Basboosa II
Basboosa II Recipe from Egypt: A Classic Dessert with Semolina and Almonds
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 farina soaked in simple sweet syrup; often the syrup is flavored with lemon or rose water to add a unique fragrance. This dessert is known for its moist, dense texture and its delightful balance of sweetness. The version of Basboosa we are exploring today is a classic recipe that promises to deliver the authentic taste and joy this dessert brings to any table.
History
The origins of Basboosa can be traced back to the Middle East and North Africa, with variations of this dessert found in countries such as Egypt, Turkey, Greece, and Lebanon. Each region has its own take on the recipe, incorporating local flavors and ingredients. The dessert's history is rich and dates back centuries, making it a staple in traditional Middle Eastern cuisine. It is often served during celebrations, religious festivals, and family gatherings, symbolizing hospitality and generosity.
Ingredients
How to prepare
Syrup
- Peel the lemon using a potato peeler to obtain flat strips of peel.
- Extract the juice from the lemon.
- In a saucepan, bring the sugar, water, and lemon juice to a boil.
- Add the lemon rind to the boiling mixture.
- Continue boiling until the lemon rind becomes hard or the mixture reaches a runny syrup consistency.
- Stir in the honey.
- Set the syrup aside while you prepare the basboosa.
Basboosa
- In a mixing bowl, combine the semolina, flour, sugar, and baking powder.
- Add the oil and mix thoroughly until all the ingredients are well blended.
- Grease a large cookie sheet tray measuring 10 x 16 inches.
- Just before baking, pour in the milk.
- Spoon the batter into the greased pan, dotting it evenly.
- Using a hand dipped in milk, level the mixture in the pan.
- Gently shake the tray to ensure an even surface.
- Bake at 350°F (177°C) for 0.5 hour.
- After baking, cut the basboosa into squares and return them to the oven for an additional 5 – 10 minutes.
- Immediately pour the prepared syrup over the basboosa once it is removed from the oven for the final time.
Variations
- There are numerous variations of Basboosa that incorporate different flavors and ingredients. Some popular variations include:
- Coconut Basboosa: Adding shredded coconut to the batter for a tropical twist.
- Orange Basboosa: Infusing the syrup with orange juice and zest for a citrusy flavor.
- Nutty Basboosa: Topping the dessert with a mixture of chopped nuts before baking for added crunch.
Cooking Tips & Tricks
To ensure your Basboosa turns out perfectly, consider these tips and tricks:
- Use fine semolina for a smoother texture.
- Ensure the syrup is cool when pouring over the hot Basboosa to enhance absorption.
- For a lighter version, you can reduce the amount of sugar in the syrup.
- Adding a bit of rose water or orange blossom water to the syrup gives an aromatic flavor.
- To achieve a golden top, broil the Basboosa for the last few minutes of baking.
Serving Suggestions
Basboosa is best served at room temperature or slightly warmed. It can be garnished with nuts such as almonds or pistachios for added texture and flavor. A dollop of whipped cream or a side of fresh fruit can also complement its sweetness.
Cooking Techniques
The key to a successful Basboosa lies in the preparation of the syrup and the baking technique. Ensuring the syrup has the right consistency and is poured over the hot Basboosa allows for maximum absorption, creating its signature moist texture.
Ingredient Substitutions
For a healthier version, whole wheat flour can replace all-purpose flour, and coconut oil can be used instead of vegetable oil. To make it dairy-free, almond milk or coconut milk can substitute for regular milk.
Make Ahead Tips
Basboosa can be made ahead and stored in the refrigerator. Pour the syrup over just before serving to maintain its moist texture. It can be stored for up to 3 days.
Presentation Ideas
Serve Basboosa on a decorative plate garnished with edible flowers or mint leaves for an elegant presentation. Dusting with powdered sugar or drizzling with extra syrup can also enhance its appearance.
Pairing Recommendations
Basboosa pairs wonderfully with a cup of strong coffee or tea. The bitterness of the coffee or the aromatic flavors of the tea complement the sweetness of the dessert.
Storage and Reheating Instructions
Store Basboosa in an airtight container in the refrigerator. To reheat, place it in a warm oven for a few minutes or microwave briefly to restore its warmth without drying it out.
Nutrition Information
Calories per serving
A typical serving of Basboosa can range between 300-400 calories, making it a high-calorie dessert option. The majority of these calories come from carbohydrates and fats.
