Recipes Basbousa with rose & orange blossom water delicious

Basbousa with rose & orange blossom water - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Basbousa with rose & orange blossom water! A quick and easy dinner that is ready in under 20 minutes! Basbousa - An Egyptian Kiss- VEGANׁ. Basbousa is a semolina based cake, similar in texture to sweet cornbread. It is traced back to an Egyptian dish Ma'mounia, although it is enjoyed in many. Basbousa is basically a simple semolina cake drenched in sugar syrup. I have flavored the syrup with lemon and rose, a winning combination, don't you think so?

I have come across recipes using fresh. When the cake is cooked, pour over remaining syrup. Leave cake to cool in tin, then cut as scored.

You can cook Basbousa with rose & orange blossom water with 24 Ingredients and 10 steps. See the following guide!

1. 3 eggs.
2. 1 cup sugar.
3. 1 cup fine semolina.
4. 1 & 1/2 cup coarse semolina.
5. 1 cup Greek yogurt.
6. 100 gm butter ,melted.
7. 1/2 cup vegetable oil.
8. 1 cup fresh coconut, grated.
9. 2 tsp baking powder.
10. 1 & 1/2 tsp baking soda.
11. 1/2 tsp Salt.
12. 1 tsp vanilla extract.
13. 2 tbsp rose water.
14. 2 tbsp orange blossom water.
15. 1 lemon zest.
16. 2 tbsp Tahini.
17. as needed sliced almonds for garnishing.
18. Ingredients for the syrup.
19. 1 cup water.
20. 1 &1/4 cup sugar.
21. 1 tsp lemon juice.
22. 1 tbsp rose water.
23. 2 tbsp orange blossom water.
24. 1/2 tsp cardamom powder.

Serve cake with strawberries in rose syrup with a spoonful of extra yogurt. Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Authentic Egyptian basbousa recipe that is soft and stays soft. This basbousa is made with semolina flour, almonds, coconut and a delicious rose water scented sugar I finally settled on a recipe called basbousa.

1. Preheat oven at 180 degree centigrade.Grease a 9"×13" baking pan with tahini..
2. In a bowl beat together eggs,sugar,lemon zest and vanilla extract until light and fluffy..
3. Add yogurt, oil, melted butter and the flavoured waters..
4. In another bowl mix together semolina(fine and coarse),coconut, baking powder,baking soda and salt..
5. Add the wet ingredients to the dry ingredients and mix well until all the ingredients are well combined..
6. Pour the batter into the greased pan. Even the top out and garnish with sliced almonds..
7. Bake in a preheated oven for 20 to 25 minutes until golden on top and a skewer inserted in the centre comes out clean..
8. Remove the pan to a cooling rack.Poke a few holes in the cake and pour the cold syrup on the cake. Cover the cake with a clean towel/ cloth for 2-3 hours. Refrigerate and let the cake cool overnight in the refrigerator before slicing..
9. For the syrup.
10. In a saucepan add cold water,sugar, cardamom powder and lemon juice.Boil until the sugar is dissolves completely.Turn the heat off add add the flavoured waters. Stir through and let cool completely in the refrigerator until ready to be poured over the cake..

I had never heard of this particular dessert so it. Arabic style milk pudding infused with a touch of rose and orange bl.ossom waters, adorned with rose syrup topping and garnished with Basbousa can be eaten with nuts, heavy cream or plain. Meera Sodha's vegan recipe for basbousa, or Algerian love cake. A luxuriously sticky semolina cake that's soaked in citrus syrup and studded with almonds. Basbousa is a pastry typical of the Middle East, North Africa and the Balkans made from semolina This pastry is called basbousa, but it is also called harissa, aricha, harissa hloua, revani, rabani, kalb.