Friday, March 8, 2013

[MC-AllEthnic-Recipes] Egyptian Semolina Cake - Basbussa

 

                     
* Exported from MasterCook *
 
                    Egyptian Semolina Cake - Basbussa
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  semolina flour -- regular grade, not fine
     1/4           cup  sugar -- scant
  6        Tablespoons  unsalted butter -- softened
  1 1/2           cups  yogurt -- scant
     1/4      teaspoon  baking soda
  1           teaspoon  tahini
     1/3           cup  blanched almonds
  2 1/4           cups  sugar syrup -- see below
 
Put the semolina, sugar, and softened butter in a mixing bowl and work
together with your hands until well blended. Add the yogurt and baking
soda and mix well until you have a firm batter.
 
Grease an 8 x 12 x 1 1/2-inch baking dish with the tahini and spread the
batter evenly in the dish. Flatten it gently with back of a spoon, cover
with a clean kitchen towel, and let rest for 3 hours.
 
Preheat the oven to 400F.
 
Cut the uncooked cake into 2-inch squares and press one blanched almond in
the middle of each. Bake in a preheated oven for 20-30 minutes, until
golden.
 
Remove from the oven and pour the cooked syrup over all. Let the cake
stand for 30 minutes to soak up the syrup. If you think the amount of the
syrup is excessive, reduce the quantity to your taste. Bear in mind that
the cake will take time to absorb the syrup, and although it may look as
if it is swimming in the syrup to start, it will fully absorb it within
the half hour.
 
Serves 4
 
AuthorNote: Variations on these cakes are found everywhere in the eastern
Mediterranean, but Egypt is where they are most likely to be wheeled
through the streets. The sticky cakes are kept in glass cabinets or under
plastic to stop the flies from swarming around them. You can buy them
wrapped in paper to eat on the run
 
 
 
Sugar Syrup
2 cups sugar
1/4 cup water
1 1/2 teaspoons lemon juice
4 teaspoons rose water
4 teaspoons orange blossom water
 
Put the sugar, water, and  lemon juice in a saucepan and place over medium
heat. Bring to a boil, stirring occasionally, and let bubble for 3
minutes. Stir in the rose and orange blossom waters, let bubble for a few
seconds more, then remove from the heat. Let cool before using in the
recipes that call for it. The syrup will keep in the refrigerator for at
least a week.
Makes 1 1/2 cups
AuthorNote: Sugar syrup varies slightly depending on where you are. The
following recipe is Lebanese/Syrian. In Turkey, Tunisia, and Greece it is
made without any fragrant flavorings, although in Greece a little honey is
added.
 
Cuisine:
  "Egyptian"
Source:
  "Mediterranean Street Food by Anissa Helou, 2002"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 706 Calories; 28g Fat (35.1%
calories from fat); 14g Protein; 102g Carbohydrate; 3g Dietary Fiber; 58mg
Cholesterol; 130mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 5 Fat; 3 1/2 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0
 

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