Carbohydrates
A serving of Basboosa is rich in carbohydrates, primarily due to the sugar and semolina. Carbohydrates are the body's main energy source, making Basboosa a high-energy dessert. A single serving can contain approximately 60-70 grams of carbohydrates.
Fats
The fat content in Basboosa comes mainly from the oil used in its preparation. Depending on the type of oil (vegetable, canola, etc.), a serving could have about 10-15 grams of fat. Opting for a lighter oil or reducing the quantity can decrease the fat content.
Proteins
Basboosa is not a significant source of protein, containing only about 2-3 grams per serving. The primary source of protein in this dessert is the milk, contributing to its moist texture.
Vitamins and minerals
While Basboosa is not known for being rich in vitamins and minerals, the milk and lemon juice provide some nutritional benefits, including calcium and vitamin C. However, these are present in relatively small amounts.
Alergens
Common allergens in Basboosa include gluten (from semolina and flour) and dairy (from milk). Individuals with sensitivities to these ingredients should consume Basboosa with caution.
Summary
Basboosa is a delicious, energy-rich dessert that is high in carbohydrates and fats. While it offers some nutritional benefits from milk and lemon juice, it is best enjoyed in moderation due to its high calorie and sugar content.
Summary
Basboosa is a timeless Middle Eastern dessert cherished for its sweet, moist texture and rich flavor. This classic recipe offers a delightful taste experience, while the variations and serving suggestions allow for creativity in its presentation. Whether enjoyed as a celebratory treat or a comforting sweet, Basboosa remains a beloved choice for dessert enthusiasts around the world.
How did I get this recipe?
The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I was visiting my dear friend Fatima in her bustling bazaar in Cairo. Fatima was known far and wide for her delicious sweets, and she was always happy to share her recipes with me. On this particular day, she was making a popular Middle Eastern dessert called Basboosa II, and I was eager to learn how to make it.
Fatima greeted me with a warm smile and a hug as I entered her small shop. The air was filled with the sweet aroma of sugar and spices, and I could hear the sizzle of butter in a nearby pan. Fatima handed me a cup of mint tea and motioned for me to sit down at the small table in the corner. She then began to gather the ingredients for the Basboosa II, carefully measuring out each one with precision.
As she worked, Fatima told me the story of how she learned to make this delicious dessert. She explained that the recipe had been passed down through generations of her family, and that each woman added her own unique touch to it. Fatima herself had learned how to make Basboosa II from her mother, who had learned it from her grandmother, and so on.
I listened intently as Fatima shared the secrets of her family's recipe with me. She explained that the key to making the perfect Basboosa II was to use high-quality semolina flour and to soak the dessert in a sweet syrup after baking. She also revealed that a generous amount of butter and yogurt were essential for creating a moist and tender texture.
As Fatima finished mixing the ingredients together, she poured the batter into a greased baking dish and smoothed it out with a spatula. She then placed the dish in the oven and set the timer for 30 minutes. While we waited for the Basboosa II to bake, Fatima and I chatted about our families, our hopes and dreams, and the joys of sharing recipes with loved ones.
Finally, the timer beeped, and Fatima pulled the golden-brown Basboosa II out of the oven. The dessert was fragrant and steaming hot, and my mouth watered in anticipation. Fatima poured a generous amount of sweet syrup over the top of the Basboosa II, allowing it to soak in and infuse the dessert with a rich, sugary flavor.
As we sat down to enjoy our creation, Fatima and I savored every bite of the Basboosa II. The dessert was warm and comforting, with a delicate crumb and a sweet, sticky glaze. The flavors of coconut, almond, and rosewater blended together perfectly, creating a harmonious and satisfying treat.
After we had finished our dessert, Fatima gave me a copy of the recipe for Basboosa II to take home with me. She told me that she hoped I would enjoy making the dessert for my own family and friends, and that I would pass the recipe down to future generations as she had done.
I left Fatima's shop that day with a full heart and a happy stomach. The memory of discovering the recipe for Basboosa II with my dear friend would stay with me forever, a reminder of the joy and connection that can come from sharing food and stories with loved ones. And every time I make Basboosa II for my family, I am grateful for the gift of friendship and the delicious recipes that enrich our lives.
Categories
| Egyptian Desserts | Egyptian Recipes | Honey Recipes | Lemon Recipes | Milk And Cream Recipes | Semolina Recipes | Wheat Flour Recipes |