Basboosa III

Basboosa III Recipe - Traditional Arabian Dessert with Semolina and Yoghurt

Region / culture: Arabia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8

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 rose water or orange blossom water. This particular recipe, Basboosa III, offers a delightful twist on the classic dessert, incorporating ingredients like yogurt and cardamom to enhance its flavor and texture.

History

The origins of Basboosa can be traced back to the Middle East and North Africa, with variations of the recipe found in countries such as Egypt, Lebanon, Turkey, and Greece. The dessert is known by different names in various cultures, such as Hareeseh or Revani. The recipe has evolved over centuries, with each region adding its unique touch to the traditional dish. Basboosa III is a modern take on this ancient dessert, maintaining the essence of the original while introducing new elements to delight contemporary palates.

Ingredients

200 ml (7 fl oz) melted butter
650 g (1 lb 7 oz) fine semolina
300 ml (0.5 pt) natural yoghurt
250 g (9 oz) sugar
4 eggs, beaten
3 level teaspoons baking powder
2 dozen whole blanched almonds

Syrup

250 g (9 oz) sugar
500 ml (18 fl oz) water
2 tsp lemon juice
2 tsp rose water
1 tsp ground cardamom

How to prepare

To make the syrup, start by placing the water and sugar in a medium-sized saucepan.
Add cardamom, rosewater, and lemon juice, then boil on medium heat for 5 minutes until the sugar dissolves.
Set the syrup aside to cool.
In a large bowl, combine the sugar and butter, then beat well.
Next, add the eggs to the sugar and butter mixture, and continue beating until well combined.
Mix in the semolina, baking powder, and yogurt until thoroughly combined.
Transfer the mixture to a medium rectangular dish measuring about 33x27x5 cm (13x10x2 inches), and decorate with almonds.
Bake in the oven at 180°C (350°F) or gas mark 4 for 30 minutes.
Remove the basboosa from the oven.
Cut it into diamond or square shapes, then pour the cold syrup over the basboosa.

Variations

For a lighter version, you can reduce the sugar in both the cake and syrup. To make it dairy-free, substitute the butter with coconut oil and the yogurt with a dairy-free alternative. Adding orange blossom water to the syrup gives it a refreshing twist.

Cooking Tips & Tricks

For the best Basboosa, use fine semolina as it absorbs the syrup better and creates a smoother texture. Ensure your butter is melted and cooled slightly before mixing to avoid cooking the eggs when combined. When pouring the syrup over the baked Basboosa, make sure it is cold; this helps the cake absorb the syrup more efficiently, enhancing its sweetness and moisture.

Serving Suggestions

Basboosa III is best served chilled or at room temperature. It can be garnished with additional almonds or a sprinkle of powdered sugar for extra flair. Pairing it with a cup of mint tea or a strong coffee can balance its sweetness.

Cooking Techniques

The key technique in making Basboosa III lies in the preparation of the syrup and the baking process. Ensuring the syrup is the right consistency and properly soaking the cake are crucial steps that affect the final texture and taste.

Ingredient Substitutions

If you don't have rose water, you can use orange blossom water or vanilla extract as a substitute. For a gluten-free version, replace semolina with a gluten-free flour blend, adjusting the liquid quantities as needed.

Make Ahead Tips

Basboosa III can be made a day ahead, allowing the flavors to meld and the syrup to thoroughly soak into the cake, enhancing its moistness and sweetness.

Presentation Ideas

Serve Basboosa III on a decorative plate, garnished with rose petals or crushed pistachios for an elegant presentation. A drizzle of honey or a dollop of whipped cream can add an extra touch of luxury.

Pairing Recommendations

A sweet dessert wine or a sparkling Moscato complements the sweetness of Basboosa III beautifully. For a non-alcoholic option, a spiced chai tea or a cardamom coffee pairs wonderfully.

