Basbousa Gluten Free Dairy Free Option Recipes

NAMOURA (BASBOUSA)

Steps:

• In a saucepan, add water, sugar and rose water, stir through and bring to the boil for about 6 minutes. Set aside to cool down to room temp.
• In a large mixing bowl add semolina and plant based butter, combine well using hands until a dough forms. Cover with cling wrap and set aside for a minimum of 30 minutes.
• Once dough has rested, crumble dough using your fingers and add sugar, rose water, bicarb soda, baking powder, salt, coconut yoghurt and combine using your fingers.
• Coat baking tray with tahini and flatten dough as evenly as possible.
• Use a knife to push the edges down and off the tray and then cut into squares or diamond pieces and place one almond in the middle of each piece
• Bake in a preheated oven of 180C (356F), place in the middle of the oven for the first 15 minutes and then move it to the top for the last 15 minutes. Baking time is approximately 30min or until lightly golden
• Evenly pour a generous amount of sugar syrup over baked namoura.
• Allow to cool down to room temp before taking the pieces out

VEGAN BASBOUSA (SEMOLINA CAKE)

Steps:

• Pre-heat oven to 180 C (350 F) and grease a cake pan with tahini.
• In a large bowl combine semolina, sugar, vanilla, baking powder. Stir in the melted coconut oil or vegetable ghee.
• In a blender or food processor mix the tofu, soy milk and vanilla till blended and smooth. Pour into the rest of the mixture and mix well.
• Pour batter into prepared cake pan and smooth surface using a spatula.
• Bake for 15 mins then arrange almonds on top in rows so that when the cake is cut an almond is centered on each piece. Gently press almonds into the cake top then return cake pan to oven and bake for 20 mins or until the top is golden.
• Remove cake pan from oven, turn off the oven, pour warm syrup over cake and return to oven then close the door half-way and let the cake/oven cool.
• Cut into diamond shapes or squares before serving.

BASBOOSA II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
• Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
• When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

BASBOOSA

Steps:

• In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
• In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
• Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

BASBOUSA GLUTEN-FREE (DAIRY-FREE OPTION)

Steps:

• Mix all the dry ingredients together.
• Lightly melt the ghee, add it to the mixture along with the eggs and yogurt.
• Mix everything well, if it is a very thick consistency add 1-2 tbsp. of almond milk.
• Place in a non-stick pan after spreading some oil or ghee at the bottom.
• Put in the oven at 375 degrees Fahrenheit for about 30 min. or until golden.
• While the Basbosa is in the oven, start making the sugar syrup.
• Boil the sugar, water, and lemon for about 10 min.
• Pour the boiling sugar syrup over the basbosa right when it comes out of the oven.
• Leave it to cool down and absorb the sugar for an hour or so then serve