Basbusa arabic sweetness recipe. Basbusa - a recipe for oriental sweetness

Basbusa is a traditional Arabian pastry with a distinct coconut flavor. To its taste, it vaguely resembles an ordinary manna cooked on kefir. But unlike it, it has a more moist and crumbly consistency. After reading today's article, you will learn how to make a bassbus pie.

Option with kefir

By this recipe can be baked quickly and without much hassle delicate dessert soaked in sweet syrup. This option will surely interest those who cannot spend a lot of time making complex pies. It is also important that all the products necessary to make manna on kefir, step by step recipe which you can see below, almost every housewife always has. In this case, you will need:

• A glass of flour, semolina, sugar and coconut.
• Two hundred milliliters of odorless vegetable oil.
• A glass of kefir.
• Egg.
• Spoons of baking powder and vanillin.

All these components are needed to prepare the dough. In addition, you must definitely stock up on the ingredients for the syrup. To do it you will need:

• Half a glass of water and sugar.
• Two tablespoons of lemon juice.

In addition, if desired, the above list can be supplemented with almond kernels. It will be used to decorate the finished dessert.

Process description

Sugar, semolina and pre-sifted flour are combined in one bowl. After that, vanillin, baking powder, kefir, a slightly beaten egg and vegetable oil are sent there. All mix well until smooth.

The resulting not too thick dough is poured into a pre-greased square mold and shaken. Distribute the almonds on top in an even layer, being careful not to press them into the dough. Manna is baked on kefir, the step-by-step recipe of which is discussed in this article, for about forty minutes at one hundred and eighty degrees.

While the pie is in the oven, you can pay attention to the preparation of the syrup. To do this, combine in a small saucepan lemon juice, drinking water and sugar. All this is sent to the stove, brought to a boil and cooked, stirring constantly, for two minutes. The finished syrup is cooled and poured over a pre-chilled cake. To keep the Arabian Basbusa fresh longer, you need to store it in a plastic bag.

Milk option

To bake this tasty pie, you will need very little free time and a certain supply of food. This time, the list of ingredients will be different from the previous version. Therefore, make sure in advance that you have in your kitchen:

• Two eggs.
• A glass of sugar, water, milk and coconut.
• Half a pack of butter.
• One and a half glasses of semolina.
• A teaspoon of baking powder.
• Half a glass of wheat flour.

So that your family can taste such a delicacy as bassbusa, the recipe for which is presented in this publication, you need to additionally stock up on a bag of vanillin, a couple of tablespoons of lemon juice and rose water.

Sequencing

First of all, you need to tackle the syrup that will be used to soak the cake. To prepare it, drinking water and sugar are combined in one saucepan. All this is sent to the stove, brought to a boil, lemon juice is added and boiled for about ten minutes more. After turning off the fire, rose water is poured into the syrup, without which real Arabian sweets cannot do, and left to cool.

To prepare the dough, combine sugar and softened butter... All this is thoroughly rubbed until smooth. Eggs pre-whipped with a whisk are introduced into the resulting mass and mixed. Then they send to the same dish coconut flakes, semolina, baking powder, vanillin and sifted wheat flour... Everything is thoroughly mixed until the bulk components are completely dissolved. Warmed milk is poured into the resulting mass in small portions.

The resulting liquid dough is poured into a mold greased with butter and gently leveled with a spoon. Almonds are evenly distributed over the surface of the future cake and sent to the oven. Bassbusa is baked, the recipe for which can be seen just above, for about half an hour at one hundred and eighty degrees. The finished dessert is taken out of oven, cut into approximately the same rectangles, pour over the cooled syrup and spread on a dish. Dessert is served chilled.

Cream option

This cake is good because it can be served not only for a family tea party, but also for festive table... Arabic manna with a pronounced coconut aroma and subtle lemon notes will surely please your family. To bake this delicacy, you need to go to the nearest supermarket in advance for essential products... In this case, you should have at hand:

• Egg.
• One hundred fifty-five grams of cream.
• Half a glass of sugar.
• A tablespoon of coconut flakes, semolina and baking powder.
• Vanillin bags.
• Zest of half a lemon.

