Monday, September 6, 2010

Basbousa Recipe

After so much time researching and trying. And with the help of Ahmed Garamoun, we finally came to the perfect recipe for the very much loved oriental sweet "Basbousa"

Revised recipe, written on 6th of september 2010

1/2 kg of "de2i2 semid" or griess in german (weichweizen)
300 gm of sugar
300 ml of water
around 100 gm of molten butter
1.5 tsp active dry yeast

500 ml (2 cups) of sugar
375 ml (1.5 cups) of water
1/2 tsp lemon juice

Mixing bowl
30 cm lightly greased pan for baking

Mix all dough dry ingredients, then add the butter then the water while mixing till a loose paste forms. Let it sit for 10 minutes.
Put in a 180 degrees oven for around 50 minutes (until golden red/brown)

Once you put the dough in the oven, add the water to the sugar to make the syrup, bring to a boil, after all sugar is dissolved add the lemon juice and set aside to cool.

Once the dough is out of the oven, sprinkle the syrup on top lightly (no pouring) until all the syrup is on the dough (dough could take a little time till the syrup is absorbed)

Cover (with aluminum foil) and let it cool to room temperature then cut and serve.

Almonds or other nuts could be sprinkled on top of the dough before baking, press them lightly inside the dough after sprinkling.
about 1/2 cup of coconut could be added to the dough.

Let me know your feedback

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