Ingredients with Measurements:
- 2 cups semolina
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup butter, melted
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 2 tablespoons honey
- 1/2 cup caramel sauce
Special Equipment Needed:
- 9-inch round baking pan
- parchment paper
- whisk
- large bowl
- medium bowl
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9-inch round baking pan with butter and line it with parchment paper.
2. In a large bowl, whisk together the semolina, all-purpose flour, sugar, melted butter, yogurt, milk, baking powder, baking soda, cardamom, cinnamon, and nutmeg until well combined.
3. Stir in the walnuts, raisins, and honey until evenly distributed.
4. Pour the batter into the prepared pan and spread it evenly.
5. Drizzle the caramel sauce over the top of the batter.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 40-45 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 472
Fat: 20 g
Carbohydrates: 66 g
Protein: 8 g
Substitutions for Ingredients
- For the semolina, you can substitute fine cornmeal.
- For the all-purpose flour, you can substitute whole wheat flour.
- For the butter, you can substitute coconut oil.
- For the yogurt, you can substitute Greek yogurt.
- For the milk, you can substitute almond milk.
- For the walnuts, you can substitute pecans or almonds.
- For the raisins, you can substitute dried cranberries or cherries.
- For the honey, you can substitute agave nectar.
- For the caramel sauce, you can substitute dulce de leche.
Variations:
- You can add other dried fruits such as apricots, dates, or figs.
- You can add other nuts such as pistachios or macadamia nuts.
- You can add other spices such as ginger or allspice.
- You can add orange or lemon zest for a citrus flavor.
Tips and Tricks:
- Make sure to use fine semolina for the best texture.
- Make sure to spread the batter evenly in the pan for even baking.
- Make sure to let the basbousa cool completely before slicing and serving.
Storage Instructions:
Store the basbousa in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the basbousa in the oven at 350 degrees F for 10 minutes, or until warmed through.
Presentation Ideas:
- Serve the basbousa with a dollop of whipped cream or Greek yogurt.
- Sprinkle the basbousa with chopped nuts or dried fruits.
- Drizzle the basbousa with honey or maple syrup.
Garnishes:
- Chopped nuts
- Dried fruits
- Whipped cream
- Greek yogurt
- Honey
- Maple syrup
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit
- Greek salad
- Hummus
Troubleshooting Advice:
- If the basbousa is too dry, add a little more milk or yogurt.
- If the basbousa is too wet, add a little more semolina or flour.
Food Safety Advice:
- Make sure to store the basbousa in an airtight container at room temperature.
- Make sure to reheat the basbousa in the oven before serving.
Food History:
Basbousa is a traditional Middle Eastern dessert made with semolina, flour, butter, yogurt, and milk. It is often topped with nuts, honey, and caramel sauce.
Flavor Profiles:
- Sweet
- Nutty
- Spicy
Serving Suggestions:
- Serve the basbousa with a dollop of whipped cream or Greek yogurt.
- Sprinkle the basbousa with chopped nuts or dried fruits.
- Drizzle the basbousa with honey or maple syrup.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Middle Eastern
Taste: Sweet, Nutty, Syrupy, Moist, Caramelized