Semolina pudding arabic basbusa cuisine. Basbusa pie: recipe for kefir with coconut

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 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 is combined in one bowl, semolina and pre-sifted flour. After that, vanillin, baking powder, kefir, a slightly beaten egg and vegetable oil... 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 lemon juice, drinking water and sugar in a small saucepan. 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, it must be stored 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 in one suitable bowl. All this is thoroughly rubbed until smooth. Eggs pre-whipped with a whisk are introduced into the resulting mass and mixed. Then, 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 greased mold butter, and gently spread 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 slightly expanded. To boil 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 taken out of 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 it at will coconut flakes.

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. When preparing 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.

Basbousa is an Egyptian semolina pie soaked in syrup.

This oriental sweetness popular throughout the Middle East and parts of Europe. There are many variations in how to make bassbusa, each with its own nuances. Some add eggs, others (like this recipe) use yogurt. Some use honey syrup, others use sugar syrup... Some syrups have a citrus aroma - perhaps with orange or tangerine zest, while others derive their aroma from spices such as cinnamon or cloves. All semolina desserts are good, but the real original granny's recipe is an absolute winner.

The following is the way to prepare a real Egyptian Babusa.

Basbusa with almonds and coconut

8 servings
For the test:
10 tablespoons unsalted butter (butter or margarine), melted, plus some extra butter to grease the pan
1 cup of sugar
1 glass of natural yogurt
2 cups semolina)
1/3 cup milk
1 teaspoon baking powder

Sweet Cinnamon Syrup:
1 cup of sugar
1 cup of water
1 cinnamon stick
¼ teaspoon lemon juice

To decorate:
¼ cup coconut flakes
¼ cup chopped almonds

Preheat oven to 180-200 ° C. Grease a round pan with oil (not glass)

.

Combine sugar and yogurt in a large bowl. Add semolina, milk and baking powder. Stir in melted butter slowly. Let the mixture sit for 10-15 minutes until the oil is completely absorbed.

Transfer the dough to the cooked skillet and spread over the entire surface. Bake in the preheated oven for 30 to 45 minutes, until the surface is golden brown.

Meanwhile, while the cake is baking, prepare the cinnamon sweet syrup. In a small saucepan, combine sugar, water, and a cinnamon stick. Bring to a boil over high heat, stirring constantly, until the sugar is completely dissolved. Reduce heat to low and simmer for 3-5 minutes, until slightly thickened. Remove the pan from heat and add a few drops of lemon juice. Leave to cool completely. Remove the cinnamon stick (we added it only to get a special taste).

As soon as the bassbusa is ready, you need to take it out of the oven and immediately pour the syrup over the hot pie! Allow the finished bass to cool down. (The syrup must be completely absorbed into the pie.) Tip: The syrup can be prepared long before baking the basbusa and left in the refrigerator to cool completely.

On top of the bass, sprinkle with coconut and crushed almonds. (You can also garnish with whole almonds before baking, spreading them over the entire surface.)

Cut the finished and chilled bassbusa into squares and serve!


Enjoy your meal!

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 a baking dish with vegetable oil and put the dough in a baking dish. 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.

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 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 the 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.

Eastern sweets are a real holiday: they just melt in your mouth, are unrealistically tasty, and it's not very difficult to cook them. The only thing that confuses lovers of such baking is that it is very sweet, just a high-calorie "bomb"! But I still want to eat oriental pastries, so sometimes you have to say "no" to the diet. Basbousa is one of the most popular and easiest to prepare sweet Arabian products. It is very similar to the usual manna, but much sweeter and more tender.

Basbusa is baked like a simple pie: the dough is made, placed in the oven. An additional sweetness and softness to the baked goods is given by syrup, which, according to any recipe for making basbus, must be impregnated with a still warm biscuit.

Classic arabic bass with almonds

You don't need to use almonds, but in these oriental baked goods, almonds on top are an indispensable decoration, and they give an additional pleasant aroma to the product. Other must-have ingredients for a classic bassbusa are coconut flakes and semolina.

