Lamya’s Basboosa
July 25, 2010 by lamyaalmas
Remember the magic word before you make this dessert “Bismillah” [In the Name of Allah]
I called this recipe Lamya’s Basboosa because that is what my friends call it–it differs from the traditional Basboosa that the Egyptians are famous for. My friend Gala entered a competition with this recipe and won first prize. It is always a winner whereever I take it.
First step is to make the sugar syrup–put 1 cup of sugar and 2 cups of water in a saucepan.Let it boil under medium heat unitl it is reduced to about a cup and a half. Turn the heat off and add three drops of lemon and tsp of Orange Blossom water. LET IT COOL.
For the Basboosa you will need:
1) 4 eggs
2) 1 cup of sugar
3) 1 cup oil (vegetable, corn or canola–don’t use olive oil)
4) 2 small cans of Quishta or 1 big one (cream–Quishta is Arabic for Cream)
5) 1/2 cup powdered milk
6)1 tsp vanilla
7) 2 tsp baking powder
8) 1 cup coarse Farina [aka Semolina/Cream of Wheat]
9) 1/2 cup of crushed pistachios
10) 1/4 cup of dessicated UNSWEETENED coconut for decoration
In a mixer start by mixing the eggs, sugar, oil, and cream. Until they are well blended, add the dry ingredients one after the other. Don’t be alarmed that the mixture is thinner than a regular cake mix.
Place in a 9×13 glass oven dish andsprinkle some crushed pistachios on top. Bake in a preheated oven at 350 degrees
Bake in the oven for about 30 minutes–until golden brown on the top and an inserted toothpick comes out clean. Take it out of the oven and pour the sugar syrup on top (you can pour all of it or some of it, depending on how sweet you want it to be). Once it absorbs the sugar syrup, sprinkle some UNSWEETENED coconut on top.
Enjoy!
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Posted in Sweet Tooth (Desserts) | 16 Comments
What size are the cans of cream? Is there an alternative for those that live outside of the arabic countries? Like would fresh or double or whipping cream work the same way or would you recommend something else? Thanks. :)
Sister Fauzia —
I am living in the States, so a non Arabic country and cans are available in regular supermarkets [Mexican food section] or the Middle Eastern stores. Don’t use the whipping cream, as it will make it turn out very dry. Let me know if you have any more questions my dear.
Salam,
You mentioned Quishta, are you referring to table cream if so what size can? Thank you Sister!
Yes that is what I mean. I don’t have one in hand rught now for me to give you the wt of it. But one big can ( usually sold in that size in regular grocery stores) , or two small cans as sold in Middle Eastern Grocery Stores. Hope that makes sense :)
Thanks hun, it made a lot of sense! I’m making it right now :) in’sha’Allah it turns out as good as yours ;)
It will insha Allah. Let me know :) Has worked for a lot of sisters who made it :) I am confident that Insha Allah it will. Just remember to say Bismillah Arrahman Arrahmeen when you start, it’s the magic word :)
It certainly is the magic word Dr. Lamya, it turned out great! The hubs and my little girl loved it, we finished the 9×13 dish in 2 days (mashAllah)!! Thanks again sis :)
So glad to hear it :) I made it yesterday just because you reminded me of it. I hand mixed it with a whisk and didn’t have powdered milk so I left it out. I used a whole can of table cream, and half of the rest of the ingredients because there’s only two of us and we can’t finish the big one. And it turned out great. It’s one of those recipes that Maa Sha Allah just always turns out great Alhamdullilah.
Asalamu Alaykum
I can’t believe that I’ve never commented on this recipe before. I love it so much!!! I’ve made it so many times that that I memorized the recipe a long time ago. I make it for every Eid, family party, and get together. I had people request that I make it for nikahs, and baby showers and I even took it to the U of M to share with my Arabic class a couple of weeks ago. I have never met a single person who did not say they loved your recipe for basboosa. Some of my classmates at the U were saying how the “cake” had such a wonderful texture, and how perfectly moist and delicious it was. This recipe has never failed me, and I believe it’s a testament to how great of a cook you are, mashAllah.
I just want to say thank you so much for introducing this recipe to me.
Wa Alaikum Assalaam Habeebtee Inari,
Maa Sha Allah. So happy to hear this Inari. Alhamdullilah that it turns out well for you.
Do you tell them this is called “Lamya’s Basboosa” ? I say that because when I used to say, “This is basboosa” I was often attacked by some who traditionally make Basboosa a certain way and it has a special texture–somewhat crumbly and hard. So, I used to tell them in defense, “This is MY Basboosa, it’s called Lamya’s Basboosa”. LOL!
Jazaki Allah Khayr for taking the time to comment on the recipe. I miss you Sr. Inari.
Lamya
Asalamu Alaykum,
Is it OK to use organic coconut oil?
I’m sure it’ll work find.
Lamya
Asalamu Alaykum!
I finally made the Basbousa Alhamdoulillah! :) I replaced the canola oil with organic coconut oil and the fragrance was heavenly! I also made an orange syrup from freshly squeezed orange juice, water, powdered sugar, and honey and it mixed well with the coconut flavor! :) Jazaki Allahu Khair!
Also I used Almonds instead of pistachio and it was so perfect! Oh the smells! :)
Works! And yes, smells delicious!
Wa Alaikum Assalaam ,
I am glad it worked out. I should try it with Organic Coconut Oil too. Sounds heavenly actually!
Lamya