Basboosa Suji Cake Arabic Semolina Cake Recipes

BASBOUSA SEMOLINA CAKE

Steps:

• Mix the semolina, sugar, and baking powder.
• In another bowl, melt the ghee in the microwave and mix in the honey until fully incorporated.
• Pour the ghee into the bowl with the semolina mixture and mix until all the semolina is incorporated.
• Add in the yogurt and mix until you have a squishy dough.
• Grease a 12-inch round baking pan (or a similar size rectangular pan) with tahini and lightly press the dough into it until smooth and even.
• Let rest uncovered for at least an hour.
• While the dough rests, start on your simple syrup by dissolving the sugar and water in a saucepan on the stove.
• Bring to a boil and add the lemon juice, stirring until it thickens. Add in the orange blossom water then set aside for when the basbousa is ready.
• Preheat the oven to 350 ℉ (180 ℃). Cut diagonal lines into the basbousa so you have diamond shapes, and garnish with nuts of choice. Bake for 18-22 minutes or until the top is golden.
• Pour sugar syrup on top as soon as it's out of the oven, and wait for all the syrup to be absorbed before serving.

BASBOOSA - EASY SEMOLINA CAKE

Steps:

• First make the cake:.
• Preheat oven to 350.
• Mix together flour, sugar, and baking powder very well in large bowl.
• Melt butter, add into mixture.
• Add yogurt into the mixture, mix well.
• Add eggs, mix well again.
• Beat mixture for 2 minutes til there are no lumps.
• Pour into 9 X 13 inch baking pan brushed with very little oil.
• Bake in middle rack of oven for 45 minutes.
• While the cake bakes, prepare the syrup:.
• Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
• Add in vanilla and cinnamon stick. Stir well.
• Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
• Mix well, let boil for 1 minute, remove from heat.
• After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
• Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
• Enjoy!

BASBOOSA - SUJI CAKE (ARABIC SEMOLINA CAKE)

Steps:

• For the syrup:.
• put all the ingredients together except for the rose water in a pot and bring to a boil.when it starts to boil, put in the rose water and let boil.it should look like syrup but should not be thick.don't let it reduce too much.let it sit while the cake is baking.
• for the cake:.
• while the syrup is put to boil, start the mixture of the cake.mix butter and sugar together(before doing this, make ure butter is very soft.cutting it up in small cubes always help).do not use a hand mixer or a cake mixer (this causes it to be too airy and we don't want this) but, use a fork or a potato masher.the butter and sugar does not need to be melted into each other.
• now add the eggs and the dried ingredients to this.lastly, add in the soured milk.mix into the mixture and pour into a buttered dish.it should only be poured 1 inch in height.
• put into oven at 325 degrees for 20 mins, then take out and cut into squares depending on the sizes you want and place back into oven for 5 - 10 mins.take out and pour sugar syrup all over the cake,making sure that the whole cake gets enough syrup.let cool and eat.
• the pistachios can be crushed and sprinkled over entire cake and an almond goes on each square.
• nb:it tastes alot better the next day so this can be made a day ahead.

BASBOOSA (SOOJI CAKE-ARABIAN)

Steps:

• prepare the syrup and set aside to cool. place all ingredients into the pot except the rose essence on a low heat and bring to a boil. do not let it become overly thick but slightly so. when the syrup is almost completed, then put the essence into it and turn off heat and set aside.
• place all dry ingredients in a huge mixing bowl and mix in the butter with it.
• add eggs and yogurt and mix until everything is well incorporated.
• place in a 9" by 13" baking dish and put in the oven at 350 degrees for about 25 - 30 minutes or until knife comes out clean.
• remove from oven and cut into small squares,place an almond on each square and place in oven again for 5 - 10 minutes.
• remove from oven and pour syrup all over cake and leave to cool. make certain that most of the syrup, if not all is used. the syrup is what gives the best tatste.

SUGEE (SUJI) CAKE

Steps:

• Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
• Preheat oven till 180 degrees Celsius (350 degrees F). Grease sides and bottom of 7-inch round cake tin. Line bottom of tin with paper.
• Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
• Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
• Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
• Pour mixture into cake tin and bake for 45 minutes.
• Allow cake to cool for 10 minutes before removing from tin.
• Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.

HARISSA, HARISA, HARESA ARABIC SEMOLINA CAKE

Steps:

• Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
• Mix the yogurt and the baking soda in a separate bowl.
• Wait a few minutes until the yogurt doubles in size.
• When the yogurt has doubled (or almost)pour the yogurt mix on top of the semolina mix.
• Use your hands again to mix.
• After you combined the two mixes, press the mix down on a small jellyroll pan or a 9x13 pyrex baking dish.
• (The cake mix should not be more then 1 inch thick. If it is bake the cake in a bigger pan or take out the extra and bake it in a separte pan.).
• Cut a diamond or square design in the cake witha butter knife.
• If using almond place one in each piece.
• Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
• Pour cold syrup on top while its hot so it can absorb all through.
• If using ground pistashios sprinkle a little on top of each square.
• FOR THE SYRUP:.
• Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using citric acid use only the the tip of a teaspoon.
• Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.