Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, basbousa cake (middle yeast recipe) semolina cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. In Egypt this is the main dessert served during the feasts and holidays for both Christians and Muslims.

Basbousa Cake (middle Yeast Recipe) Semolina Cake is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Basbousa Cake (middle Yeast Recipe) Semolina Cake is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have basbousa cake (middle yeast recipe) semolina cake using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Basbousa Cake (middle Yeast Recipe) Semolina Cake:

1. Take 11/2 cup rava suji / semolina
2. Make ready 3/4 cup castor sugar
3. Make ready 1/4 cup butter melted or oil
4. Make ready 1/4 cup desecrated coconut
5. Take 1 tsp baking powder
6. Take Pinch salt
7. Take 1/4 cup curd
8. Get 1 cup milk
9. Make ready For Syrup
10. Get 1/4 cup sugar
11. Take 1 cup water
12. Get 1 tbsp lemon juice
13. Take 1 " cinnamon stick
14. Take 1/2 cardamom powder
15. Get Few saffron string

For simpler terminology, this is a semolina cake drenched in sugar syrup and can be claimed as a very popular dessert treat that has left indelible footprints across the Middle East and some parts of the Mediterranean , Africa and Europe as well. Basbusa is a Middle Eastern cake made with semolina wheat. Versions in Arab-owned bakeries in Israel often seem more confection than cake, perfumed with rose water and soaked in a flood of sweetened milk and/or syrup until the cakes are as dense and sweet as a candy bar. This cake is very popular all over the Middle East and every country makes it slightly different.

Steps to make Basbousa Cake (middle Yeast Recipe) Semolina Cake:

1. Collect all the ingredients at on place
2. In a mixing bowl add dry ingredients semolina salt baking powder not soda at this time
3. In another bowl blend butter and sugar till creamy add vanilla essence mix well add curd and mix
4. Add dry semolina mix in to it in small batches at a time mix with spetula add milk little at a time add coconut powder and mix all the mixture together consistency should be little loose if required add little more milk let it rest for 10 minutes
5. Other side in a pan make sugar syrup on the flame add water and sugar and lemon juice give a boil by adding cinnamon and cardamom and saffron sting or 1/2 tsp yellow colour
6. Grease the cake tin and place parsment paper pour the batter bake it in the preheated oven at 180 degree for 30 to 35 minutes
7. In baked hot cake pearce with knife over the cake just two three times and pour the sugar syrup on it remember syrup should be cold at room temperature and cake should be hot so it will absorb the syrup well
8. Here it is delicious cake loaf cut in pieces it is healthy and filling full recipe
9. I have taken 3/4 cup granulated semolina and to 3/4 I have grind it in mixture jar so cake should give hold other wise cake will become so crumbled

For example, In Syria and Palestine they make the recipe with yogurt and coconut while in Egypt it's called Haressa and only water is used. Some other places around the Mid-East also add eggs to make it more of a cake rather than bars. Take the cake out and spread the syrup slowly and evenly on top of the cake. Allow the cake to soak up the syrup for a couple of hours or overnight and cool down to room temperature. See more ideas about Semolina cake, Middle eastern desserts, Cooking recipes.

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