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Archive for the ‘Sweet Tooth (Desserts)’ Category


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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Honeycomb


The dough for this dessert is very versatile. You can freeze it for months and simply make anything you want out of it, even buns for hamburgers or for a creamy tuna salad. Just make sure you leave it out to thaw before you make use of it.

Also, this recipe can either be eaten as a dessert by adding sugar syrup to it as soon as it comes out of the oven. Or have it as a snack with a nice cup of tea i.e. as is, hot out of the oven.

For the sugar syrup (you want it to be thick and not watery, or else your dessert will become soggy):

In a sauce pan place 1 cup and a half of sugar and 2 cups of water. Let them boil under medium heat until reduced to a cup and a half. Turn it off and add 3 drops of fresh lemon (this further thickens the mixture and adds a little flavor)

I usually use a quater of this dough for this dessert and freeze the rest for later use. You can reduce the amount respectively:

1) 1 cup sugar

2) 1/2 cup warm water

3) 1 tblsp yeast

4) 1/2 tsp salt

5) 3/4 cup of butter

6) 1 cup cold water

7) 1 egg

9) 4 cups flour

9) packet of cream cheese (i used philadphia cream cheese)

In a mixer at medium speed, place all the liquid ingredients with the yeast and mix well. Add the dry ingredients one by one until a dough is formed. Cover the dough and let rise until doubled in size.

Take any oven dish you like and grease it well. Break off a small piece of the dough about the size of a regular marble, and an equal piece of the cream cheese. Place the cream cheese in the center of the dough and roll in a ball. Place in the dish. Repeat, placing the stuffed dough next to each other until you fill the dish. Brush them with egg yolk and place in preheated oven at 375 degrees fahrenheit until golden brown . This takes about 30-45 min.

Once you take them out the oven, pour half or all of the sugar mixture on top–depending on how sweet you like it.

Enjoy!

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