Recipe: At Home Basbousa / semolina cake

Glen Delgado
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Recipe: At Home Basbousa / semolina cake
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Recipe: At Home Basbousa / semolina cake Delicious, fresh and tasty.

Basbousa / semolina cake. Place the butter in a small bowl and melt in the microwave. In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk.

Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture.

It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey.

In Egypt this is the main dessert served during the feasts and holidays for both Christians and Muslims.

You can have Basbousa / semolina cake using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Basbousa / semolina cake

  1. You need of butter.

  2. Prepare of castor sugar.

  3. Prepare of eggs.

  4. Prepare of hung curd.

  5. You need of suji/semolina.

  6. Prepare of coconut powder.

  7. You need of Sugar syrup.

  8. You need of Water.

  9. Prepare of Sugar.

  10. You need of green cardamoms.

  11. You need of tej patta/ bay leaves.

  12. Prepare of lemon juice.

Instruction: In a large bowl, transfer the semolina flour, sugar and salt.

Add the buttermilk and the baking soda and the other ingredients, mix the dough making sure that all the ingredients are nicely combined; it should not be runny.

A simple basbousa recipe for making a quick cake everyone loves!

Basbusa is a Middle Eastern cake made with semolina wheat.

Basbousa / semolina cake step by step

  1. Beat butter and sugar until sugar gets mix properly..

  2. Then add eggs one by one and whisk the batter and add hang curd mix it..

  3. Last add suji and coconut powder and mix it well..

  4. Now Grease the tray with butter paper and put the batter in it and bake it for 35 min at 180 to 200°C..

  5. Now make a sugar syrup boil the water and sugar and herbs and cool it down..

  6. After baking spread the syrup over the cake and let it cool it down and then serve it..

Versions in Arab-owned bakeries in Israel often seem more confection than cake, perfumed with rose water and soaked in a flood of sweetened milk and/or syrup until the cakes are as dense and sweet as a candy bar.

Use your hands to incorporate the butter with the other ingredients until mixed well.

Add the yogurt and continue mixing with your hands until fully combined.

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This cake is Soft and moist with a touch of lemon syrup.