Semolina Cake

Basbousa - Harissa

This is a traditional middle eastern dessert. Semolina is the main ingredient.

3/4 cup butter
3/4 cup sugar
1 1/4 cups buttermilk
2 cups semolina
1 1/2 teaspoons vanilla
1 tablespoon baking powder
1 1/2 teaspoons baking soda

sugar syrup
1 cup sugar
1 cup water
lemons, juice of

1. Preheat oven to 350F degrees.
2. Melt butter, allow to cool to room temperature.
3. Combine sugar and buttermilk in a large bowl.
4. Combine the semolina, vanilla, baking powder and baking soda in a separate bowl.
5. Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well.
6. Spray an 11x7 inch pan with cooking spray, pour in the mixture; You may also use a 13x9 inch pan, and bake for 25 minutes instead of 30.
7. Let sit for 20 minutes.
8. Bake for 30 minutes, pour sugar syrup over it while still warm.
9. This is usually served with tea or coffee.

------ Sugar Syrup ----------.
10. Combine sugar, water and juice of half a lemon in a saucepan.
11. Bring to a boil, reduce heat and allow to simmer for 20-25 minutes, mixture should thicken when it cools.

*** I made this with orange juice instead of lemon, and it was delicious!

12 servings
1 hour 10 mins prep
(recipe*zaar)




Harisa El Loze - Basboosa - Semolina Cake with Honey and Lemon

Syrup
2 cups sugar
2 cups water
1 whole lemon
3 teaspoons honey

Basboosa
3 cups semolina
1 cup flour
1 1/2 teaspoons baking powder
1 cup sugar
1 cup oil
1 cup milk

1. To make the syrup: Peel the lemon with a potato peeler to get flat strips of peel.
2. Juice the lemon.
3. Bring the sugar, water, and lemon juice to a boil.
4. Throw in the rind of the lemon.
5. Boil until the lemon rind is hard or the mixture is a runny syrup consistency.
6. Add the honey.
7. Set aside while you make the basboosa.
8. Mix the semolina, flour, sugar, and baking powder.
9. Add the oil and mix until all the batter is well blended.
10. Grease a large cookie sheet tray (10 x 16 inches).
11. Add the milk just before you are about to bake.
12. Dot the mixture into the greased pan by spoonfuls.
13. Level the mixture with your hand (dipped in milk).
14. Shake the tray to level.
15. Bake for 1/2 hour at 350 degrees.
16. Cut into squares and return to the oven for 5-10 minutes.
17. Pour the syrup over the basboosa immediately after you remove it from the oven the last time.
(touregypt.net)


Middle Eastern Coconut Cake (Harissah)
This recipe yields a very moist cake that is traditional in the jordanian/ palestinian region.This recipe is different than the traditional harissa(also known as basbousa) which is made has semolina or cream of wheat as the main ingredient.

Harissa
2 cups sugar
6 eggs
2 cups corn oil
1 1/2 cups milk
2 tablespoons baking powder
1 dash vanilla
1 teaspoon lemon juice
2 cups flour
4 cups of shredded coconut (unsweetened usually found in middle eastern stores)

Syrup
2 cups water
2 cups sugar
1 dash vanilla

1 9x13 pan
40 minutes 10 mins prep

1. First make syrup by boiling water and sugar for about 5 to 10 minutes depending on how heavy you may want it but it should'nt be any thicker than pancake syrup in consistency. *You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so thats why my recipe doesnt call for it under the ingredients)
2. When done with that process set syrup aside to cool.
3. Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
4. Then add flour and baking powder to mixture and blend well.
5. Lastly you want to STIR coconut into batter.
6. Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
7. Bake for about 30 minutes or more if needed on 375 degrees.
8. When cake is done and still hot pour syrup all over cake in pan.
9. You don't have to use all the syrup but at least 3/4 should be used on the cake.
10. Let cool, then cut in slanted squares.
11. Then, remove each piece onto a tray.
12. You can garnish with a little shredded coconut on top for presentation.
(recipe*zaar)