Otherwise it’s a hit in our house.. I’ll make it next time but with little less syrup, I guess. Hi Tasbih, I made this recipe last year and it was great and I want to make it again,. I just reduced the syrup quantity into half as it would have been too sweet for us. Coconut gives it character and yogurt makes it seriously moist. That’s music to my ears Ola! Am only familiar with string consistency. Thanks!! Failure after failure after inedible failure. Easy No Bake Dessert Bars with Dates, Honey and Nuts. Enjoy. I promise you, that if everything is done correctly, then it shouldn’t be too greasy. Dip again and cut the large pieces in two following the red arrows to make a star shape. 1- location London. One question only have coarse or fine semolina here in the UK. I have been looking for Basbousa recipes and when I read yours, I instantly decided to try. Can I mix the Bobs red mill fine semolina with coarse semolina (found it at an Armenian grocer)? In Hawaii, Chantilly Cake dates back to the 1950s. Hi Jannah and welcome! I just tried the basbousa recipe and its beyond amazing! I think the best way I could help is to recommend for you to watch my latest Instagram story that I made for this recipe. I made the basbousa yesterday, and it was a hit, gone in seconds, my question is if i want to serve it in a serving tray other than the one i baked it in, should i put parchment paper at the bottom?? Is it beige in color or yellow? Thanks in advance. Clarification: the semolina I used didn’t say if it was fine/coarse/medium grain lol. Grease a 28x24cm baking tin with the tahina. I do not use eggs in this Basbousa recipe. Chocolate Basbousa with Nutella. Dump in your baasbousa mix. dessert fans. Yes, you can use parchment paper that goes up the sides of the pan for easier release. PERFECT.. it’s my first time to do basbousa and it competes with Qouaidar.. no kidding! As simple as this recipe is, it is a very temperamental one, so the slightest change can ruin it. Spread the farina mixture evenly on the pan pressing down with your fingers. Transfer the mixture to the oven dish. Don’t mix vigorously. Learn how your comment data is processed. Hi Matthew! But keeps in mind that it will add a subtle honey flavor to the basbousa. After that, you’ll want to leave the mixture to hang out together until you prepare the liquid ingredients. As soon as the basbousa comes out of the oven, quickly pour the cooled Light Sugar Syrup all over the basbousa. Hi please can u explain what kind of cup measurment you use? That’s the seal of approval from a picky husband). You said you have done this more than 40 times and it clearly shows in the details. I now know why. Wooooohooooooo! I just watched it now, I suppose I may have heated the milk/ sugar/ syrup mixture a bit more, because the sugar wouldn’t dissolve, maybe that’s it! You can see exactly how I do it on the video tutorial on my instagram highlights . The coconut taste is very subtle here, and if you didn't know it was there, you wouldn't taste it. If you do experiment with them, please let us know how it worked out. Meanwhile make the syrup: in a small saucepan place water and sugar, place the saucepan over medium-high heat until boils. Preheat the oven to 400°F. If you’ve measured by weight then rest assure, there’s no needed to adjust the amount of liquid. You can use plant-based ghee and water instead of the milk. In any case, my measuring cups (which I almost stopped using) are American. YES! I have so many semolina recommendations from people who tried it around the world…so let me know where you live, and hopefully I can recommend the best brand for the job . I live in Germany and no stores here to get Egyptian basbousa so I am so happy to have found this! While the cake is baking, prepare the syrup. There are various versions of this easy to make Semolina cake. Though I could not yet confirm this, I think that if the bag does not specify the type of the grind, then its most probably medium. I hear you Reham! Okay, resemblance is DEFINITELY there. The last mistake I made was making the sugar syrup a bit late because it wasn’t cooled enough before I poured it into the pan. I’m already craving a second batch- it was so soft and melt in the mouth- who can resist?! For that reason, I recommend watching the tutorial on my Instagram highlights labeled ‘basbousa.’  