Basboosa???

Post by **amanda** » Fri Dec 18, 2009 2:39 am

Hi all.

I just wanted to ask if anyone on here has ever made their own basboosa?

I tried to make it but it was thick and turned out like a semolina cake! It still tasted nice but I want to make my family Basboosa for christmas, like you get in Twinkies! lol

Any suggestions please??

Post by **Hurghadapat** » Fri Dec 18, 2009 4:39 pm

it would turn out like semolina cake because that is exactly what it is in English and even the basboosa you buy in egypt is very heavy

Have a look on Google there a recipes for it there

Me i prefer Konafa but how you would make it yourself i haven't got a clue as they use machines in Egypt which you see on the streets during Ramadan.

Post by **TONY** » Sun Dec 20, 2009 5:55 pm

It doesnt have to be thick and heavy. My sister- in- law in Zenya makes Basboosa very light, almost like a delicate sponge, so it can be done. Dont ask how though as I would have no idea.

Wail in Gerdas also makes a fairly light Basboosa. I will try to find out and report back.

Tony
Karnak

Post by **pinkmagic** » Sun Dec 20, 2009 6:26 pm

You can buy Konafa dough in any good Arab grocers in the UK. Normally in the freezer and looks like shredded wheat.

Post by **TONY** » Sun Dec 20, 2009 9:45 pm

I have never made Basboosa but according to Wail yoiu use milk in the mix, and you should re[lace half of this with plain yoghurt. Also when you soak it in the lemony sugar syrup you should do it when either the cake is cold or if not, when the cake is hot use cold syrup. I hope that makes sense to somebody.

Tony
Karnak

Post by **amanda** » Mon Dec 21, 2009 4:10 am

Thanks for all the advice. I am having a baking day on tuesday, so fingers crossed. lol

Post by **Ladybird** » Fri Apr 02, 2010 2:35 pm

hi amanda i just made it for my hubby and he was surprised i got it right and with in a day himself and kids ate it so to make it lighter you could reduce the semolina as i use

2cups of semolina
1cup cream flour
1 cup sugar
half cup coconut (dried)
i +half teaspoon baking powder
pinch vanilla(opt)
half cup butter melted +half cup oil
cup of plain yougurt and splash of milk if too thick
used a mixer and smoothed it in a large basboossa tin
to make it lighter reduce the semolina to desire!

syrup: 2cups sugar +2cups water +half lemon and pinch of vanilla
boil water first in pot then add sugar stir until desolved and only when desolved add half squeezed lemon
i googled basboosa and like you found them very had i could have build a wall with them but found this recipe perfect.
it should only take 3/4 hr on fan oven 180/200:P