Step-by-Step Guide to Make Homemade Basbusa(semolina cake)


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Basbusa(semolina cake)

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, basbusa(semolina cake). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe! Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture. It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey.

Basbusa(semolina cake) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Basbusa(semolina cake) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have basbusa(semolina cake) using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Basbusa(semolina cake):
  1. Make ready 3 cups semolina
  2. Prepare Sugar
  3. Get Madarar gari
  4. Get Baking powder
  5. Get Grated coconut
  6. Make ready Butter
  7. Prepare Flavor
  8. Prepare Ruwa

Delicious for sure, but not a light dessert. Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. The coarse semolina flour gives the cake its signature sandy texture, but its drenched in a flavorful simple syrup which makes it super moist and has a melt-in-your-mouth texture. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection.

Steps to make Basbusa(semolina cake):
  1. A zuba garin semolina a roba a zuba sugar,Madara,baking powder (one teaspoon)a motsa su hade jiki
  2. A zuba gurzazzar kwakwa a sake juyawa,a zuba butter da flavor,a zuba ruwa a jiya sosae
  3. Sae a zuba a baking pan a gasa for 20mins,180°f.

The coarse semolina flour gives the cake its signature sandy texture, but its drenched in a flavorful simple syrup which makes it super moist and has a melt-in-your-mouth texture. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection. Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. The other names for it used in different parts of the middle east are "Harissa", "ravani or revani" etc. Mix together flour, sugar, and baking powder very well in large bowl.

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