Basbousa (Arabic: بسبوسة ) is a traditional sweet cake from the Middle East. Additionally, it is very popular in Egypt, Palestine, Syria, and other Middle Eastern countries. Be-known to most Middle Eastern cooks, baked Farina or Semolina soaked in simple syrup are the main ingredients of Basbousa. Also, coconut is another popular choice for an ingredient. Accordingly, mothers always add the coconut flavor to Basbousa for children’s taste. Rose water or Orange flower water is an extra addition to the syrup applied to the recipe. In many ways, Basbousa can be healthy dessert and tasty to all age groups.
Families have always enjoyed Basbousa in their Middle Eastern homes. By visiting merecipes.com, food hobbyist is able to find the best and greatest middle eastern food recipes in the middle eastern region. We also encourage this hobbyist to their recipes and comment on the existing ones. It is important to note, that there are many variations of this delicious dish in the Middle East. Additionally, people in the middle east use the names Namoorah and Hareesah for this famous dish. As an example, in Palestine and Jordan, it is called Hareesah. People usually this dessert after lunch or breakfast with some Turkish coffee and tea. Finally, the merecipes.com team truly enjoyed tasting this recipe in our offices.
Wheat farina is rich in carbohydrate, often cooked in boiling water and served warm for breakfast, or cooked with milk and turned into semolina pudding. It’s applied as the key ingredient in several dishes and in processed foods like breakfast cereals and pasta. The word farina came from the Latin language, which means flour or meal.
- 2 cups coarse semolina
- 1 cup melted ghee or butter (warm)
- ½ cup white sugar
- 170 g thick cream (Kashta or Gaimar), (Middle Eastern thick cream) (can (¾ cup) )
- ½ cup shredded coconut
- ¾ teaspoon baking powder
- 20 peeled almods (garnish)
- 1½ cups white sugar
- 1½ cups hot water
- 4 tablespoons rose water
- Melt the ghee or butter. on low heat until just melt . Do not boil.
- Add the semolina and the melted ghee or butter into a bowl.
- With the tips of your fingers mix lightly by lifting motion without pressing or kneading until the semolina is completely covered with ghee or butter.
- Add the rest of ingredients over the semolina and ghee or butter mix.
- Mix with wooden spoon or lightly with fingers without kneading.
- Sprinkle little semolina into a 27cm round tray or into similar ratio size a square tray.
- Spread the basbousa into the prepared pan. Dip fingers into little water and press the basbousa evenly.
- Cut the basbousa into square. Add one almond in the centre of each square.
- Bake in (350F/177C) about 15 to 18 minutes or until edges golden brown.
- Prepare syrup while the basbousa is baking.
- If the basbousa top did not turn into golden brown. Broil the basbousa about 1 minute.
- Remove basbousa from the oven and spread the syrup evenly on top.
- Add the sugar and hot water into a small saucepan.
Basbousa can be served hot or cold. It is recommended to keep it in the fridge after serving, and the family can have the Basbousa directly from the fridge.