How to Make Delicious Basbousa with rose & orange blossom water

Basbousa with rose & orange blossom water. Rose Basbousa is a middle eastern dessert flavored with rose syrup. Loaded with mild flavors with the melt in mouth texture. Basbousa is basically a simple semolina cake drenched in sugar syrup.

Meera Sodha's vegan recipe for basbousa, or Algerian love cake. Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Authentic Egyptian basbousa recipe that is soft and stays soft. You can have Basbousa with rose & orange blossom water using 24 ingredients and 10 steps. Here is how you cook that.

Ingredients of Basbousa with rose & orange blossom water

1. You need of eggs.
2. It's of sugar.
3. You need of fine semolina.
4. It's of coarse semolina.
5. It's of Greek yogurt.
6. It's of butter ,melted.
7. You need of vegetable oil.
8. Prepare of fresh coconut, grated.
9. Prepare of baking powder.
10. It's of baking soda.
11. Prepare of Salt.
12. Prepare of vanilla extract.
13. You need of rose water.
14. It's of orange blossom water.
15. You need of lemon zest.
16. It's of Tahini.
17. You need of sliced almonds for garnishing.
18. Prepare of Ingredients for the syrup.
19. You need of water.
20. You need of sugar.
21. You need of lemon juice.
22. Prepare of rose water.
23. You need of orange blossom water.
24. Prepare of cardamom powder.

Many people attribute weight gain in Ramadan to the abundance of traditional sweet treats which are unfortunately characteristically not the healthiest. Basbousa is a pastry typical of the Middle East, North Africa and the Balkans made from semolina This pastry is called basbousa, but it is also called harissa, aricha, harissa hloua, revani, rabani, kalb. When the cake is cooked, pour over remaining syrup. Leave cake to cool in tin, then cut as scored.

Basbousa with rose & orange blossom water instructions

1. Preheat oven at 180 degree centigrade.Grease a 9"×13" baking pan with tahini..
2. In a bowl beat together eggs,sugar,lemon zest and vanilla extract until light and fluffy..
3. Add yogurt, oil, melted butter and the flavoured waters..
4. In another bowl mix together semolina(fine and coarse),coconut, baking powder,baking soda and salt..
5. Add the wet ingredients to the dry ingredients and mix well until all the ingredients are well combined..
6. Pour the batter into the greased pan. Even the top out and garnish with sliced almonds..
7. Bake in a preheated oven for 20 to 25 minutes until golden on top and a skewer inserted in the centre comes out clean..
8. Remove the pan to a cooling rack.Poke a few holes in the cake and pour the cold syrup on the cake. Cover the cake with a clean towel/ cloth for 2-3 hours. Refrigerate and let the cake cool overnight in the refrigerator before slicing..
9. For the syrup.
10. In a saucepan add cold water,sugar, cardamom powder and lemon juice.Boil until the sugar is dissolves completely.Turn the heat off add add the flavoured waters. Stir through and let cool completely in the refrigerator until ready to be poured over the cake..

Serve cake with strawberries in rose syrup with a spoonful of extra yogurt. Learn how to make basbousa, a traditional Middle Eastern cake that's made from semolina flour and Basbousa (Semolina Cake). Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage. Egyptian Basbousa is a dessert recipe from land of the Nile. Egypt developed as a settlement and culture ages ago along the fertile lands of river Nile.