Best 7 Asbusa Recipes

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

SAMBUSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
• In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

BEEF AU JUS SAUCE

Steps:

• In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved. Set aside.
• In a large skillet, over medium heat, pour in the drippings, broth, Kitchen Bouquet, Mrs. Dash, and seasoned salt and bring to a boil. When it boils, whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat.
• Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.
• NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.

SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY

Steps:

• Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
• In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
• Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
• Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
• Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
• Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
• Fill a small bowl with water and a bit of oil and set near your work station. You'll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
• Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
• Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it's completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
• Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
• Serve the pupusas with curtido.
• Enjoy!

BASBOUSA RECIPE

Steps:

• To prepare this amazing dessert, there are two sugar syrups to be made for soaking the cake. First, lets prepare the light syrup. Mix 1 tsp lemon juice, 1 1/2 cup water and 1 1/4 cup sugar in a saucepan and put over medium-high heat. Bring it to a boil and ensure that the sugar melts completely. Set aside to cool off. Now, in another saucepan, add 1/3 cup sugar, 3 tbsp water and 2 drops of lemon juice and put it over high heat. Once it comes to a boil, reduce the flame and let it cook for 5 minutes. Take off the flame when the syrup thickens and reduces to about ⅓ cup.
• Preheat the oven 410 degrees F. Cover a 34 cm round pan using ghee. You can use any other baking dish if you don't have a circular one. Set aside.
• Now, mix semolina and ghee in a medium mixing bowl. Grind the desiccated coconut in the blender and make a fine powder. Mix with the semolina mixture and combine. In a microwave-safe mixing bowl, combine sugar, milk and heavy sugar syrup. Heat for 1 and ½ minutes until warm. When the sugar dissolves completely, pour the syrup over semolina mixture and just combine. Don't mix vigorously.
• Transfer the cake batter in the pre-greased pan. Put it in the refrigerator for 20 minutes. The mixture shouldn't jiggle when shaking the pan. Top it with mixed chopped nuts.
• After 20 minutes, take out the baking pan and bake the cake in a preheated oven for 25-27 minutes until golden brown.
• Pour the light sugar syrup as soon as the Basbousa comes out of the oven. When it is nicely soaked in, brush the cake's surface with ghee.
• When the cake cools off, cut into squares or diamonds and serve topped with fresh cream and granulated sugar.

ASBUSA

Steps:

• Bring all ingredients to room temperature.
• Use a large bowl to mix sugar and cream of wheat. Add butter then mix by hand, rubbing the butter, sugar and cream of wheat between your palms for 10 minutes or until the mixture is very well blended.
• Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add one tablespoon of water at the time until it feels like pastry dough.
• Butter a 13x9x2" pan and pat the dough into the pan with your hand.
• Slice the dough in 2 x 2 inch squares or any shape you desire.
• Press one almond half onto the surface of each piece if desired, if you do not prefer almonds you do not have to use or may try your own decoration.
• Bake at 350 degrees for 30-40 minutes or until golden brown.

SAMBUSAK

Steps:

• Preheat oven to 350 degrees. Prepare the dough: In the bowl of a food processor, combine all-purpose flour, semolina, butter, and salt; process until mixture resembles coarse meal, 8 to 10 seconds. While pulsing, add warm water in a slow, steady stream through feed tube, adding more, if necessary; process until dough just comes together. Dough should be soft and moist, not sticky. Cover bowl; set aside.
• Prepare the Filling: In a large bowl, gently stir to combine cheese, egg, and salt, if using; set aside.
• On a work surface, divide dough into thirds; keep two-thirds dough covered in the bowl. With remaining one-third dough, form walnut-sized balls, 1 to 1 1/2-inches in diameter. Place sesame seeds in a small bowl; dip each ball into sesame seeds to cover halfway. Using a tortilla press or the palm of your hand, flatten each ball, sesame-side down, into a 2 1/2-inch circle. Place 1 scant teaspoon of filling into center of circle; fold dough over filling to enclose, forming a half-moon shape. Press edges together to seal, and crimp edges decoratively using the back of a fork. Transfer to a parchment paper-lined baking sheet; cover with a damp towel to prevent drying out. Repeat with remaining dough and filling. Sambusak can be frozen at this point for up to 3 months.
• Bake until edges are lightly golden, 15 to 20 minutes; do not allow sambusak to brown as filling will dry out. Serve warm.