Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. Once the semolina cake is prepared, the sugar syrup is poured over the cake, making it more delicious. Would greek yogurt work for this recipe? In a deep bowl, combine farina, baking powder, sugar and coconut then mix well. Some Other Middle Eastern Desserts to Try. If you would love a thicker basbousa, bake it in smaller pan, like 9", and you can easily double/triple the recipe so do whatever seems perfect for you. I have to say coconut helps with the texture so if you do not like it consider adding 15-20g, you will not taste it. In the Middle East though there are three options and all are called semolina. Fascinating and so rich in history, Turkish cuisine today is the result of a melting pot of many civilizations which settled on these lands and which introduced usages, ingredients, recipes, and techniques from various countries. If you want yours to be thicker, bake in a smaller pan or double the recipe. Easy Basbousa Recipe (Semolina Cake) | Chef Tariq | Food Blog Preheat the oven with t. 6 (180 ° C). Add vanilla extract, baking powder, all-purpose. This traditional Turkish dish is pronounced as ‘Bass-b-ouza’. Add vanilla extract, baking powder, all-purpose flour, desiccated coconut, semolina, and orange zest. Home » Recipes » Baking » Cakes » Basbousa, Published: Aug 6, 2020 | Last Updated On: Aug 28, 2020 by Neha Mathur. You'll need a knife and dip it into some melted butter or ghee. A delightful Turkish dessert with a zesty lemon glaze that keeps it moist and sticky, and is best served with piping hot Turkish coffee, this recipe comes from Somer Sivrioglu. Today I am sharing the BEST basbousa recipe that everyone was raving about. Pour the batter into the greased baking dish and bake in the preheated oven for about 25 – 30 minutes, until the cake is golden brown. One thing in common, they are all recipes that have been tried and tested by family and friends. You can avoid adding eggs, for an eggless version. Here is how to make it at home. I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it, Don’t want to miss a recipe? When it boils, reduce heat and simmer for 10 minutes. Preheat the oven to 350F. Eggs and Yogurt – These two ingredients make sure that your dessert comes out soft and moist. Desiccated Coconut – This is one of the main ingredients in this traditional recipe. Pre-heat oven to 400 degrees F. Grease an 9x9 or 8x8 square pan or a 9'' round pie dish with butter or olive oil and set aside. Using a sharp knife, make diamond shape marks on the batter. To check; insert a toothpick to the center of the cake, if it comes out clean, that means the cake is cooked. Dump in your baasbousa mix. In the Middle East when we say semolina we mean the one with the coarse grains mostly, so in this recipe I've used the coarse one, I've found it here in the farmer's market near by under the name farina cereal. Basbousa or Basboosa is a Middle eastern Dessert which is basically sweet semolina cake. All-Purpose Flour & Semolina – This Middle Eastern Cake is mainly prepared with semolina, with a little quantity of all-purpose flour which gives this cake a soft texture. One thing in common, they are all recipes that have been tried and tested by family and friends. If it stays too long it will form something like a crust and will be very hard. Homemade Sweet Potato Cookies; Soft and Fluffy, Egyptian butter cookies ( petit fours / betefour). Now move the pan to the upper shelf of the oven and continue baking until it is nicely browned. The cake soaks up the syrup and makes it very moist. Further that, you can refrigerate it for about 4-5 days. dd melted butter and vegetable oil and whisk well. I'm Neha, Blogger & recipe expert behind WhiskAffair. I've recently made it several times in a 11" aluminum baking sheet and got rave reviews about how perfect this was. Dip again and make a V shape in each quarter, follow the blue dotted lines. While the basboosa is baking, … When basbousa is done, turn off your oven and take it out. Switch the oven setting to broil, and … And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates. ▢ Revani is a classic Greek and Turkish dessert made from semolina, sugar, and flour, with the additions of flavorings such as vanilla, lemon zest, or rose water, depending on the recipe variations. I would love to have you as part of my journey. Bake for 20 minutes in the preheated oven, or until light brown. Apr 6, 2020 - Explore Ayad Gebran's board "Namoura recipe" on Pinterest. Semolina and Farina are two terms that are used interchangeably , I've tried searching for this many times before when I was making my basbousa and besbes cake recipes. I like using the farina as I always feel semolina will make it cakey which is not the texture of basbousa. It helps to stick everything together. Verbally in Arabic we can call our loved ones "basbousa", I sometimes call my little kid " basbousty" which means my basbousa or like saying my sweet. See more ideas about basbousa recipe, dessert recipes, semolina cake. Bake in the middle of your oven until edges start to brown, this took about 10 minutes. 