Storage and Reheating Instructions

Store Basboosa III in an airtight container in the refrigerator for up to 5 days. It can be enjoyed cold or gently warmed in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Basboosa III contains approximately 350 calories. Given its richness, it's best enjoyed as an occasional treat rather than a daily indulgence.

Carbohydrates

A single serving of Basboosa III is rich in carbohydrates, primarily due to the semolina and sugar content. Each serving contains approximately 60 grams of carbohydrates, providing energy and making it a satisfying dessert option.

Fats

The melted butter and eggs contribute to the fat content in Basboosa III, with each serving containing about 15 grams of fat. While it is relatively high in fat, enjoying it in moderation can be part of a balanced diet.

Proteins

Basboosa III offers a modest amount of protein, with each serving containing approximately 5 grams. The protein comes from the eggs and natural yogurt used in the recipe.

Vitamins and minerals

This dessert provides some essential vitamins and minerals, including calcium from the yogurt and vitamin E from the almonds. Additionally, eggs contribute vitamins D and B12, supporting overall health.

Alergens

Key allergens in Basboosa III include dairy (butter and yogurt), eggs, and nuts (almonds). Those with allergies to these ingredients should avoid this dessert or seek suitable substitutions.

Summary

While Basboosa III is a delicious and indulgent dessert, it is high in sugars and fats. Enjoying it in moderation is key to fitting it into a balanced diet. It provides some nutritional benefits, including proteins and essential vitamins and minerals.

Summary

Basboosa III is a delightful and rich dessert that carries the essence of Middle Eastern cuisine. With its sweet, moist texture and the aromatic flavor of rose water and cardamom, it's a perfect ending to any meal. By following the tips and variations provided, you can customize this dessert to suit your taste and dietary needs, making it a versatile addition to your culinary repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Basboosa III. It was a warm summer day in my grandmother's kitchen, the smell of spices and sweets filling the air as she prepared a feast for our family gathering. I stood by her side, watching intently as she mixed and measured, her hands moving with practiced precision.

As she worked, I asked her where she learned to make such delicious treats. She smiled and told me the story of how she acquired the recipe for Basboosa III. It was a recipe that had been passed down through generations of our family, each adding their own twist to make it their own.

She told me that she first learned to make Basboosa III when she was just a young girl, watching her own grandmother in the kitchen. Her grandmother had learned the recipe from a dear friend who had traveled to Egypt and brought back the secret to making the most delectable Basboosa.

I listened intently as my grandmother recounted the steps to making Basboosa III. The key, she explained, was in the ingredients. The combination of semolina, coconut, and yogurt created a unique texture and flavor that set this version apart from others. And the syrup made with sugar, water, and a hint of rosewater added a sweetness that perfectly complemented the subtle spices.

As she finished mixing the batter, my grandmother poured it into a baking dish and popped it into the oven. The scent of toasted coconut and warm spices filled the kitchen, making my mouth water in anticipation. I couldn't wait to taste the final product, to experience the culmination of years of tradition and love in every bite.

When the Basboosa III finally emerged from the oven, it was a golden-brown masterpiece, the syrup glistening on top like tiny jewels. My grandmother cut it into squares and served it on ornate plates, the sweet aroma wafting through the room. I took a bite, savoring the rich flavors and tender texture, feeling a connection to my past and my family history with every morsel.

From that moment on, Basboosa III became a staple in my own culinary repertoire. I would make it for special occasions and family gatherings, sharing the recipe with friends and loved ones who marveled at its unique taste and history. Each time I made it, I felt a connection to my grandmother and the generations of women who had come before me, all sharing in the joy of creating something delicious and meaningful.

And so, the recipe for Basboosa III continues to be a cherished part of my family's culinary heritage. It holds within it the stories and traditions of those who came before us, a testament to the enduring power of food to bring us together and connect us to our past. And every time I make it, I am reminded of that warm summer day in my grandmother's kitchen, where I first discovered the magic of Basboosa III.