Tuesday, July 22, 2014

The secrets of the soft Egyptian Basboosa

Basboosa is a very famous dessert in Egypt. It is always eaten with a cup of tea after the "Iftar". I like it. It is very tasty and sweet. It is very soft and delicious.


The secrets of the soft Egyptian Basboosa

The only problem with this easy dessert is how to make it soft and successful. Most of new house wives mistakenly make it very hard. Today I will show you the tricks and secrets of making the easy tasty soft Basboosa.


Basboosa is made mainly from Semolina flour. Which is very useful for human body.  I promise you can find all the ingredients in your country.

The ingredients :

1 cup of semolina flour.
1/2 cup of sugar
1/2 cup of animal margarine.
1/2 cup of cream or yogurt
1 tbsp of baking powder.
1/3 cup of grated coconut (This is optional)
Nuts for decorating and also for rich flavor.

For syrup :

1 cup of sugar.
1 cup of water.
1 small spoon of lemon juice.
1 tbsp of margarine.


First put the semolina and the coconut in a bowl and add the margarine. Slowly mix them together until all the flour mixed with the margarine.

Secret no. 1

If you added a lacteal to semolina  it will make something called gluten which makes the mix gets hard in the oven . That's why we add the margarine before the cream or the yogurt. the margarine will cover the semolina and make layer between the semolina and the cream. This is one of the secrets of making soft Basboosa.

Secret no. 2

We slowly move the mix. Don't hardly mix it because mixing the mix so hardly make hard Basboosa as a result.

The secrets of the soft Egyptian Basboosa

Add the sugar, cream or yogurt and baking powder to the mix and slowly mix them until you get the following texture.

The secrets of the soft Egyptian Basboosa

In a 28 or 30 size tray  covered with a margarine layer add the mix. With your spatula make the mix  flat over the tray.

The secrets of the soft Egyptian Basboosa

The secrets of the soft Egyptian Basboosa

The secrets of the soft Egyptian Basboosa

put the nuts sequentially and put it in the oven under 180 degree.

The secrets of the soft Egyptian Basboosa

The secrets of the soft Egyptian Basboosa

In a small pot and on a medium heat, add 1 cups of sugar and one cup of water . don't stir. When the mix is boiled add the lemon and leave it to boil until you get a sweet syrup. Turn the fire off and when the mix get warm add a tbsp of margarine to the syrup and leave it to melt.

Secret no. 3

Never stir a dessert syrup. It will make some crystal sugar on top if you stir it. Just leave the syrup to boil without moving it.

Secret no. 4

The spoon of margarine make the Basboosa gets soft and good texture. 

Back to Basboosa. When you find the edges turned to brown turn off the lower heat and turn on the upper heat and watch it until you get a golden surface and turn off the heat.

Don't get out the Basboosa from the oven. Turn on the fire for the syrup until it boils again. Now get the Basboosa out and pour the syrup immediately  over the Basboosa slowly. When you find the Basboosa stopped to absorb the syrup stop pouring and cover the tray leaving a small whole to breath. You are done.

Secret no. 5

In any recipe of dessert that needs syrup, we usually have to have one of the syrup or the dessert to be cold and the other to be hot. But in Basboosa both of them neeeed to be hot. This is a top secret of soft Basboosa.

Secret no. 6

When you cover the Basboosa you prevent it from getting hard and we left a small hole to breath because we don't want the steam to turned into water and destroy everything.

The secrets of the soft Egyptian Basboosa

Cut it and you are done.


The secrets of the soft Egyptian Basboosa



6 comments:

  1. Your basboosa looks delicious. I'm curious about your secret #3. If you don't stir the syrup, how do you keep it from burning to the bottom of the pan?

    ReplyDelete
    Replies
    1. Don't worry about the syrup it will boil like water.It will not burn. Anyway it should not be stay on heat so long time. You haaaave to try Basboosa. It is so soooft and taste like cookies. I am happy you liked it.

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  2. I've never heard of Egyptian Basboosa, but this look delish. Thanks for sharing at Fridays Unfolded!

    Alison
    Nancherrow

    ReplyDelete
    Replies
    1. You have to try it. It so tasty and soft. Thank you for your sweet comments

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  3. this looks very interesting and yummy can't wait to try it thanks for sharing have a great day

    ReplyDelete
    Replies
    1. And I can't wait to see the results. Thank you Robin for the comments . Have a nice weekend

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