1 Tablespoon honey. Dip your knife again and cut each quarter in halves, follow the green dashed lines. Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! Melt the ghee in the microwave or stove top then dissolve the honey in it. Remove the pan from heat and keep aside. Here is a picture of the two different grains we have here. You don’t require any fancy ingredients for this Arabic dessert, you will easily find them in the grocery store nearby. Now add melted butter and vegetable oil and whisk well. My guests just like the decoration above with pistachios and almonds so I stick to that each time. “Revani” is a typical turkish desert with syrup which has been probably cooked in every turkish kitchen and anyone can answer right away if you will ask its recipe.Sweet semolina cake with syrup is very easy to make and you will love love love! The cake is characterized by its overpowering sweetness, a result of soaking … It was a mistake. Make sure the sides of the … This is basically a sweet semolina cake which is flavoured with coconut and orange zest. Preheat oven at 180°C. Click here to leave a review and give us a five star rating ★★★★★, Perfect dessert for your Middles Eastern meals. A coconut yogurt farina cake soaked in simple syrup and decorated with nuts. Now try this dessert as well. plus … ▢ Be sure that it will turn out good each time! Instead of Butter, you can use coconut oil or vegetable oil. Preheat the oven to 350 degrees F (180 degrees C). Another beauty of this cake is sugar syrup. When you move the basbousa to the upper shelf start making the syrup. Cut the basbousa into quarters, follow the brown dashed lines. Learn how your comment data is processed. You can use silken tofu and unsweetened soy milk/non-dairy yogurt instead of yogurt and eggs to make a soft vegan Basbousa. Then move the basbousa up to the higher shelf and let it continue cooking until golden brown will take anywhere from 15 to 20 minutes. Making the basbousa dough. It has a secret that has been not revealed yet, but we are trying and will continue to try and we will never stop. Do not be tempted to leave it longer. In a deep bowl, add farina, sugar, baking powder and coconut flakes if using. In a mixing bowl combine the eggs and baking powder with a hand mixer. You can find more about the brands I typically use here. Mix in a tablespoon of honey or corn syrup with the batter. Pour ghee over the dry ingredients and mix well with a spoon until you feel that all farina granules have been well covered with ghee mixture. Your email address will not be published. Melt ghee and dissolve honey in it. This is a tip I've got from many cooks, I used to brush mine with melted butter though. Pour the syrup evenly and cover the basbousa immediately with foil. Jul 9, 2015 - Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. I've made my basbousa in a 12 inch rounded baking sheet to end up with pieces that is a little bit over 1cm thickness. Add the ghee mixture to the bowl of dry ingredients and mix well to combine. Basboosa or Basbousa is a soft and super moist Turkish dessert that is quite popular in Middle Eastern countries and each country has its own way of making this irresistible dessert. RECIPE. There are fine, medium or coarse. Sim the heat and cook for 5 minutes. This Basbousa Recipe is the perfect extra sweet dessert to end your dinner party. It also makes the Basbousa look appealing. Pour sugar syrup over the warm cake and let the cake cool down completely. Bake for 35-40 minutes until a toothpick comes out clean. I've used a couple of tricks I've learned so far: I get asked this question almost weekly. Looks delicious! Bake for 35-40 minutes until a toothpick comes out clean. One bowl, mix and dump kind of recipe, yet is hard to make perfect. 1/2 cup (97g) plain yogurt. Read More…. We choose the Sudan cuisine for you to bring you the basbousa cake recipe. And that's pretty much it. Basbousa can be stored in an airtight container for about a day at room temperature. by Ahsan Jahangir March 31, 2020. written by Ahsan Jahangir March 31, 2020. To make the sugar syrup, add in the sugar and water in a saucepan. Use only fine semolina, for this Middle Eastern dessert. Spread the farina mixture evenly on the pan pressing down with your fingers. Thank you! Many people though, find it highly recommended to add at least a couple of Tablespoons of coconut flakes. 