Basbousa
Basbousa

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, basbousa. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Basbousa is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Basbousa is something which I’ve loved my entire life.

Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Today I am sharing the BEST basbousa recipe that everyone was raving about. I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake).

To get started with this recipe, we have to first prepare a few ingredients. You can cook basbousa using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Basbousa:
  1. Take 3 cups semo
  2. Take 1 and half cup vegetable oil
  3. Prepare 1 and half cup sugar
  4. Make ready 2 eggs
  5. Make ready 1 tin evaporated milk
  6. Take 1 tbsp baking powder

The best basbousa recipe you will find! An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup. This traditional Middle Eastern dessert comes together in just one bowl. Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage.

Instructions to make Basbousa:
  1. Mix oil nd sugar and beat on a very high speed using mixer for 10 mins. You can as well use whisker but it will take time
  2. Add in eggs one at a time
  3. Add the evaporated milk
  4. Lastly mix baking powder with semovita and mix for 1-2 mins
  5. Grease ur pan nd bake

This traditional Middle Eastern dessert comes together in just one bowl. Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage. Basbousa is a native Egyptian and traditional Middle Eastern sweet cake. Basbousa is a middle eastern dessert that originated in Egypt. It also features in different cuisines with different names.

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