Basbousa

Can anyone tell me where has the summer gone? It has been ages since I last posted on here and I miss blogging so much, and what better way to start blogging again than to share a sweet treat. By now you are thinking what is Basbousa? Basbousa is a traditional Middle Eastern cake that is made with semolina and is covered with sugary syrup. It has been enjoyed all across the Middle East for quite sometime now during special occasions as well as family gatherings. I have to admit though when I was young I didn’t like Basbousa, maybe because my mom used to make it a lot and I got used to it. I think we can all relate when your mom cooks the same dish over and over, you just come to detest that dish.IMG_4462So recently, I started craving Basbousa and found myself all over Google trying to find a good recipe.This recipe was adapted from Xawaash  so make sure to go and check out their website. The only difference I did is I added tahini to the baking pan when I was brushing with butter.

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Lebanese Nights Semolina Pudding 

Sweet, creamy and delicious, Lebanese nights is a traditional dessert that is so refreshing and easy to make. It consists of semolina pudding flavoured with rose water and topped with whipped cream and pistachios. This dish is super indulgent and is made for special occasions and family gatherings. Let’s dig in:) 

 

  
  
Ingredients: 

Pudding 

  • 1/2 cup semolina 
  • 1 cup sugar 
  • 1 egg 
  • 3 Tbsp cornstarch 
  • 1/4 cup water 
  • 2 tsp rose water 
  • 2 tsp orange blossom water 
  • 3 cups milk

Topping 

  • Whipped cream or Nestle cream.
  • Pistachios 

Sugar Syrup ( attar) 

  • 2 cups sugar 
  • 1 cup water 
  • Juice of half a lemon 
  • 1 Tbsp of rose water 
  • 1 Tbsp of Orange blossom water 
  • A pinch of ground cardamom 

How to: 

Make the sugar syrup ( attar ) ahead of time. Bring the water and sugar to a boil and continue boiling for about 3-4 minutes. Add the rose water, orange blossom water as well as the ground cardamom and set aside to cool. 

As for the pudding, add the milk to a medium sauce pan and warm it up on medium heat. Dissolve the corn starch in 1/4 cup water. Next, add the semolina and sugar and stir for a couple more minutes. Add the beaten egg as well as the corn starch and continue stirring for about 5 minutes. Turn off the heat and add in rose water and orange blossom water. Pour your mixture in a deep dish or small dishes and let it cool down to room temperature. I chose to serve it in mason jars as I had to attend a friend’s gathering and wanted to do something fun and different. Add the cream and ground pistachios. Lastly, serve with the sugar syrup. 

Enjoy! 

Shahad xo