It will really help you see where you might’ve went astray or if it’s just a matter of measurement or ingredient that caused the unfortunate results. Hi Tasbih, have you tried any other brand of semolina other the sonbolat al forat? I made the top syrup way before hand but I left it on the counter should’ve maybe put in the fridge? I have failed so many times at making basbousa, this was my last ditch effort before I gave up completely. I actually just got semolina recommendation from someone who made this in the US with perfect results. In a large mixing bowl, combine together the sugar and yogurt. Thank you! I agree with you the some shops make it sturdier than this one, but many others like El Helmeya, Sweet Stars and El Khabbaz (my personal favorites), make theirs just as soft as this one. Recommended semolina brands by readers: Sainbury's in the UK, Cedar #2 in Canada, Sooji Wheatlets in the US and coarse semolina in Australia. It had a great taste but I didn’t like that it was too thick and fluffy..I think she was adding baking powder that it was bringing negative results to basbousa. Thanks in advance chef❤️. Basbousa is a native Egyptian and traditional Middle Eastern sweet cake. INGREDIENTS: Cake. Is it supposed to be that soft? I am not always able to answer on the spot, so I apologize for that. Meanwhile, in a bowl mix semolina flour, coconut flour, baking powder, salt. Sara you comments are always the nicest! I hope you enjoyed it! I followed your instructions *except* I had to use a coarse semolina and a 12″ pan. This was the first recipe I try here and it’s definitely not going to be the last. Then folded in ever so gently. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. Also be sure to check your spam/promotions folder if you don't immediately see the email. Basbousa , Namoura, Revani, Hareseh....many names for this wonderful dish. Slowly pour the clear butterfat into a bowl, leaving all the milk solids behind in the saucepan. Hello Afnan! I loved basbousa in Egypt and could never make it quite right, my husband told me to stop trying because he said he was stuck eating the mistakes Your recipe Is the winner! Hi! Keep in mind though, that this particular type of basbousa is extra soft, so you need to be extra carefully while removing it from the pan, so as to maintain a nice square shape. Weighing by scale is always highly recommended for its accuracy, but it shouldn’t make that much of a difference. Smooth the surface with the spatula or back of a serving spoon. p/s when you mentioned that there were several songs written in honour of basbousa, I immediately thought of this one, although it’s not literally about the cake: I hope you love it as much as we do. Hope you enjoy the rest of my recipes . Then add the mixture onto the dry ingredients, mixing well. Plz let me know, i hope to make it tonight. What you should do is change up the mixing method a bit. Use butter or oil to grease a nine-inch baking pan and … Whatever brand you're using, just make sure that its medium grain; NOT labeled fine or coarse. It turned out wonderful! You are a star bless u xxx, It’s really my pleasure Sara! This is probably a TOTAL shot in the dark, but is it possible to substitute the refined sugar for honey in this recipe? What about the semolina…what kind did you use? Please give me more information on what you think happened differently to cause this so I could better help you? I’m honestly unsure where you can find a similar pan in the UK as I live in Egypt, but you can also try online. Hi Dina! 1/2 tablespoon orange blossom water (rose water can be used as a replacement) In a saucepan, over medium-high heat, heat sugar and water. My kitchen smelled like an arabic bakery , Also my semolina was not specified fine or coarse, so I did not care about this problem, seems I was lucky. Bake for 22 to 27 minutes or until the basbousa's surface is deep golden brown in color. Or should I just put the bowl on the scale and pour liquids and measure in grams. Gorsky's mother-in-law took her under her wing, and in 6 months gave her a thorough course in Middle Eastern cooking that became the basis for her popular website, An Edible Mosaic—and now this book. You can find more about the brands I typically use here. Spread the basbousa mixture evenly. One thing in common, they are all recipes that have been tried and tested by family and friends. Hahaahaaaa! I baked it yesterday but used a little bit smaller pan & I didn’t use all the light syrub. Thanks Diana for your feedback, glad you all liked it. https://www.youtube.com/watch?v=fO9UuCZWcpc. I live in Canada and have looked everywhere for the 13” pan but it doesn’t exist. Take off the heat, and add the lemon juice. I was this close to throw in the towel on it, announce defeat and give in to supporting my local pastry shop. in the medium bowl mix together semolina, flour, sugar yogurt, oil coconut, and baking powder, Set aside for 30 minutes. Enjoy this healthy Basbousa cake with a cup of tea! I have learned something powerful today.food ordering mobile app development, I did come across your recipe as I have decided, finally, to make my own basbousa, I chose yours because it seemed the closest to what I thought is the right one and I was not disappointed. . Place the almonds in a small bowl and pour about half of the hot water over the almonds and put a lid on. I love the texture, and flavour. Let cool completely; syrup must be absorbed into the cake. