Basboosa I

Basboosa I Recipe - Traditional Omani Dessert with Semolina and Coconut

Region / culture: Oman | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Basboosa, also known as Basbousa, is a traditional Middle Eastern sweet cake that is beloved across many countries in the region. It is made from semolina or cream of wheat, mixed with sugar, yogurt, and sometimes coconut, then soaked in a sweet syrup after baking. This dessert is known for its moist texture and delightful sweetness, often enhanced with the addition of nuts or flavored with vanilla or rose water. This recipe offers a simple yet delicious way to prepare Basboosa at home, inviting you to delve into the rich tapestry of Middle Eastern cuisine.

History

The origins of Basboosa can be traced back to ancient Egypt, where it was known as a sweet cake made from semolina. Over the centuries, it spread across the Middle East and North Africa, with each region adding its own unique twist to the recipe. The name "Basboosa" is derived from the Arabic word for "just a kiss," reflecting the dessert's light, sweet nature. Today, it is a staple dessert served during celebrations, holidays, and family gatherings, cherished for its rich history and delicious taste.

Ingredients

1.5 cups semolina, farina or cream of wheat
0.5 cup desiccated coconut
2 tbsp baking powder
0.5 cup liquid butter or margarine
2 eggs
0.5 cup sugar
0.5 cup plain yogurt (or canned thickened cream)
1 tsp pineapple flavoring or vanilla flavoring (optional)
almonds, pistachios or cashew nuts (optional)

Syrup

0.5 cup water
0.75 cup sugar
the juice of half a lemon (optional)

How to prepare

In a large bowl, mix the semolina, coconut, and baking powder.
Knead in the liquid butter until it is well blended.
In a blender (or with a mixer or hand beater), blend the eggs, sugar, yogurt, and flavoring.
Add the wet mixture to the dry mixture.
Stir with a spoon until combined and pour immediately into a 9" by 13" ungreased cake pan.
If desired, decorate the top of the batter with the nuts so that there will be one nut in the middle of each piece (which is cut when removed from the oven) or sprinkle a little coconut on top instead.
Bake in a 350°F (177°C) oven until done and nicely browned.
Over the hot cake, pour cool syrup (recipe follows).
Allow to sit to absorb the syrup (a half an hour is good).
Cut, eat, and enjoy!

Syrup

In a small saucepan, combine and boil for about 5 minutes the water, sugar, and (optionally) the juice of half a lemon.

Variations

1. Coconut Basboosa: Add an extra half cup of desiccated coconut to the batter for a more pronounced coconut flavor.
2. Orange Blossom Basboosa: Replace the vanilla flavoring with 1 tablespoon of orange blossom water for a fragrant twist.
3. Vegan Basboosa: Substitute the eggs with flax eggs and use a dairy-free yogurt to make a vegan version.

Cooking Tips & Tricks

1. For a perfectly moist Basboosa, ensure that the syrup is cool when poured over the hot cake. This helps the cake absorb the syrup evenly.

2. If you prefer a lighter texture, you can use fine semolina. For a coarser texture, opt for medium semolina.

3. To prevent the cake from becoming too dense, do not overmix the batter. Mix just until the ingredients are combined.

4. For an extra flavor boost, add a teaspoon of rose water or orange blossom water to the syrup.

5. To achieve a golden-brown top, you can broil the Basboosa for the last few minutes of baking. Keep a close eye on it to prevent burning.

Serving Suggestions

Basboosa is best served at room temperature or slightly warmed. It pairs beautifully with a cup of mint tea or a strong coffee, balancing the sweetness of the dessert with the bitterness of the beverage. For a festive presentation, garnish with crushed pistachios or a sprinkle of rose petals.

Cooking Techniques

The key technique in making Basboosa is the preparation of the syrup and its application to the cake. Ensuring the syrup is fully absorbed is crucial for the moist texture characteristic of this dessert. Baking at the right temperature and for the correct duration is also vital to achieve a golden-brown crust without drying out the cake.

Ingredient Substitutions

1. Semolina can be substituted with an equal amount of fine cornmeal for a gluten-free version.

2. Liquid margarine can be replaced with melted butter for a richer flavor.

3. Plain yogurt can be substituted with coconut yogurt or another plant-based yogurt for a dairy-free option.

Make Ahead Tips

Basboosa can be made a day ahead and stored at room temperature, covered, to allow the flavors to meld and the syrup to be fully absorbed. This makes it a convenient dessert for gatherings and celebrations.

Presentation Ideas

Serve Basboosa on a decorative platter, garnished with thinly sliced almonds, pistachios, or a dusting of powdered sugar. Edible flowers can add a colorful touch to the presentation.

