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Classic Egyptian basbousa

Before you jump to Classic Egyptian basbousa recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.

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Foods made from whole grains are excellent for a fast snack. A slice of whole wheat toast, for example is a great snack in the morning. Chips and crackers produced from whole grains can be great for quick treats to eat on the go. Make the change from refined products just like white bread to the healthier whole grain choices.

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We hope you got benefit from reading it, now let's go back to classic egyptian basbousa recipe. To make classic egyptian basbousa you need 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Classic Egyptian basbousa:

You need 3 cups of semolina (medium Coarse).
Use 2/3 cup of ghee (clarified butter).
Prepare 2/3 cup of fresh milk.
Take 2 tablespoons of extra melted ghee.
You need of Heavy sugar syrup.
Use of Light sugar syrup.
Use 1/3 cup of dessicated coconut.
Get 1 1/4 of sugar.
Get of Nuts of choice (optional).
Use of Eshta (clotted cream) for serving.
Provide of Juice of one lemon.

Steps to make Classic Egyptian basbousa:

Ingredients.
To make the heavy sugar add 1/3 sugar to a pot then add 2 tablespoons water and drop of lemon juice. Cook till the sugar dissolves and set aside.
In a bowl add your semolina with two tablespoons melted ghee and rub make sure each semolina is coated..
In a microwave safe bowl add the sugar syrup normal sugar and milk to d bowl and microwave till sugar dissolves. Set aside.
Now pour the milk sugar mixture in the middle followed by the melted ghee and mix gently (do not over mix it has high gluten more than that of flour).
Grease your baking pan with ghee and add the mixture tap the tray on ground several times to remove air bubbles refrigerate for 15 minutes.
Now add your crushed nuts if you’re using one and gently press it in to the batter (it will set now).
Bake in a preheated oven at 210 degrees for 22-25 minutes till golden brown.
To make soaking syrup add 1 1/2 cup sugar with 1 1/4 cup water abd drop of lemon juice till the sugar melts.
Pour the soaking syrup immediately after bringing out of the oven(do not over soak it else it will become soggy and difficult to handle) brush the top with melted ghee..
Cut them in to squares and serve with clotted cream (qeshta).

I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). The basbousa is very Tasty like in egypt. Is this the Egyptian way of making basbousa? Because I have my Egyptian friends comming over and I need to do it in.

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