Basbousa bil Loz

Introduction

History

The origins of Basbousa can be traced back to the Middle East and North Africa, where it is a traditional dessert enjoyed in countries such as Egypt, Lebanon, and Syria. The name "Basbousa" itself is Arabic for 'just a kiss,' reflecting the dessert's sweet and delicate nature. The addition of almonds (Loz) to the recipe adds a distinctively rich and aromatic twist to the traditional semolina cake, showcasing the region's love for nut-infused sweets and the versatility of Middle Eastern cuisine.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your Basbousa bil Loz turns out perfectly, consider these tips:

- Use fine semolina for a smoother texture.

- Toasting the almonds and semolina in butter enhances their flavor.

- Add the syrup slowly and steadily to avoid lumps.

- Let the mixture cool slightly before pouring into molds to maintain shape.

- Serve warm to maximize the flavors and textures.

Serving Suggestions

Serve Basbousa bil Loz warm, garnished with whole blanched almonds and a dollop of whipped cream. It pairs beautifully with a cup of strong coffee or mint tea.

Cooking Techniques

The key technique in this recipe is the careful incorporation of the hot syrup into the semolina and almond mixture, ensuring a smooth consistency. Additionally, frying the almonds and semolina in butter until golden is crucial for developing the dessert's signature flavor.

Ingredient Substitutions

For a lighter version, substitute the butter with a light cooking oil.

- If blanched almonds are unavailable, any nut of choice can be used, though the flavor profile will change.

Make Ahead Tips

The syrup can be prepared ahead of time and stored in the refrigerator. The semolina and almond mixture can also be made in advance and kept covered at room temperature until ready to use.

Presentation Ideas

Serve in individual molds for an elegant presentation, or in a large dish cut into diamond shapes for a more traditional look. Garnish with edible flowers for an extra touch of elegance.

Pairing Recommendations

Basbousa bil Loz pairs wonderfully with bitter coffee or mint tea, balancing the dessert's sweetness. For a dessert wine, choose a Muscat or a late-harvest Riesling.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven or microwave until just heated through.

Nutrition Information

Calories per serving

A single serving of Basbousa bil Loz is calorically dense, with an estimated 300-400 calories. The exact count depends on the size of the serving and the specific ingredients used.

Carbohydrates

A single serving of Basbousa bil Loz is rich in carbohydrates, primarily from the semolina and sugar, providing the body with energy. The exact carbohydrate content can vary based on the recipe's proportions, but a typical serving may contain approximately 45-60 grams of carbohydrates.

Fats

The fats in this dessert come mainly from the almonds and butter. Almonds provide healthy monounsaturated fats, while butter contributes saturated fats. A serving might contain around 15-20 grams of fat, making it a rich and indulgent treat.

Proteins

Proteins in Basbousa bil Loz are primarily derived from almonds, offering about 5-7 grams of protein per serving. This contributes to the dessert's nutritional value by providing essential amino acids.

Vitamins and minerals

Almonds are a good source of vitamin E, magnesium, and potassium, contributing to the dessert's nutritional profile. These vitamins and minerals support heart health, bone strength, and more.

Alergens

This recipe contains common allergens: nuts (almonds) and dairy (butter). Individuals with allergies to these ingredients should avoid this dessert or seek suitable substitutions.

Summary

Basbousa bil Loz is a rich, sweet dessert that provides energy, fats, and a modest amount of protein. It also offers some vitamins and minerals thanks to the almonds. However, it is high in calories and contains potential allergens.

Summary

Basbousa bil Loz is a rich, almond-flavored version of the traditional Middle Eastern semolina cake. It's a delightful dessert that offers a unique taste experience, combining the nuttiness of almonds with the sweetness of syrup-soaked semolina. With its rich flavor and elegant presentation, it's sure to be a hit at any gathering.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Basbousa bil Loz. It was many years ago when I was visiting my dear friend Fatima in her cozy kitchen in Beirut. Fatima was known for her delicious Middle Eastern desserts, and on that particular day, she was preparing a special treat for us to enjoy after dinner.

As I watched her effortlessly mix together the ingredients for the Basbousa bil Loz, I couldn't help but marvel at her skill and precision. Fatima explained to me that this traditional Lebanese dessert was made with semolina, yogurt, and almonds, and was soaked in a sweet syrup made with sugar and rose water. The combination of flavors and textures created a mouthwatering treat that was sure to delight anyone who tried it.

I was eager to learn how to make this dessert for myself, so I asked Fatima if she would be willing to teach me her recipe. With a twinkle in her eye, she graciously agreed and began to walk me through the steps involved in making the Basbousa bil Loz.

First, we mixed together the semolina, sugar, baking powder, and shredded coconut in a large mixing bowl. Fatima explained that the semolina would give the dessert a unique texture, while the coconut would add a subtle sweetness that complemented the almonds perfectly.

Next, we added the yogurt, melted butter, and vanilla extract to the dry ingredients and mixed everything together until a thick batter formed. Fatima then showed me how to spread the batter evenly in a greased baking dish and smooth the top with a spatula.

While the Basbousa bil Loz baked in the oven, Fatima prepared the syrup by boiling together sugar, water, and rose water until it reached a sticky consistency. Once the dessert was golden brown and fragrant, we removed it from the oven and poured the hot syrup over the top, allowing it to soak into the warm cake.

As we waited for the Basbousa bil Loz to cool, Fatima shared with me the story of how she had learned the recipe from her own grandmother many years ago. She explained that her grandmother had been a talented cook who had passed down her love of baking to Fatima, inspiring her to create her own delicious desserts to share with friends and family.

When the Basbousa bil Loz had cooled completely, we cut it into squares and garnished each piece with a sprinkle of toasted almonds. The dessert looked absolutely beautiful, with its golden crust and syrupy glaze glistening in the soft light of the kitchen.

As we sat down to enjoy our dessert, I took a bite of the Basbousa bil Loz and was immediately transported back to that moment in Fatima's kitchen, surrounded by the comforting smells and flavors of Lebanon. The dessert was sweet and moist, with a slight crunch from the almonds and a hint of floral sweetness from the rose water.

I knew that this recipe would become a cherished part of my own culinary repertoire, a reminder of the special bond between friends and the joy that comes from sharing a homemade treat with loved ones. I thanked Fatima for teaching me her recipe and vowed to pass it down to future generations, just as she had done with me.

And so, the recipe for Basbousa bil Loz became a treasured part of my collection, a reminder of the power of food to bring people together and create lasting memories. Each time I make this dessert, I think of Fatima and the time we spent together in her kitchen, savoring the simple pleasure of a homemade treat made with love and shared with friends.

Categories

| Almond Recipes | Heavy Cream Recipes | Lemon Juice Recipes | Semolina Recipes | Turkish Desserts | Turkish Recipes |

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