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and ... Please let me know. Have mine in the fridge right now (also using the Sainsbury’s brand semolina)- will let you know how it turns out! It was a huge hit with the folks here, and gave out the recipe to more than a few happy (and now slightly fatter!) This looks amazing! I wouldn’t recommend preparing the basbousa batter a day in advance; I tried it once and it was a big downgrade. Thanks! Can I substitute it for butter or clarified butter? That aside, must say your recipe sounds incredible. And it’s all thanks to you! It has been designed to stray away from cakiness as much as it possibly can lol One day I’ll try to work on a cake-y version and post, because I love those one. So excited to try this! Is that the rest of the syrup? And you know what…I’ve been trying out the recipe using corn syrup instead of the heavy syrup too with great results. The best basbousa recipe you will find! I used the very same ratios. Then whisked together until all the sugar granules dissolve completely. And for the meaning of “bas”. Also what type of semolina did you use? When the sugar dissolves completely, pour the syrup over semolina mixture and just combine. I was surprised by how good it was.. thank you so much for this great recipe. Is this why it’s too sweet? Thank you i am trying it today! 2 cups of semolina OR 3 cups of semolina if no dried coconut. Hey Tasbih! So happy to hear that it turned out so well even with the few concerns you had. Two weeks ago I halved this recipe and the result looked almost like yours, so today I baked it again to serve on Eid but it’s a bit on the dry side and more cakey(probably because of my smallish square pan) and can anything be done about the dryness, Can I add more syrup to cooled basbousa? It will take about 20- 25 minutes for baking the sugarless cake with semolina and coconut. Egyptians call it Basbousa, Palestinians call is Harissa, Armenians call it Shamali, Persians call it Revani/Ravani, which even Greeks have adapted. Oh no Faatimah! I’m really sorry but I’m not familiar with them as they’re not available where I live. Did you by any chance use hot syrup over it? I was actually trying to eliminate any traces of cake-iness in this recipe lol! As all those who used the scale have been ending up with great results and those who used cups, have been having issues. Bake in a preheated oven of 180C (356F), place in the middle of the oven for the first 15 minutes and then move it to the top for the last 15 minutes. I just went to 4 stores in the US looking for medium grade semolina but only found course and fine. Put the milk and butter in a pot and bring to a boil. Did measure amounts precisely? Even when I poured the syrup it absorbed it very fast. When Hazel and her father bake together, her mother says they make the whole house smell like a fancy bakery. One I can wholeheartedly claim to be the BEST recipe on the internet (of its category). Came out perfect. I’ve been getting feedback from people living in the U.S. who used coarse semolina with great results. This one specifically, with its characteristically soft, dense and fudgy texture, sweet and buttery flavor is a speciality of Egypt since since the olden days. You may need to experiment with the power setting and baking duration though. Restaurant owner Lillian manages an unexpected challenge while sharing her days with a circle of friends and regulars, including ritual-performing accountant Al, heartbroken chef Chloe, and unobtrusive giant Finnegan. I’m so excited this one met your expectations for the authentic basbousa. Add Vanilla extract to the warm milk mixture. And also for the dessicated coconut did you use the dry coconut or wet coconut? Rose Basbousa is a middle eastern dessert delicately flavored with rose syrup. I have managed to use water instead of milk before and could barely tell the difference. If it helps, I’m in the U.S. Hi T! I’ve been following your blog for some time now and for me it is just perfection. Glad you enjoyed it Busbus. I overmixed the batter not sure if this is the reason. For the best possible ingredients, be sure to weigh your ingredients using a kitchen scale. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Personally, this is one of the very very few recipes I use butter. Are you ready to follow the World's #1 Diet? I’d recommend baking it for a longer time the next time around, until you achieve a deep golden brown color.