Since the bassbusa, the recipe for which is likely to end up in your home cookbook, consists not only of dough, but also of impregnation, the above list needs to be expanded a little. To cook the syrup, you will need:

• Half a lemon.
• Two tablespoons of drinking water and granulated sugar.

Cooking technology

First, you should start preparing the impregnation. To do this, combine water and sugar in a suitable saucepan. When the grains are completely dissolved, add half a lemon to it. All this is brought to a boil, removed from the heat and left to cool.

Now it's time to do the test. To do this, combine an egg, cream, baking powder, lemon zest and granulated sugar in one volumetric bowl. Everything is thoroughly mixed and only after that coconut flakes, vanillin and semolina are poured into the same dish.

The resulting rather thick dough is immediately laid out in a mold, greased with butter and dusted with flour, evenly distributed and left for a quarter of an hour. Bassbusa is baked, the recipe of which is so simple that even an inexperienced housewife can easily master it, within twenty-five or thirty minutes. The browned cake is removed from the oven, poured over with syrup and left to soak thoroughly. It is served chilled with tea and coffee.

Multicooker option

This recipe makes a very delicate crumbly dessert. This cake is eaten much faster than it is baked. It is done so easily that you will often indulge your family with it. Before starting the process, check if you have everything you need on hand. This time, you should have at your disposal:

• A glass of sugar, semolina, coconut and flour.
• One fresh chicken egg.
• Two hundred milliliters of vegetable oil and homemade yogurt.
• A packet of vanillin.
• A couple of tablespoons of baking powder.

In case of special need, yogurt can be replaced with kefir. This will not in any way impair the taste of the finished manna. The following will be used as auxiliary ingredients:

• Fifty milliliters of lemon juice.
• Half a glass of drinking water and sugar.

Algorithm of actions

Baking powder, vanillin, sugar, semolina, wheat flour and coconut are combined in one dish. Mix everything well with a spoon and pour in a pre-beaten egg with yogurt or kefir. After that, odorless vegetable oil is sent to the same container. Mix again for uniformity.

The resulting not too thick dough is poured into a multicooker bowl lined with parchment. Cook it in the "Baking" mode for forty-five minutes. The browned dessert is poured with syrup made from drinking water, granulated sugar and lemon juice. The bass is served chilled in a multicooker. Sprinkle with coconut if desired.

Option with honey

It should be noted that this recipe assumes the use of a not quite standard set of components. Therefore, before starting to work with the test, make sure that you have:

• A pound of semolina.
• Four tablespoons of honey.
• Five hundred milliliters of natural yogurt or kefir.
• Two tablespoons of coconut flakes.
• One hundred and fifty grams of butter.
• Four eggs.
• A couple of oranges.
• A teaspoon of vanilla extract.
• A whole lemon.
• Two teaspoons of baking powder.
• A pinch of salt.

First, eggs with sugar and vanilla extract are beaten in one container. Then melted butter, kefir or natural yoghurt... Mix everything well. Pour baking powder, semolina and a pinch of salt into the resulting liquid. Stir again until the smallest lumps are completely dissolved.

The finished dough is laid out in a form lined with parchment and sent to the oven. Manna is baked for about half an hour at one hundred and eighty degrees. The ruddy cake is poured over with hot syrup made from honey, lemon juice and citrus zest. During the preparation of this impregnation, it is important to ensure that it does not boil. After fifteen minutes, the bassbusa is removed from the mold and finally cooled.

Cooking Arabic manna is not difficult, but it is better to do it in advance to let the cake brew overnight. Then he will be saturated with sweet and sour lemon syrup to the fullest. Basbusa is traditionally served with a cup of unsweetened strong coffee.

Ingredients

For mannik:

• fine white sugar - 1 glass;
• semolina (small) - 1 glass;
• wheat flour - 1 glass (possibly less);
• natural yogurt or kefir (fatty) - 1 glass;
• ground turmeric - a pinch;
• egg - 1 pc;
• coconut flakes - 75 gr;
• butter - 100 gr;
• baking powder - 2 tsp;
• vanilla sugar- 2 tsp (or a little vanilla);
• kernels walnut or almonds for decoration.

