Boughasha I

Boughasha I Recipe - Traditional Arabian Pastry with Walnuts and Rose Water

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

Introduction

Boughasha, a delightful and traditional sweet treat, is a testament to the rich culinary heritage of Middle Eastern cuisine. This recipe offers a step-by-step guide to creating these exquisite walnut-filled phyllo pastry cigars, soaked in a fragrant rose water syrup. Perfect for special occasions or as a luxurious treat, Boughasha combines the crunch of walnuts, the crispness of phyllo pastry, and the sweetness of syrup into an irresistible dessert.

History

The origins of Boughasha can be traced back to the Ottoman Empire, a period renowned for its contribution to the culinary world, especially in terms of sweets and pastries. This dessert is a variation of Baklava, another famous Ottoman treat, adapted over time to include local ingredients and preferences. Boughasha has been passed down through generations, with each region adding its unique twist to the recipe.

Ingredients

3 oz (85 g) of shelled walnuts, finely chopped
1.5 tbsp of sugar
0.5 lb (227 g) of butter, cut into bits and clarified
14 sheets of phyllo pastry, each about 14 inches long and 12, thoroughly defrosted if frozen

Syrup

1.25 lb (567 g) of sugar
0.5 pt (237 ml) of water
2.5 tsp of fresh lemon juice
1 tsp of rose water

How to prepare

In a small bowl, stir together the chopped walnuts and 1.5 tbsp of sugar. Set the mixture aside.
Preheat the oven to Mark 6 / 400°F (204°C).
Using a pastry brush, grease 2 baking sheets with 1 oz (28 g) of butter.

Assemble each "cigar" in the following way

Evenly brush one sheet of phyllo with 0.75 tsp of butter.
Fold the sheet in half crosswise to create a two-layered rectangle measuring about 12 inches long and 7 inches wide.
Brush the top of the folded sheet with approximately 0.5 tsp of butter.
On the closed side of the pastry, make a 1 inch-wide fold and lightly brush it with butter.
Sprinkle a teaspoon or so of the walnut mixture in an even row along the length of the pastry.
Roll the phyllo tightly into a cylinder, approximately 1 inch in diameter.
Repeat the same process with the remaining sheets of phyllo.
Gently transfer the rolls to the baking sheet and lightly brush the tops with the remaining butter.
Bake in the top part of the oven for about 20 minutes, until the rolls are crisp and have a delicate golden brown color.
Carefully slide the rolls onto a large serving dish.
Meanwhile, prepare the syrup.
In a small, heavy saucepan, bring the sugar, water, and lemon juice to a boil over high heat. Stir until the sugar dissolves.
Continue cooking briskly, without stirring, until the syrup reaches a temperature of 220°F (104°C) on a sugar-boiling thermometer. Alternatively, if a small bit of syrup dripped into iced water immediately forms a coarse thread, it is ready.
Add the rose water to the syrup and pour it into a heatproof bowl or jug. Allow it to cool to lukewarm.
To serve, cut the rolls into 2-inch lengths and arrange them attractively on a serving plate.
Moisten the warm pastry with a little syrup and serve the remaining syrup separately in a small jug.

Variations

There are several ways to customize Boughasha. Some variations include using different nuts like pistachios or almonds, adding cinnamon or cardamom to the walnut mixture, or experimenting with orange blossom water instead of rose water for a different flavor profile.

Cooking Tips & Tricks

To ensure the perfect Boughasha, it's crucial to work quickly with phyllo pastry as it dries out fast. Keep the sheets covered with a damp cloth when not in use. Clarified butter is preferred for its higher smoke point, which makes it ideal for baking. When making the syrup, ensure it reaches the correct temperature for the right consistency. Lastly, pouring lukewarm syrup over the warm pastry helps it absorb better, enhancing the flavors.

Serving Suggestions

Boughasha is best served warm or at room temperature, making the flavors more pronounced. It pairs beautifully with a cup of strong coffee or tea, balancing the sweetness of the dessert with the bitterness of the beverage.

Cooking Techniques

The key technique in making Boughasha lies in handling the phyllo pastry. Brushing each layer with butter and rolling it tightly ensures a crisp texture. The syrup should be cooked to the soft ball stage for the right consistency, enhancing the dessert's overall taste and texture.

Ingredient Substitutions

For a lighter version, you can substitute the butter with a lower-fat alternative, though this may affect the texture. Honey can replace sugar in the syrup for a different sweetness. For those with nut allergies, seeds like sesame can be an alternative filling.

Make Ahead Tips

Boughasha can be prepared ahead of time and stored in an airtight container at room temperature for a day or two. For longer storage, freeze the unbaked rolls and bake them fresh when needed, adding a few minutes to the baking time.

Presentation Ideas

Serve Boughasha on a decorative plate, garnished with crushed nuts and a dusting of powdered sugar. Drizzle with syrup just before serving to maintain the crispness of the phyllo pastry.

