Basbousa with semolina recipe
Basbousah is one of the popular and traditional foods loved by many families. Basbousah is characterized by its simplicity, ease of preparation at home, and great success. Basbousah can be prepared with simple ingredients that are available in every home and do not require high material costs.
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| How to make Basbousa with semolina |
the components :
- Two cups of semolina flour.
- Two cups of yogurt.
- a glass of sugar.
- A quarter cup of corn oil.
- Three tablespoons of grated coconut.
- A teaspoon of baking powder.
- A quarter teaspoon of salt.
- For decoration, peeled pistachios or almonds, cut in half.
How to prepare :
- Prepare a large dish and put semolina flour, grated coconut, sugar and baking powder in it, then sprinkle a small amount of salt on it in one dish and stir the ingredients well.
- Gradually add a quarter cup of oil and two cups of milk to the mixture, and knead well with your hands until it becomes a soft dough.
- We cut the basbousah after stretching it in the tray in the shape we want, and on each piece we add a grain or two of regular pistachios or almonds.
- Yogurt can be replaced with two cups of warm milk, plus the juice of one lemon, and left for two hours, after which it can be used like milk.
- Grease the tray with a little oil or any fatty substance, then put the mixture in it and flatten it so that its thickness does not exceed 2 cm. We work to balance its surface by hand until it becomes even and not tortuous.
- We put it to rest for about fifteen minutes before baking it in the oven.
How to prepare syrup or syrup:
- Put sugar and water in a saucepan and stir slowly.
- Leave the sugar to dissolve and boil with the water for 10 minutes.
- Add lemon juice and blossom water to it.
- Stir the mixture and let it boil for 5 minutes.
- We remove it from the fire, filter it, let it cool down a little, then use it with desserts.
Baking method:
After fifteen minutes, we put the tray in the oven at a medium temperature. And that is for thirty minutes, where we fry it from the bottom and make sure every period to ensure its maturity, then we brown the face from above, and pour it directly while it is hot (the syrup) so that the syrup is cold or warm until it penetrates it well.
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how to prepare ( Basbousa with semolina )
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