How To Make Best Original Egyptian Basbousa recipe
Basbousa Recipe or ( in Arabic: بسبوسة) is an Egyptian dessert, its syrup-soaked semolina cake, made primary from semolina flour. This recipe is the best and authentic Egyptian Basbousa recipe.
Basbousa is one of the easiest and most famous desserts in the middle east its Egyptian dessert but it’s also very famous in Jordan and Palestinian, you can find it everywhere either in expensive or cheap bakery shops and even in dessert shops. It’s easy, fast, and one bowl recipe that you can make very fast. There is also the syrup is a combination of boiled water and sugar for 8 minutes and poured on basbousa once it’s baked.
Basbosa is slightly different from harissa, they may look similar, but the difference between them is that the harissa in some Arab countries is prepared with coconut as a basic ingredient, while the basbousa does not contain coconut, and it may be added sometimes in small amounts less than those used in the harissa, on the other hand, the syrup is used with a higher density in the harissa. However, In some Arabic counties, harissa is known as a red chili paste used in cooking.
what are the ingredients for the basbousa recipe?
semolina flour
ghee
milk
sugar
coconut
SYRUP
sugar
water
lemon juice
How to make basbusa recipe
- Over high heat, add sugar and water. Stir for 1 minute and bring to a boil.
- Once boiling leave it to boil for 6 minutes on low heat then add lemon juice, continuously stirring for 2 minutes then turn off the heat.
- Set aside to cool completely.
- Meanwhile, In a bowl mix the semolina and ghee very well or until it is incorporated.
- After that, add the coconut and mix.
- In a small bowl mix the milk and sugar until the sugar is dissolved add it to the semolina mixture and mix until is incorporated but don’t over mix the batter. However, when the ingredients are incorporated stop mixing.
- grease the pan with ghee or butter and pour the mixture in it and hit on the table a few times and most importantly let it rest for 2-3 hours.
- baked at 180 Celsius for 20-25 minutes or until becomes golden on the top and edges.
- pour the cooled syrup on it and cover it with foil and leave it to rest for 2-3 hours. However, you can leave it more.
- Enjoy the best Basbosa recipe!
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basboua
Ingredients
- 2 cups semolina flour
- ½ cup ghee
- 3 tablespoons coconut
- ¾ cup milk
- ½ cup sugar
SYRUP
- 2½ cups sugar
- 3 cups water
- 2 tablespoons lemon juice
Instructions
- Starting with the syrup: Over high heat, add sugar and water. Stir for 1 minute and bring to a boil. Once boiling leave it to boil for 6 minutes on low heat then add lemon juice, continuously stirring for 2 minutes then turn off the heat. Set aside to cool completely.
- In a bowl mix the semolina and ghee very well or until it is incorporated.
- Add the coconut and mix.
- In a small bowl mix the milk and sugar until the sugar is dissolved add it to the semolina mixture and mix until is incorporated but don’t over mix the batter. However when the ingredients is incorporated stop mixing.
- grease the pan with ghee or butter and pour the mixture in it and hit on the table a few times, and most importantly let it rest for 2-3 hours.
- .let it rest for 2-3 hours.
- baked at 180 celsius for 20-25 minutes or until becomes golden on the top and edges.
- pour the cooled syrup on it and cover it with foil and leave it to rest for 2-3 hours or more.
- Enjoy the best Basbosa recipe!
Notes
- You have to leave it to rest before baking for 2-3 hours.
- It’s very important to leave it to rest at least 2-3 hours.
- the size of the cups I used:
- 1 cup = 250 ml
- 1/2 cup = 125 ml