Basbousa is one of the most famous oriental sweets that combine delicious taste and ease of preparation, as it is a simple and multi -recipe dessert. The ways to prepare them differ from one country to another but they remain loved at the Arab table, and can be prepared with semolina or a mixture of semolina and flour, and can also be stuffed with cream or decorated with nuts to give a rich and distinctive taste suitable for all tastes.
Basbousa with flour and semolina
Basbousa ingredients with flour and semolina, as follows:
2½ cup of soft semolina
1 cup of grated coconut
½ cup white flour
200 grams of melted butter
1 cup of powdered sugar
200 grams of yogurt
1 teaspoon of liquid vanilla or vanilla extract
Qatar (Sherbet) is prepared in advance
An amount of almonds to decorate.
How to prepare:
Preheat the oven at 190 ° C.
In a deep bowl, mix semolina, flour, coconut, melted butter, sugar, vanilla, and yogurt until a firm dough is formed.
Grease the baking tray with a little oil or tahini, then spread the dough evenly.
Cut the dough into squares or actions, and decorate each piece with almond.
Bake the tray in the oven for about 30 minutes until it is fried and take a golden color.
Take the basbousa out of the oven and pour the cold diameter directly.
Leave it to cool, then serve it with tea or coffee.
Basbousa stuffed with cream
the components:
To prepare basbousa:
3 eggs
1 cup of semolina
½ cup of cream
1 cup of vegetable oil
½ cup of sugar
1 teaspoon of vanilla
1 teaspoon of baking powder
Qatar (Sherbet) is prepared in advance.
To prepare the filling (cream)
2 cups of milk
4 tablespoons of cornstarch
4 tablespoons of sugar
½ cup of liquid cream.
How to prepare:
In a bowl, whisk the eggs with half the amount of semolina, sugar, baking powder, oil, and vanilla until you get a homogeneous mixture.
Heat the oven at 180 ° C, and put the tray for 30 minutes until the first layer ripens and fry.
To prepare the filling: put the milk on the heat, add sugar, then melt the starch in a little cold water and add it well until the filling is firm, then add the cream and stir well.
Pour the cream mixture over ripe basbousa and distribute it evenly.
In another bowl, mix the remaining amount of semolina with a quarter cup of water until homogeneous, then spread this mixture over the cream layer.
Return the tray to the oven for 15 minutes until the top layer is brown.
Cut the basbousa and pour over the cold diameter, then leave it to cool completely before serving.
