Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coconut basbousa (semolina cake). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This cake is very popular all over the Middle I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). Basbousa Cake ، Semolina Coconut Rava Cake Recipe بسبوسه کیک نارگیلی. This Egyptian recipe for sweet semolina cake is incredibly easy to make.

Coconut Basbousa (semolina cake) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Coconut Basbousa (semolina cake) is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook coconut basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Coconut Basbousa (semolina cake):

1. Get 2 cups semolina
2. Make ready 1 cup desiccated coconut
3. Take 1 cup ghee (clarified butter)
4. Prepare 1 tin condensed milk (sweetened 397 gms)
5. Get 1 & 1/4 cup water
6. Take 1 tablespoon baking powder
7. Take OPTIONAL: pinch of vanilla powder and pinch of cardamom powder
8. Prepare SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods

So, let me introduce you to a beautiful cake with an added dose of sweetness - basbousa, the classic Middle Eastern cake made with semolina and sweetened with. Semolina cakes soaked in syrup are so numerous all over the Middle East and vary in so many ways it is hard to find a single definition or an accurate enough name to fit. Some cakes have coconut in them; some have yogurt; some bakers prefer flavoring them with citrus syrups, others with flower blossoms. A classic Middle Eastern dessert cake made with semolina and coconut, soaked in rose or orange blossom flavoured sugar syrup.

Steps to make Coconut Basbousa (semolina cake):

1. Mix ghee and condensed milk. Add in semolina and coconut. Add cardamom powder, vanilla, baking powder. Finally add water and mix till smooth. Top with sliced almonds and pistachios if you have some. Let this mixture sit for atleast 30 minutes !
2. Grease a rectangular wide baking dish. You don’t want the layer to be too thick. Pour in batter and bake in a pre heated oven for 30-35 mins at 190c. Turn the top on for the last 7-8 mins to brown the top. Basically there isn’t much cooking, just want the liquid to dry up so once a skewer inserted comes out clean, it should be good to go.
3. Side by side, bring 3 cups of water to boil with 3/4 cups of sugar. Add squeeze of lemon juice and leave a lemon slice in. You can add some cardamom pods too. Boil for 7-8 minutes, you need about 2.5 cups of liquid. It doesn’t need to become a thick consistency! But it does need to be very hot when the basbousa comes out of the oven.
4. Once basbousa is out of the oven, pour strained sugar syrup over it. All sides and in the Centre. Let it rest for about two hours. Then cut into squares or rectangles or even diamonds and enjoy!
5. Serving tip: use cupcake liners / wrappers to serve individual pieces !

Some cakes have coconut in them; some have yogurt; some bakers prefer flavoring them with citrus syrups, others with flower blossoms. A classic Middle Eastern dessert cake made with semolina and coconut, soaked in rose or orange blossom flavoured sugar syrup. The recipe was simple and easy to follow and the basbousa was out of the oven in no time. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make. It combines semolina, coconut, yogurt, sugar and simple syrup to create a truly delightful sweet.

So that’s going to wrap it up with this special food coconut basbousa (semolina cake) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!