Basbousa bil Laban Zabadi

Introduction

History

The origins of Basbousa can be traced back to the Middle East and North Africa, where it is known by various names such as Hareeseh, Revani, and Namoura in different regions. Traditionally made with semolina, sugar, and yogurt or milk, it has evolved over centuries with variations in ingredients and methods. The addition of Laban Zabadi (yogurt) in this recipe offers a delightful twist, introducing a creamy tanginess that balances the sweetness of the syrup.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

For the best results, ensure your butter is at room temperature before melting, as this will help it blend more smoothly with the other ingredients. Toasting the almonds lightly before chopping will enhance their flavor and add a delightful crunch. When pouring the syrup over the hot Basbousa, do so gradually to allow it to absorb evenly without becoming soggy.

Serving Suggestions

Serve Basbousa bil Laban Zabadi chilled or at room temperature. It pairs beautifully with a dollop of extra whipped cream on top and a sprinkle of toasted almonds for added texture and flavor. Enjoy it as a dessert after a hearty meal or as a sweet treat with a cup of strong coffee or tea.

Cooking Techniques

The key to a perfect Basbousa is in the preparation of the syrup and the baking technique. Ensure the syrup is thick enough to coat the back of a spoon before removing it from the heat. Baking the Basbousa until it is just set but still moist inside will prevent it from drying out.

Ingredient Substitutions

If almonds are not available, other nuts like pistachios or walnuts can be used. In place of semolina, fine cornmeal can be a suitable alternative, though it will slightly alter the texture and flavor.

Make Ahead Tips

Basbousa bil Laban Zabadi can be made a day ahead and stored in the refrigerator. This allows the flavors to meld together and the syrup to fully soak into the semolina cake, enhancing its taste and texture.

Presentation Ideas

For an elegant presentation, serve individual pieces of Basbousa on dessert plates, garnished with a mint leaf and a thin slice of lemon. A light dusting of powdered sugar or ground cinnamon can also add visual appeal and a hint of additional flavor.

Pairing Recommendations

This dessert pairs wonderfully with a glass of mint tea or a strong Arabic coffee, which helps balance the sweetness with its robust flavor. For a dessert wine, choose a Muscat or a late-harvest Riesling that complements the sweet and nutty notes of the Basbousa.

Storage and Reheating Instructions

Basbousa bil Laban Zabadi can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place in a warm oven for a few minutes until heated through. Avoid microwaving as it can make the texture too soft.

Nutrition Information

Calories per serving

A single serving of Basbousa bil Laban Zabadi contains approximately 300 calories. The majority of these calories come from the carbohydrates and fats in the recipe.

Carbohydrates

A single serving of Basbousa bil Laban Zabadi contains approximately 45 grams of carbohydrates. The primary sources are sugar and semolina, which provide the dessert's structure and sweetness.

Fats

This dessert is relatively high in fats, with about 15 grams per serving, mainly from unsalted butter and almonds. These fats contribute to the rich and moist texture of the Basbousa.

Proteins

Each serving of Basbousa bil Laban Zabadi provides around 4 grams of protein, coming from the yogurt and almonds. While not a high-protein dish, it offers a modest contribution to daily protein intake.

Vitamins and minerals

This dessert offers some vitamins and minerals, particularly from the almonds, which are a good source of Vitamin E, magnesium, and calcium. The yogurt also contributes calcium and probiotics for digestive health.

Alergens

Common allergens in this recipe include dairy (butter and yogurt) and tree nuts (almonds). Individuals with allergies to these ingredients should exercise caution.

Summary

Basbousa bil Laban Zabadi is a rich, sweet dessert that provides energy primarily through carbohydrates and fats. While it offers some nutritional benefits, it is best enjoyed in moderation as part of a balanced diet.

Summary

Basbousa bil Laban Zabadi is a timeless dessert that combines the simplicity of traditional Middle Eastern ingredients with the complexity of flavors and textures. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this recipe offers a delightful experience that is sure to satisfy any sweet tooth.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day, and I was visiting my friend Fatima in her beautiful home in the countryside. Fatima is a wonderful cook, and I always looked forward to trying her delicious dishes whenever I visited.

On that particular day, Fatima had prepared a special dessert called Basbousa bil Laban Zabadi. It was a rich and creamy dessert made with yogurt, semolina, and sweetened with honey. The texture was soft and moist, and the flavor was unlike anything I had ever tasted before. I was immediately hooked.

I asked Fatima for the recipe, and she smiled and said it was a family secret that had been passed down through the generations. She was hesitant to share it with me at first, but after some coaxing, she finally relented and agreed to teach me how to make it.

We spent the afternoon in her kitchen, with Fatima guiding me through each step of the process. She explained that the key to making the perfect Basbousa bil Laban Zabadi was to use high-quality ingredients and to be patient with the cooking process.

First, we started by mixing together the yogurt, semolina, baking powder, and sugar in a large mixing bowl. Fatima showed me how to fold the ingredients together gently, being careful not to overmix. She explained that this would help to create a light and fluffy texture in the finished dessert.

Next, we poured the batter into a greased baking dish and smoothed it out with a spatula. Fatima then showed me how to create a decorative pattern on the top of the dessert using a knife. She explained that this would help the dessert to cook evenly and give it a beautiful presentation.

While the Basbousa bil Laban Zabadi baked in the oven, Fatima taught me how to make the honey syrup that would be poured over the top. She combined honey, water, and a hint of orange blossom water in a small saucepan and brought it to a gentle boil. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dessert.

When the Basbousa bil Laban Zabadi was finally ready, we removed it from the oven and poured the warm honey syrup over the top. The dessert soaked up the syrup like a sponge, becoming even more moist and flavorful.

We let the Basbousa bil Laban Zabadi cool for a few minutes before cutting it into squares and serving it on small plates. The first bite was pure bliss - the creamy texture of the yogurt, the nutty flavor of the semolina, and the sweet honey syrup all combined to create a truly unforgettable dessert.

As I savored each bite, I felt a sense of pride in mastering this recipe that had been passed down through generations. I knew that I would be making Basbousa bil Laban Zabadi for years to come, sharing it with my own friends and family and passing on the tradition to future generations.

So now, whenever I make this delicious dessert, I think back to that warm summer day in Fatima's kitchen and smile. The memory of discovering this recipe for the first time will always hold a special place in my heart, reminding me of the joy of cooking and the bonds that are created through sharing food with loved ones.

Categories

| Almond Recipes | Heavy Cream Recipes | Lemon Juice Recipes | Saudi Arabian Desserts | Saudi Arabian Recipes | Semolina Recipes | Turkish Desserts | Turkish Recipes | Vanilla Extract Recipes | Yogurt Recipes |

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