Wednesday, April 18, 2012


Spring is here again. Nice warm air and budding vegetation everywhere.
Here's to spring with a little Egyptian dessert recipe.
It's much tastier cooked in a ceramics tray. Cooking in ceramics tends less dry and impossible to burn, not to mention healthier that aluminum or teflon cookware.

1 1/2 cup of semolina
1 1/2 cup of plain yoghurt
1 cup of sugar
1 Table spoon of butter
a few drops of vanilla
-Mix everything together.Mixture should look soggy.
-pour in a nice ceramics platter.
-decorate with peeled almonds
-cook for about 20-30 minutes at 300F or until golden
2 cups raw cane sugar
2 cups water
-boil for about 15 to 20 minutes or until it has the thickness of maple syrup
-add a tea spoon of lime juice OR for different taste: a teaspoon of rose water
-pour half of the syrup on your cooked Basboussa. Let it absorb it. Add more to taste.

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