• Latest Posts

    Friday, August 14, 2015

    Basbosa recipe


    for sugar syrup
    2 cup sugar
    1 cup water
    1 tablespoon lemon juice
    1 piece cinnamon
    2 whole cloves
    for the Basbosa
    3 cups semolina flour
    1 1/2 cup sugar
    2 tsp baking powder
    4 Tbsp clarified butter or soft butter
    1 1/2 cup yogurt 1/2 cup coconut (optional)
    1 tablespoon tahini 1/2 cup chopped hazelnuts (optional)
    1/2 cup chopped almond (optional)


    Preparation of the sugar syrup
    -Place sugar and water in a pot on the oven (medium fire) till boiling starts.
    -Add the rest of the ingredients (you can add vanilla or rose water optional) and you remove the surface if appears.
    -Leave it on the oven for 10 minutes or until gets ready and use it warm.

    Preparation of the Basbosa
    -Mix of flour, sugar, and baking powder well.
    -Add the melted butter with the finger tips till it gets mixed with the other components.
    -Add the yogurt and mix it well till you get soft dough.
    -You can add chopped coconut to the dough.
    -Brush an oven tray with tihini.
    -Place dough in the tray till its surface.
    -Bake in an oven of 175 ?C for 15 minutes.
    -Place the nuts on the surface with a soft pressing on the surface.
    -Replace the tray in the oven for about 20 minutes or till it gets ready.
    -Place the syrup on the hot Basbosa.
    -Replace in the oven for 5 minutes.
    -Leave till gets normal temperature.
    -Present with cream or fresh cream.

    As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our disclaimer Page.

     This topic brought to you from chefosama.com
    • Blogger Comments
    • Facebook Comments


    Post a Comment

    Item Reviewed: Basbosa recipe Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top