For lemon soak:

• freshly squeezed lemon juice - 3-4 tbsp. l;
• sugar - half a glass;
• water - half a glass.

Preparation

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Semolina sift through a fine sieve. Add sugar.

Add coconut flakes, vanilla sugar.



Mix all dry ingredients (except flour and baking powder), make a depression in the middle and pour in kefir or yogurt room temperature... Combine ingredients.



The result is a thick mass resembling semolina... Leave it for half an hour for the semolina to swell.



After 30 minutes, pour in the beaten egg. Stir the dough.



Turmeric is added to the manna for color. It must be mixed with a pinch of sugar and added to the dough. Stir.



Pour melted butter into the dough, warmer than room temperature. Add flour, baking powder, mix.

On a note... Add baking powder with flour, not before. If you add it to semolina with sugar, pour it with kefir and stand for half an hour, it will lose its properties, and the cake will not rise when baked.



The dough is not very thick and not quite homogeneous.



Put it in a pre-oiled form, spread the halves of the nut on top. Put in a preheated oven for 30-35 minutes, temperature 180 °.



Get the finished manna out of the mold, transfer to a dish. Cut immediately into chunks so that there is a nut in the center of each. You do not need to cut through to the end, otherwise the syrup will drain.



While the cake is cooling, make lemon syrup. Mix water and sugar in a small saucepan, pour in lemon juice. Cook at low boil for 5 minutes.



Pour the hot syrup over the cake, distributing it so that the syrup falls into the cuts.

- a recipe for another Arabic dessert.



Now the manna needs to stand and soak in the syrup. Cover with a large bowl and set aside overnight. In the morning, cut into portioned pieces... Basbusa, Arabic manna, ready! Enjoy.

Basbousa is a traditional sweet Arabian pastry. A very aromatic, delicate and crumbly cake made from semolina and coconut flakes, soaked in lemon syrup.

This wonderful pie is prepared very quickly and is eaten just as quickly. Try it yourself and enjoy the delicious taste of the melting-in-your-mouth Arabic Basbusa Pie.

In a cup I mix semolina, sugar, flour, coconut, baking powder and vanilla sugar.

Then I pour in vegetable oil and kefir, stir.

I introduce the scrambled egg, stir well.

I cover the bottom of the form with parchment, and grease the sides with margarine. I pour out the dough, level it, on top, without pressing, spread the almonds. You can take other nuts or do without them altogether. The height of the finished bass is 1.5-2 cm, take this into account when choosing a shape. I have a shape of 25x25 cm. I put the pie in an oven preheated to 180 degrees for about 40 minutes.

And I'm starting to make pie syrup. Pour water into a small ladle, add lemon juice and pour sugar, stir and bring to a boil, stirring occasionally, boil for 2-3 minutes. I cool the syrup.

I take the cake out of the oven and cool it for 15-20 minutes. Directly in the form with a sharp knife, I cut the pie into rectangular pieces and pour over the syrup. Cool the poured pie completely.

The bass is ready. To keep the cake crumbly and soft for as long as possible, store it in a sealed bag or container.

Prepare food.

Sift flour into a deep bowl, add semolina, coconut flakes, sugar, vanilla sugar and baking powder.

Stir everything slightly.

Pour kefir into dry ingredients and stir.

Beat the egg lightly with a fork.

Add the egg to the mix.

Then pour vegetable oil into the dough and mix thoroughly. You should get an even, homogeneous and not thick dough.

Grease the baking dish vegetable oil and put the dough into a mold. I used glass form size 30x25 cm.

Put almond kernels on top of the dough. You do not need to press in the nuts. Bake the Arabian sweet "Basbusa" in a preheated oven at 200 degrees for about 45 minutes.

While the basbusa is baking, prepare the syrup. Pour sugar into a saucepan.

Add water and lemon juice. I replaced the lemon juice with a concentrate.

Put the syrup on fire and simmer over medium heat for 5 minutes. Then cool slightly.

Check the readiness of the bass with a dry toothpick.

Cut the hot pie into pieces right in the tin. There should be a nut in the middle of the piece. Brush the top of the bass with the syrup and soak the sweetness evenly with the syrup. Leave the bassbusa to soak for 5-6 hours.