Well, I think I managed my first 4 weeks of the challenge. Now is back-to-school time but I still want to try and remain constant with my postings...and still bake and try new sweets:)
Today though, I am sharing one of my favorite desserts: Basboussa. This is not to be confused with the Lebanese Nammoura - they look alike but don't really taste the same. Nammroura is darker and in my opinion, much too sweet. I am kind of biased of course - but I nonetheless much prefer Basboussa, with its rich, sweet, comfy taste that reminds me of my childhood. You'll see, it is very easy to make, and doesn't take long.
What you'll need
- 1 lbs of #2 semolina
- 1/2 pound (1 cup or 227g) of unsalted butter
- 1 1/2 cup of sugar
- 1 cup of 2% milk (I sometimes use skim or 1% - less fat but still pretty good)
- Almonds (for decoration)
Syrup:
- 1 1/2 cup of sugar
- 1 cup of water
- 1/2 teaspoon of lemon juice (few drops so it won't stick)
First start with the syrup.
Stir together the water, sugar and few drops of lemon and bring to boil. Lower the heat and let boil until it thickens a little.You don't want a too thick syrup but rather a medium, "thick enough texture").
Set aside. You want to make sure it is cool when the basboussa is ready...like with other recipes, it will better absorb the syrup if one is cool and the other is hot.
For the Basboussa
Preheat the oven at 350°F.
Grease cake pan. I usually use a rectangular pan, about 16 x 9, but I am going to try something new - if you don't try, you won't know, right?!. So for the first time, I will use a round 10" cake pan).
Melt and stir together butter, milk and sugar. (low-heat)
Once melted, pour over the semolina. If too liquid, add/sprinkle some more semolina (I usually add some extra to get the right thickness - but you'll get the right amount over time.)
Mix well and then pour into pan.
J'aim bien aimé. C'était excellent.
ReplyDeleteMerci Aline,
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Sa7tein - contente d'apprendre ça:)
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