Basbousa

Authentic Basbousa Recipe from Egypt - Delicious Semolina Cake

Region / culture: Egypt | Preparation time: 10 minutes | Cooking time: 55 minutes | Servings: 8

Introduction

Basbousa is a traditional Middle Eastern sweet cake that is beloved across many countries, known for its moist texture and delightful sweetness. Made primarily from semolina, this dessert is soaked in a delicious sugar syrup, often flavored with lemon or rose water, making it irresistibly aromatic and flavorful. This recipe offers a simple yet authentic take on the classic Basbousa, inviting you to bring a piece of Middle Eastern cuisine into your kitchen.

History

The origins of Basbousa 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 name and slight variations of the recipe, but the essence of the dessert remains the same. Known as Hareeseh, Revani, and Namoura in different cultures, Basbousa has been a staple sweet treat for centuries, often served during celebrations, religious festivals, and family gatherings.

Ingredients

0.75 cup of butter
0.75 cup of sugar
1.25 cup of buttermilk
2 cups of semolina
1.5 tsp of vanilla
1 tbsp of baking powder
1.5 tsp of baking soda
sugar syrup
1 cup of sugar
1 cup of water
juice of lemons

How to prepare

Preheat the oven to 350°F (177°C).
Melt the butter and allow it to cool to room temperature.
In a large bowl, combine the sugar and buttermilk.
In a separate bowl, combine the semolina, vanilla, baking powder, and baking soda.
Add the semolina mixture to the buttermilk mixture and mix well.
Then, add the melted butter and mix well.
Spray an 11x7 inches pan with cooking spray. Alternatively, you may use a 13x9 inches pan.
Bake for 25 minutes if using a 13x9 inches pan, or bake for 30 minutes if using an 11x7 inches pan.
Let it sit for 20 minutes.
While still warm, pour the sugar syrup over the baked mixture.
This dish is usually served with tea or coffee.
In a saucepan, combine the sugar, water, and juice of half a lemon.
Bring the mixture to a boil, then reduce the heat and allow it to simmer for 20 – 25 minutes. The mixture should thicken as it cools.

Variations

There are numerous variations of Basbousa, including adding coconut, almond flour, or orange blossom water to the batter. Some recipes also include a layer of cream or sweet cheese filling for an extra indulgent treat.

Cooking Tips & Tricks

For the best Basbousa, use fine semolina as it absorbs the syrup better and creates a smoother texture. Ensure your butter is at room temperature to mix evenly with the other ingredients. When pouring the sugar syrup over the baked Basbousa, make sure it is still warm as this helps the cake absorb the syrup more effectively, enhancing its flavor and moisture.

Serving Suggestions

Basbousa is best served warm or at room temperature, often accompanied by a cup of tea or coffee. Garnishing with crushed nuts, coconut flakes, or a dollop of whipped cream can add texture and flavor.

Cooking Techniques

Achieving the perfect texture for Basbousa involves baking it just until it's set but still moist, then soaking it with the right amount of syrup. Not overbaking is crucial to avoid dryness.

Ingredient Substitutions

For a dairy-free version, substitute buttermilk with almond or coconut milk mixed with a tablespoon of vinegar. Plant-based butter can replace regular butter for a vegan option.

Make Ahead Tips

Basbousa can be prepared ahead of time and soaked with syrup. It retains its texture and flavor for several days, making it an excellent make-ahead dessert for gatherings.

Presentation Ideas

Serve Basbousa on a decorative plate, garnished with powdered sugar, sliced almonds, or fresh berries for an elegant presentation. A drizzle of honey or a sprinkle of cinnamon can also enhance its appearance and flavor.

Pairing Recommendations

Basbousa pairs wonderfully with a variety of beverages, including mint tea, Turkish coffee, or a glass of cold milk. The sweetness of the dessert complements the bitterness of coffee and the freshness of mint tea beautifully.

Storage and Reheating Instructions

Store Basbousa in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm it in the oven at 300°F (150°C) for about 10 minutes or until heated through.