1/2 cup ghee. I've nurtured Whiskaffair for last 8 years by trying & testing every recipe published. Dip again and cut the large pieces in two following the red arrows to make a star shape. I tried it,by mistake. Add the vanilla sugar, semolina, flour, orange juice, oil, coconut flakes and sugar and mix. ▢ Mixing everything well. This site uses Akismet to reduce spam. Actually if you have time, cover it and let it soak in the syrup overnight or until it cools completely. Let it cook till the sugar melts. My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. This traditional Turkish dish is pronounced as ‘Bass-b-ouza’. Preheat the oven to 190°C. In a medium bowl, combine together the semolina and melted ghee, stirring really well with a rubber … This Turkish Middle Eastern semolina cake dessert gets its flavor from fresh lemon juice and zest. Add the yogurt and mix, just until everything is well incorporated. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection.Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. This whole process should not take you more than 30-35 minutes. Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray. This post may contain affiliate links which won’t change your price but will share some commission. I've made a couple of enhancements and achieved a very satisfying result so far. I’m overjoyed that you have stopped by! Many include eggs while other involve just yogurt. Brush a round 12 inch baking sheet with the tahini and spread the basbousa mixture evenly. Bake for 40 to 45 minutes in the preheated oven, until golden brown. ▢ In a small saucepan over medium heat, combine syrup ingredients and bring to a boil. There are lots of recipes online for basbousa some call for milk some for buttermilk some even add all-purpose flour to it, but this recipe is - in my humble opinion- the best and closer to what is served in Egypt.Basbousa is sold in every corner in Egypt. Note1: Using coconut flakes is optional, if you do not like it then do not use and follow the same instructions. plus 1 Tablespoon ghee to brush the bottom. I LOVE to see your creations so pin and mention. Required fields are marked *. Note1 ▢ Mix just enough until it disappears in the mixture. Take out the diamond shape pieces and serve. If not, bake for another 3-5 minutes. Brush the baking sheet/pan with tahini and ghee. Line and grease a 9×11 inch baking tray. Add vanilla extract, baking powder, all purpose flour, desiccated coconut, semolina and orange zest and mix everything well. Coconut is one of the essential ingredients in this dessert, but you can skip the coconut and make a Basbousa Dessert recipe without coconut too. Add eggs and sugar in a bowl and whisk well. Hope this helps. Baking basbousa right is probably one of the mistakes many do. May 29, 2019 - Explore Bulan Wilson's board "Basbousa recipe", followed by 597 people on Pinterest. Store this basbousa cake recipe in an airtight container at room temperature for up to 1 week. Return to the TURNED OFF oven for 5-10 minutes. Decorate with nuts if desired in any way you like. Take out the diamond shape pieces and serve. It is also called revani or namoura in some parts. Run a sharp knife over the marks once again. Each bakery shop has its own lovely basbousa. Step By Step Recipe; Frequently Asked Questions; Storage Suggestions; Recipe Card; About This Recipe. I haven't tried that before Sarai but I remember one comment saying they liked it more with ordinary yogurt. Grease a 28cm x 24cm baking tin and set aside. This recipe is popular throughout the Middle East, from Egypt, Jordan, Turkey to other eastern Mediterranean regions as well. Run a sharp knife over the marks once again. It will give you a soft and moist Basbousa. Bake as directed below. Your email address will not be published. So do not miss this one. Add lemon juice and mix well. Do Not Overmix, if you are afraid you might overmix the ingredients, use your hands. 1/2 cup (45g) unsweetened coconut flakes finely shredded. The origin of basbousa goes back to the revani of Turkish cuisine, a classic cake from the time of the Ottoman Empire. Authentic Egyptian basbousa recipe that is soft and stays soft. Indeed, Turkish cuisine, coming from Ottoman cuisine, is one of the most varied and appreciated in the world. To make an eggless version of this cake, skip the eggs and replace them with ¼ cup of yogurt. Your email address will not be published. With the added sweetness from rose flavored … I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry â€” I love to see your creations on Instagram, Facebook, Twitter!Don’t want to miss a recipe? To help you create food with style that will bring everyone around your kitchen table. Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Try it out and send us a picture of your sweet smiles! The bousbousa cake is an africain speciality especially in the coastal countries. Indeed, revani was baked for the first time by Ottoman pastry chefs to … 1/2 Tablespoon (6g) baking powder. Comment document.getElementById("comment").setAttribute( "id", "a608084189b635c6f39ffaec524cec20" );document.getElementById("fdaa344133").setAttribute( "id", "comment" ); Hi! If you’re looking for something authentic and traditional with flavors that everybody loves, then this Basbousa Recipe is the one! Sign up for the. Required fields are marked *. Basbousa | Turkish Style Revani Recipe. The cake is characterized by its overpowering sweetness, a result of soaking … If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Does This Need To Be Refrigerated? Using a sharp knife, make diamond shape marks on the batter. Remove the pan from the oven. While it is baking make the syrup and then immediately pour the hot syrup over the hot basbousa carefully. If you are looking for an easy Eggless recipe, then you can skip eggs in this recipe and increase the quantity of yogurt. Basbousa. So if you also love Middle Eastern desserts as much as I do, learn how to make this Besbousa recipe and surprise your friends and family with this delectable homemade dessert. ▢ 0.5 Tablespoon tahini. Turkish Semolina Cake A.k.a Basbousa Rec cred: @mama_taught_me_well Pic cred: Ruhana Ebrahim Ingredients: 3 extra large eggs ½ cup ordinary sugar 250ml double cream yogurt 1 cup oil ¼ cup cake flour 1 cup semolina ½ teaspoon bicarbonate of soda 1 tablespoon baking powder 1 tablespoon Elachi (cardomom) powder Syrup-1 cup ordinary sugar 1 cup water 1 tablespoon rose essence Cook until sugar is dissolved. Ingredients ▢ From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. Your email address will not be published. Here in the US we only have two options either semolina or farina. You can adjust the amount of sugar, according to your taste and preference. Pour sugar syrup over the warm cake and let the cake cool down completely. Some chefs though say it is unnecessary, but so far I have found this tip useful. Preheat the oven to 350 degrees F (180 degrees C). For my late father: a healthier Egyptian Moussaka ». Heating the whole Basbousa, again and again, will decrease its shelf life. Semolina cake is a popular Middle Eastern recipe with an ancient history behind its preparation. So if you can find corn semolina at your local supermarket, you can use this recipe using that substitution. Note3: You can flavor the syrup with vanilla, cinnamon stick, rose water, orange blossom water or make it plain. Some people like broiling the top, but being me I can easily forget about it until I see smoke coming out of my oven. 1 2/3 cup (306g) Farina. Make your Turkish delight fancy with a star pattern and almond slivers. 1/2 cup (116g) sugar. Note4:  As I have stated in the post, this recipe baked in a 12" pan yielded basbousa with a thickness of a little over 1cm. ▢ Always and I mean ALWAYS with any basbousa recipe, cover it after you've poured the syrup and while it is hot for 5-10 minutes. Determination is the KEY to success.This is a recipe that I've made probably a hundred times throughout my U.S. life. Bake basbousa in 350F preheated oven, on the middle rack,  until the edges start to brown but do not leave it more than 15 minutes even if you did not notice it browning. Hello Everyone! I like making mine with vanilla. Pour the semolina, sugar and baking powder in … It is not thick, it is not overly sweetened, the coconut flavor is not overpowering and it is moist and tender and keeps moist and tender for a as long as you have it. Revani is a classic Greek and Turkish dessert made from semolina, sugar, and flour, with the additions of flavorings such as vanilla, lemon zest, or rose water, depending on the recipe variations. Other Ingredients – Apart from these, we will need some more ingredients such as sugar, melted butter, vegetable oil, and baking powder. Too thick. If you are storing it in the fridge, you have to reheat it for a few seconds, as it turns hard in the fridge. This semolina cake is inspired by the popular Turkish Revani and Egyptian Basbousa cake recipes. There are a lot of variations of this cake. Orange Zest – Orange Zest gives it a slight hint of tanginess, that makes this dish delicious. Probably one of the best Egyptian desserts that comes out clean Sambali ) is an easy cake... Add the ghee in the us we only have two options either semolina farina. 29, 2019 turkish basbousa recipe Explore Bulan Wilson 's board `` basbousa recipe everyone... 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Is well incorporated qualifying purchases is optional, if you are planning to serve and it. Knife and dip it into some melted butter and vegetable oil ; soft and stays soft see your creations pin. The batter basbousa is done, turn off your oven until edges start to brown, took. That everyone was raving about 30-35 minutes adding eggs, for this Middle Eastern semolina cake with yogurt one! Beautiful coconut flavor vanilla extract, baking powder and coconut let the cake cool down.. 12 inch baking sheet and got rave reviews about how perfect this was run a knife. Sponge cake that bakes up quickly and absorbs a delightful lemony sugar syrup over the water... Pieces in two following the red arrows to make a soft and moist can use silken tofu and soy. Names for a few seconds set aside combines weeknight dinners for crazy busy days to desserts the! Was baked for the first time by Ottoman pastry chefs to … ingredients ▢ 1 2/3 cup 45g... 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