Dessert, Ramadan

Basbooseh (Semolina Cake)

Hi my lovely friends! For those who don’t know, I’m in New Jersey visiting family for a week. My brother just graduated from Pharmacy school and I wanted to be here for this big moment in his life! Plus, I really missed my family so it has been great to be all together again. On Saturday, we are throwing my brother a huge iftar dinner gathering with all our loved ones. My mom already started making the sweets since they last days perfectly wrapped at room temperature. I knew I had to share with you some of her amazing recipes while I am here, healthy or not.

I ran a poll and by just a small percentage; you all wanted the basbooseh recipe first! Basbooseh is a Middle Eastern dessert made out of semolina flour and drenched in homemade syrup that is often garnished with nuts! There are countless variations to this dessert but I like to think my mother’s is the best! Believe it or not, its also quite a simple dessert to make as well.

Ingredients

2 cups semolina flour (coarse)

1 cup white sugar

1 cup fine coconut flakes (coconut powder)

1 tsp baking powder

1 cup Milk

1/2 cup unsalted melted butter or crisco

1/2 cup almonds or pistachios for garnish toasted (can use other nuts)

1 tbsp tahini sauce

Syrup

2 cups sugar

1 1/2 cups water

1 tbsp lemon

Instructions

  • Add all the components of the syrup together in a saucepan/small pot and let it simmer for 10-15 minutes till it feels sticky!

Instructions

  • Preheat oven to 375 F.
  • Mix all the batter ingredients together in a large bowl. My mom uses her hand. You can use a rubber spatula if you would like.
  • Put in a pan that has been greased with  a light coating tahini sauce instead of oil or butter. It looks nicer and gives a subtle taste. Add the mixture to the pan and bake in the oven for 30-35 minutes when you see the crust becoming dark gold then you know its ready. You can broil for 1-2 minutes for extra color if you like.
  • As soon as the basboosah comes out of the oven, add the syrup that is already at room temperature at this point. Drizzle it all throughout. My mom uses all the syrup but if you can use as much as you like. Then scatter the toasted nuts on top. Do not cut this dessert till it is completely cooled or it will crumble in parts! Once, it is cooled then cut as you please 🙂

 

 

 

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