Coconut Halva Basbousa Recipe Egyptian
BASBOUSA
A coconut yogurt farina cake soaked in simple syrup and decorated with nuts
Provided by Amira
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Heat oven to 350F.
Nutrition Facts : Calories 329.6 kcal, Fat 13.7 g, SaturatedFat 8.5 g, Cholesterol 22.2 mg, Sodium 59.2 mg, Carbohydrate 49.7 g, Fiber 1 g, Sugar 30.5 g, Protein 3.5 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
COCONUT BASBOUSA
This Coconut Basbousa is an easy and delicious Middle Eastern dessert. Made with semolina, this dessert has a sweet, nutty flavor to it. Paired with the shredded coconut, this dessert is so flavorful!
Provided by Mariam E.
Categories Dessert
Time 1h55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F.
- Mix all cake batter the ingredients in a stand mixer bowl on slow speed until well combined.
- Brush a non stick 9 x 13 x 3 inch pan with tahini paste (both bottom and sides). Pour in the batter and spread the dough out with a spatula or your palm to even is out. Cover and let the batter rest for 1hr to absorb all the moisture.
- Cut out the Basbousa into whatever shape you want. Squares and Diamonds are best. Place a piece of half an almond on top of each piece.
- Bake in the oven for about 45 minutes until golden brown in color. You can turn on the top broiler for a couple of minutes before removing it from the oven to add a more deeper brown color to the top if needed. Watch closely if you do that.
- Right when you remove from the cake from the oven, evenly pour out the sugar syrup onto the cake. I like using a squeezable dispenser bottle to do that.
- Let the cake completely cool at room temperature before cutting through to get a perfect cut. Sprinkle some shredded coconut on the Basbousa before serving.
Nutrition Facts : Calories 347 kcal, Carbohydrate 49 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 2 mg, Sodium 161 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
BASBOOSA II
This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup.
Provided by Felicia Manocchio
Categories Desserts
Time 1h
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 51.9 g, Cholesterol 15.7 mg, Fat 10 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.9 g, Sodium 95 mg, Sugar 49.9 g
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