The necessary products for the Arabian bassbus (a standard wine glass is used, where 200 g of water is placed):

• semolina - a glass without a top;
• flour - a glass without a top;
• coconut shavings - half a glass;
• kefir - a full glass;
• refined vegetable oil (odorless) - a full glass;
• medium-sized egg - 1 piece (two small ones are needed);
• vanilla sugar - 1 standard small pack for baking;
• baking powder - 1 teaspoon;
• almond kernels.

Oriental pie on semolina, that is, bassbusu, after baking the cake, we will soak it with syrup, so it must be cooked in advance. The syrup should be warm, not hot, otherwise the semolina cake will "brew" and deteriorate. We make syrup in advance: mix half a glass of water with a glass of sugar, bring to a boil, squeeze out a third of the lemon, if there is no fresh lemon, we take instead a tablespoon of lemon juice without sugar. Leave the syrup to cool down and start baking the bassbusu.

1. In one container, mix the bulk components: flour, coconut flakes, sugar, semolina, baking powder. Mix thoroughly until everything is completely mixed.
2. In another bowl, beat the eggs into foam, pour the kefir into it, mix again with a mixer. In the East, yogurt is often taken instead of kefir, but it is more dense, and it is diluted one to one, that is, half a glass of yogurt is diluted with the same amount of water.
3. Pour beaten eggs with kefir into the dry ingredients, mix everything. We do it with a mixer, but at minimum speed.
4. You cannot store the dough for the bassbus - as soon as it is kneaded, you must immediately put it in the oven. The dough comes out semi-liquid, it is poured into a baking sheet with high sides. If the baking sheet is Teflon, it does not need to be smeared with anything, a simple one - we coat it with butter or cover it with cooking paper.
5. Although the dough is semi-liquid, it can settle unevenly on the baking sheet, then you need to gently tilt the baking sheet in different directions so that it spreads to the edges.
6. On top, evenly (taking into account that we will cut into squares) lay out the almonds. The oven is heated to 200 degrees - put the dough in it. We take out the pie from the oven when the edges darken slightly: it bakes faster from the edge of the bass, you need to carefully monitor and pull it out of the oven in time, otherwise the edges will burn out and be hard. In the photo, the pastries were made in a round baking sheet, but the shape of the baking sheet is not important, a square one is even more convenient - it will be easier to cut.

1. The bassbus cake should stand for a few minutes outside the oven - it will settle slightly and release excess steam. But it should not be allowed to cool too much - after 5 minutes, as we took it out, we begin to cut it into squares or rhombuses. After that, we take the already warm syrup, scoop it up with a teaspoon, evenly pour the syrup over the surface, generously add it to the cuts. The syrup must be used completely: it is better if the bass will "flow" to them than it will come out dry.

The basbusa cake should cool completely: if you take it out of the baking sheet while it is hot, it will break, moreover, it is soaked well with syrup from top to bottom during cooling.

The classic recipe with almonds and coconut is considered versatile, but there are many more variations on the basbusa theme with other additions, and they are just as delicious.

Other bass options

Semolina is the main ingredient in bass, it should always be. The syrup with which the biscuit is impregnated after baking is the second prerequisite in all cooking recipes. Replaced by almonds and coconut flakes.

Basbusa Turkish "Revani"

We cook in the same way, just don't put the almonds on top. Instead, when the cake has already been poured with syrup and it has cooled down, pour coconut flakes into each portion in peas.

Basbusa pistachio

We do not use coconut flakes, do not lay almond kernels on top. Instead of shavings, add a quarter cup of flour and a tablespoon of very finely ground pistachios to the dough. Just as when preparing Turkish bassbus, after soaking with syrup and cooling, pour a pile of ground pistachios on each portion.

Assorted Basbusa

On top, randomly (or with a pattern) lay out different nuts: almonds, walnuts, forest, peanuts.

The syrup can also have a slightly different composition. Whoever does not like sugary sweet, cooks it with half the sugar. A very tasty and aromatic syrup will come out if you add a teaspoon of pink culinary water to it (or the same amount of rose jam without petals).

Basbusa - baked goods are unusually tender, they just crumble in the mouth, wonderfully suitable for tea and coffee. “The East is a delicate matter,” say those who do not know the traditions and cuisine of this part of the world. And those who know how to cook by oriental recipes, they say: "The East is a wonderful land with excellent cooking"!