Nutrition Information

Calories per serving

A typical serving of Basbousa contains approximately 300-400 calories, mainly from the carbohydrates and fats. Portion control is recommended if you're watching your calorie intake.

Carbohydrates

A single serving of Basbousa is rich in carbohydrates, primarily due to the semolina and sugar. Semolina, made from durum wheat, is a significant source of complex carbohydrates, while the sugar contributes simple carbohydrates. This combination provides a quick energy boost, making Basbousa a satisfying dessert or snack.

Fats

The butter in the recipe contributes to the fat content of Basbousa. While it adds to the cake's moistness and flavor, it also increases the saturated fat content. Using alternatives like low-fat butter or plant-based oils can reduce the overall fat content if desired.

Proteins

Basbousa contains a modest amount of protein, primarily from the buttermilk and semolina. While not a high-protein food, it does contribute to the overall nutritional profile of the dessert, making it slightly more satiating.

Vitamins and minerals

Semolina, being a product of durum wheat, contains several vitamins and minerals, including B vitamins, iron, magnesium, and phosphorus. These contribute to energy production, bone health, and overall well-being.

Alergens

Common allergens in Basbousa include gluten (from semolina) and dairy (from butter and buttermilk). Those with sensitivities to these ingredients should exercise caution.

Summary

Basbousa is a delicious, energy-rich dessert. While it offers some nutritional benefits, such as vitamins and minerals from semolina, it is also high in sugars and fats. Enjoying it in moderation is key to fitting it into a balanced diet.

Summary

This Basbousa recipe offers a delightful taste of Middle Eastern cuisine, perfect for those looking to explore international desserts. With its rich history, nutritional content, and serving suggestions, this dessert is sure to be a hit among those who appreciate the finer things in life. Whether you stick to the traditional recipe or experiment with variations, Basbousa is a versatile and satisfying treat.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Basbousa. It was a warm summer day, and I was visiting my friend Nadia in her quaint little village in Egypt. Nadia was an excellent cook, and she had been raving about this traditional Egyptian dessert for weeks. She finally decided to show me how to make it, and I was eager to learn.

As we gathered the ingredients, Nadia began to explain the history behind Basbousa. She told me that it was a popular dessert in Egypt, often served during special occasions such as weddings and holidays. The name itself, Basbousa, sounded exotic and mysterious to me, adding to the allure of this sweet treat.

The recipe seemed simple enough, with just a few basic ingredients like semolina, sugar, coconut, and yogurt. But the magic lay in the preparation and baking process. Nadia showed me how to mix the ingredients together until they formed a thick batter. She then poured the mixture into a greased baking dish and smoothed it out with a spatula.

As she popped the dish into the oven, the sweet aroma of coconut and sugar filled the kitchen. I couldn't wait to taste the finished product. After about 30 minutes, Nadia pulled the Basbousa out of the oven. It was golden brown and had a slight crust on top. She drizzled a simple syrup made of sugar and water over the warm dessert, allowing it to soak in and sweeten the Basbousa even more.

I took my first bite, and I was immediately hooked. The texture was dense and moist, with a slightly crunchy top. The flavor was a perfect balance of sweetness and nuttiness, thanks to the coconut and semolina. I couldn't believe that such a simple dessert could have such complex flavors.

Nadia smiled at my reaction and said, "Now you know the secret of Basbousa. It's all in the technique and the love you put into making it." I knew she was right. Cooking, especially traditional recipes like Basbousa, was more than just following instructions. It was about connecting with the history and culture of a dish, and infusing it with your own personality and passion.

I returned home with the recipe for Basbousa scribbled on a piece of paper, along with memories of my time in Egypt with Nadia. Over the years, I made Basbousa for my family and friends, impressing them with the exotic flavors and textures of this traditional dessert. Each time I made it, I felt a connection to Nadia and the rich culinary heritage of Egypt.

As I grew older, I collected more recipes from various places and people, adding them to my repertoire of dishes. But Basbousa always held a special place in my heart, reminding me of that warm summer day in Egypt when I first learned the magic of cooking with love and tradition. And I knew that as long as I continued to cook and share these recipes with others, a piece of me would always live on in the flavors and aromas of the dishes I created.