Baklava, stuffed figs or halava – sweets are also loved in the Middle East. And it’s worth knowing them. Today I will present a simple recipe for eastern semolina cake. The sweet cake is called basbosa in its native region. It is baked with durum wheat semolina and is also used to make couscous. Durum wheat semolina contains a lot of carbohydrates, but it also has a lot of protein. This is why Italians love to use it to make pasta. Because the higher the protein content, the better the pasta.
You can use rose water or orange blossom water for semolina cake. You can find both at any Turkish or Arab supermarket. Rose water is the result of distilling rose petals. It is traditionally used to flavor food or dishes. Classic marzipan flavored with rose oil. Rose water creates a pleasant sensation for Basbosa.
Fruit orange blossom water is used in the region. Derived from bitter orange buds, it adds a floral aroma to soups, drinks and dips. I got the amazing Babousa recipe from my life, my friend’s mother. Nuriye always uses orange blossom water. I like both variants. Try both and spoil friends or family with the cake. Want more regional delicacies? Look here.
You need two eggs for Basbousa. You don’t have to throw them away if their sell-by date has passed. why not? You can easily test if the eggs are still good and can still be used.
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Basbosa: Oriental Semolina Cake with Pistachios
Good things can be very simple: try the oriental semolina cake basbosa.
For the syrup
For the powder
Prepare the milk with the pudding powder according to the package instructions. Then stir in the mascarpone and let the pudding cool.
Mix sugar, 400 ml of water and lemon juice in a bowl until the sugar dissolves. Then put the pot on the stove and heat it. Boil the liquid for 10 minutes until a syrup is formed. Now pour rose or orange blossom water and let the syrup cool.
In a large bowl, mix together durum wheat semolina, baking powder, sugar, vanilla sugar, shredded coconut and salt. Now add the turkey yogurt, eggs and room temperature butter and make everything into a homogeneous dough. Now heat the oven up to 170 degrees.
Divide the dough in half. Line a baking sheet with parchment paper and spread the dough on it. Remove the flour with parchment paper. Repeat the process with the second dough. Spread the pudding on one dough and then carefully place the second layer. While it is still in the pan, carefully cut the cake into small squares. Then cook it for about 30 minutes. Then pour the syrup evenly and leave to stand for another 30 minutes. Serve sprinkled with pistachios.