Pairing Recommendations

Basboosa pairs wonderfully with a glass of cold milk, a cup of Arabic coffee, or mint tea. The sweetness of the dessert complements the bitterness of the coffee and the freshness of the mint tea.

Storage and Reheating Instructions

Store leftover Basboosa covered at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, warm in a 300°F oven for 10 minutes or until heated through. Avoid microwaving as it can make the cake too soggy.

Nutrition Information

Calories per serving

A typical serving of Basboosa contains approximately 300-400 calories. The exact calorie count can vary based on the size of the slice and specific ingredients used.

Carbohydrates

A single serving of Basboosa primarily provides carbohydrates, with an average of 45-60 grams per slice, depending on the size. The main sources of carbohydrates in this dessert are semolina (cream of wheat), sugar, and, to a lesser extent, desiccated coconut.

Fats

Basboosa contains moderate amounts of fat, primarily from liquid margarine and eggs used in the recipe. A single serving may contain approximately 10-15 grams of fat. Opting for low-fat or non-dairy margarine can reduce the fat content.

Proteins

This dessert offers a modest amount of protein, averaging around 3-5 grams per serving. The protein comes from the eggs and to a lesser extent from the cream of wheat and nuts, if added.

Vitamins and minerals

Basboosa provides small amounts of vitamins and minerals, including calcium from the cream and eggs, phosphorus from the semolina and nuts, and vitamins B from the eggs and semolina. Adding nuts can increase the mineral content, especially magnesium and zinc.

Alergens

Common allergens in Basboosa include gluten (from semolina), eggs, and nuts (if added). It is also worth noting for those with dairy sensitivities that this recipe includes cream and margarine.

Summary

Basboosa is a high-carbohydrate, moderate-fat dessert with modest amounts of protein. It provides some vitamins and minerals, particularly if nuts are added. However, it is also high in calories and contains common allergens like gluten and eggs.

Summary

This Basboosa recipe offers a delightful journey into Middle Eastern cuisine, presenting a dessert that is rich in history and flavor. With its moist texture, sweet syrup, and the option for various flavors and garnishes, Basboosa is a versatile dessert that can be adapted to suit different tastes and occasions. Whether you're celebrating a special event or simply enjoying a quiet moment at home, Basboosa is a treat that promises to delight.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Basboosa. It was during my travels to Egypt many years ago, where I found myself wandering through the bustling markets of Cairo. The air was filled with the rich scents of spices and the sound of vendors hawking their wares. I stumbled upon a small bakery tucked away in a narrow alleyway, and the aroma of freshly baked sweets wafted out towards me, drawing me in like a moth to a flame.

As I entered the bakery, I was greeted by the sight of a large, round tray filled with golden-brown squares of Basboosa. The owner, an elderly woman with a twinkle in her eye, beckoned me over and offered me a piece to try. The moment that sweet, sticky morsel touched my lips, I knew I had to learn how to make it myself.

I spent the next few days watching the woman work her magic in the kitchen, taking notes and asking questions as she mixed together semolina, sugar, yogurt, and butter to create the perfect cake-like texture. She showed me how to infuse the pastry with a syrup made from sugar, water, and rose water, giving it a delicate floral aroma that lingered on the palate.

But the real secret to her Basboosa, she told me with a wink, was the addition of ground almonds and coconut flakes, which lent a nutty crunch to the otherwise soft and moist dessert. As I watched her sprinkle the mixture over the top of the cake before baking it to perfection, I knew that this was a recipe I would cherish for the rest of my days.

After bidding farewell to my newfound mentor, I returned home and set about recreating the Basboosa in my own kitchen. I sifted the semolina, mixed in the yogurt and butter, and added just the right amount of sugar to achieve the desired level of sweetness. I carefully poured the rose water syrup over the top of the cake, watching as it soaked into the crumb and added a glossy sheen to the finished product.

When the timer chimed and I pulled the Basboosa out of the oven, the smell that filled my kitchen was enough to transport me back to that tiny bakery in Cairo. I cut myself a square and took a bite, closing my eyes as the flavors danced across my taste buds. The crunch of the almonds, the chewiness of the coconut, and the delicate sweetness of the rose water syrup all combined to create a symphony of flavors that made my heart sing.

Over the years, I have shared this recipe with friends and family, passing on the tradition of Basboosa to future generations. Each time I make it, I am reminded of that magical moment in Cairo when I first discovered the joy of creating something beautiful and delicious with my own two hands.

And so, as I sit here with a cup of tea and a plate of Basboosa in front of me, I am filled with gratitude for the experiences that have shaped me into the cook I am today. For it is through the sharing of recipes and the love of food that we connect with one another, bridging the gap between cultures and creating memories that will last a lifetime. And for that, I am eternally grateful.