What is the best recipe for Basbousa?!


Question:

What is the best recipe for Basbousa?

I have decided to make Basbousa as one of the desserts for our wedding and serve with coffee... or I will use it as a wedding favor for the guests when they leave. Most of them are American and will never have had this before... Do you think this is a good idea?
What is the best recipe for basbousa that you know of?

If you don't think this is a good idea can you tell me of another easy dessert that I can make that is Egyptian or Middle Eastern that I can serve or give to the guests as favors? Please give me your recipes below:

Thanks!


Answers:

BASBOUSA (Coconut Halwa): contemporary version

1/2 cup unsalted butter
3/4 cup sugar or turbinado sugar
1/2 cup unbleached flour
1 1/4 cups semolina
1 1/2 cups coconut, grated
3/4 cup milk or almond milk
1 teaspoon baking powder
1 teaspoon almond extract
handful whole almonds, to decorate

Simple Syrup:
1/2 cup sugar
2/3 cup water
1 tablespoon fresh lemon juice
1/3 teaspoon rose water (optional)

METHOD:

Prepare the simple syrup first by placing the sugar, water, and lemon juice into a pan, stirring to mix and bring to boil. Simmer for about 6-8 minutes until the syrup has thickened just a little. Stir in rosewater if using. Allow syrup to cool then chill.

Preheat oven to 350 degrees. In a saucepan melt the butter. Add the sugar, flour, semolina, coconut, milk, baking powder and almond extract, mix thoroughly. Do not allow to burn.
Pour the mixture into a buttered 8" square baking pan, flatten the top and bake in oven for 30-35 minutes or until the top is golden.

Remove halva from oven and cut diagonally so that you have diamond shaped portions. Prick the cake all over using a toothpick. Pour the chilled simple syrup evenly over the top and decorate with a whole almond on each diamond shaped piece. Serve hot or at room temperature.

Traditional basbousa:

http://mideastfood.about.com/od/desserts...

******************************...
First, CONGRATS on your upcoming wedding! I think your guests will enjoy the Babousa. I had Indian desserts at my wedding yrs back and all the non Indian guests loved them.
One thing about Americans, they are pretty open minded and love trying new foods.

I am however not sure how well Babousa will travel as favors.
Assorted pieces of baklava is an option: standard baklava but also kataifi... it is also very sticky.

My suggestion: Morrocan Gazelle Horns (Kab El Ghzal)! Tasty & also wedding elegant.

http://www.theworldwidegourmet.com/?acti...




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