Best 4 Namoora Basboosa Recipes
Namoura basboosa, a delightful treat originating from the kitchens of the Middle East, is a semolina cake characterized by its unique texture and enticing sweetness. Often served as a dessert or enjoyed during special occasions, this traditional delicacy has captured the hearts of many with its delectable flavors and aroma. With its captivating presence, namoura basboosa has become a cherished culinary creation, holding a special place in the hearts of those who appreciate the art of traditional dessert making.
Here are our top 4 tried and tested recipes!
NAMOURA (BASBOUSA)
Namoura (basbousa) is a sweet semolina cake from the Middle East soaked in a fragrant sugar syrup. It is made with semolina, tahini and yogurt. This is a vegan basbousa recipe.
Provided by Janelle Hama
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- In a saucepan, add water, sugar and rose water, stir through and bring to the boil for about 6 minutes. Set aside to cool down to room temp.
- In a large mixing bowl add semolina and plant based butter, combine well using hands until a dough forms. Cover with cling wrap and set aside for a minimum of 30 minutes.
- Once dough has rested, crumble dough using your fingers and add sugar, rose water, bicarb soda, baking powder, salt, coconut yoghurt and combine using your fingers.
- Coat baking tray with tahini and flatten dough as evenly as possible.
- Use a knife to push the edges down and off the tray and then cut into squares or diamond pieces and place one almond in the middle of each piece
- Bake in a preheated oven of 180C (356F), place in the middle of the oven for the first 15 minutes and then move it to the top for the last 15 minutes. Baking time is approximately 30min or until lightly golden
- Evenly pour a generous amount of sugar syrup over baked namoura.
- Allow to cool down to room temp before taking the pieces out
Nutrition Facts : Calories 213 kcal, Carbohydrate 29 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 69 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
BASBOOSA
Steps:
- In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
- In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
- Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
- Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 55.1 g, Cholesterol 1.2 mg, Fat 10.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 102.1 mg, Sugar 39.7 g
NAMOORA (BASBOOSA)
Middle Eastern dessert.
Provided by Basma Yacoub
Categories African Recipes
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
- Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
- While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 62.6 g, Cholesterol 4.7 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 84.5 mg, Sugar 44.9 g
NAMOORA (BASBOOSA)
Middle Eastern dessert.
Provided by Basma Yacoub
Categories African Recipes
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
- Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
- While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 62.6 g, Cholesterol 4.7 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 84.5 mg, Sugar 44.9 g
Tips:
- Use fine semolina: Finer semolina will result in a smoother texture for your Namoura Basboosa.
- Measure your ingredients accurately: This is especially important for the sugar syrup, as too much sugar can make the syrup too thick and gooey.
- Use fresh ingredients: Fresh lemon juice and orange zest will give your Namoura Basboosa the best flavor.
- Don't overcook the semolina: Overcooked semolina will make your Namoura Basboosa dry and crumbly.
- Let the Namoura Basboosa cool completely before cutting it: This will help to prevent it from falling apart.
Conclusion:
Namoura Basboosa is a delicious and easy-to-make dessert that is perfect for any occasion. With its semolina cake base and sweet syrup, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Namoura Basboosa a try!
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