Pairing Recommendations

A glass of dessert wine or a cup of Arabic coffee complements Boughasha's sweetness and textures, making for a sophisticated dessert pairing. The contrast between the sweet, nutty flavors and the strong, aromatic coffee is particularly delightful.

Storage and Reheating Instructions

Store leftover Boughasha in an airtight container at room temperature for up to two days. For longer storage, refrigerate or freeze. To reheat, place in a warm oven for a few minutes to restore the crispness of the pastry.

Nutrition Information

Calories per serving

A single serving of Boughasha is calorie-dense, primarily due to the sugar and butter content. On average, a serving can range from 200 to 300 calories, depending on the size and specific ingredients used.

Carbohydrates

Each serving of Boughasha is rich in carbohydrates, primarily from the sugar and phyllo pastry. The total carbohydrate content varies depending on the serving size but expect a significant portion of the calories to come from this macronutrient, providing energy for the body.

Fats

The fats in Boughasha come from the walnuts and butter. Walnuts are a good source of healthy fats, including omega-3 fatty acids, while the butter contributes saturated fats. Moderation is key, as fats are calorie-dense but also essential for nutrient absorption and providing energy.

Proteins

Proteins in this dessert are relatively low, with small amounts coming from the walnuts and a negligible amount from the phyllo pastry. Boughasha is not a significant source of protein but can fit into a balanced diet that includes various protein sources.

Vitamins and minerals

Walnuts are a powerhouse of nutrients, including vitamin E, magnesium, and phosphorus. These contribute to the overall nutritional profile of Boughasha, offering more than just a sweet experience by providing essential vitamins and minerals beneficial for health.

Alergens

Key allergens in Boughasha include nuts (walnuts) and dairy (butter). It's also important to note that phyllo pastry is made from wheat, which contains gluten. Those with allergies or sensitivities to these ingredients should exercise caution.

Summary

Boughasha is a rich, sweet dessert that offers a mix of carbohydrates, fats, and a small amount of protein. While it's indulgent, it also provides some nutritional benefits through the vitamins and minerals found in walnuts. Enjoying it in moderation can be part of a balanced diet.

Summary

Boughasha is a celebration of flavors and textures, combining the crunchiness of walnuts, the crispness of phyllo pastry, and the sweetness of rose water syrup into a delightful dessert. With its rich history and versatility, it's a wonderful addition to any culinary repertoire, offering a taste of Middle Eastern tradition that can be enjoyed in various ways.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Boughasha. It was handed down to me by a dear friend who had learned it from her grandmother, who in turn had learned it from her own mother. The recipe had been passed down through generations, each cook adding their own twist and perfecting it over time.

The first time I made Boughasha, I remember feeling a sense of pride and accomplishment. The delicate balance of flavors, the perfect texture, and the beautiful presentation all came together to create a truly exquisite dish. It quickly became one of my signature recipes, a dish that I would often make for special occasions and gatherings with family and friends.

The key to making Boughasha lies in the dough. It is a rich, sweet dough that is made with flour, sugar, butter, and milk. The dough is then rolled out and filled with a mixture of toasted nuts, sugar, and spices. Once the filling is added, the dough is rolled up and shaped into a beautiful wreath, before being baked to golden perfection.

As I made Boughasha over the years, I found myself experimenting with different variations. I tried adding different types of nuts, adjusting the amount of sugar, and even adding a hint of orange zest for a citrusy twist. Each time I made the dish, I would carefully note the changes I had made, tweaking the recipe until I had created my own version of this beloved dish.

One of the things I love most about making Boughasha is the connection it brings to my family's past. As I knead the dough and shape the wreath, I can't help but think of my grandmother and the countless hours she spent in the kitchen, passing down her recipes and culinary wisdom to me. I feel her presence with me as I work, guiding my hands and ensuring that the dish turns out just right.

When I serve Boughasha to my family and friends, I can see the joy and appreciation in their eyes. They savor each bite, commenting on the delicate flavors, the perfect texture, and the beautiful presentation. It warms my heart to see how much they enjoy the dish, knowing that I am carrying on a tradition that has been passed down through generations.

In a world where recipes can be found with the click of a button, there is something truly special about a dish that has been handed down through the years. The time and effort that goes into making Boughasha is a labor of love, a tribute to the generations of cooks who came before me and shared their knowledge and passion for cooking.

As I continue to make Boughasha, I am reminded of the importance of preserving our culinary traditions and passing them down to future generations. In a world that is constantly changing and evolving, it is comforting to know that some things remain constant, like the joy of sharing a delicious meal with loved ones and the pride that comes from carrying on a treasured family recipe.

As I sit down to enjoy a slice of Boughasha with a cup of tea, I can't help but feel grateful for the gift of this recipe and the memories it brings with it. It is a dish that has brought my family together for generations, and I know that it will continue to do so for years to come. I am proud to carry on the tradition of making Boughasha, and I am grateful for the love and connection it brings to my life.