Basbousa bil laban (semolina & yogurt ck
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Basbousa bil laban (semolina & yogurt ck
  Yogurt    Cakes  
Last updated 6/12/2012 1:07:13 AM. Recipe ID 33092. Report a problem with this recipe.
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      Title: Basbousa bil laban (semolina & yogurt ck
 Categories: Cake
      Yield: 8 Servings
 
    1/2 c  Blanched; toasted almonds
    2/3 c  Plain yogourt
      2    Sticks unsalted butter;
           -melted
    1/2 c  Sugar
  1 1/4 c  Semolina flour
      1 ts Baking powder
      1 ts Vanilla

MMMMM---------------------------SYRUP--------------------------------
      1 c  Plus
      2 tb Sugar
    2/3 c  Water
      2 tb Lemon juice
 
  From: sophie@odin.uchicago.edu (Sophie Laplante)
  
  Date: Thu, 19 Aug 1993 15:43:17 GMT Basbousa bil laban (Semolina and
  yogourt cake soaked in syrup)
  
  Preheat oven to 400F.  Grease and flour a round baking pan, about 8
  inches in diameter.
  
  Prepare the syrup by placing all the ingredients in a small pan and
  bringing slowly to a boil. Lower the heat and simmer for about 10
  minutes or until the syrup forms a sticky film on the back of a
  spoon. Set aside to cool.
  
  Chop the almonds finely.  Pour the yogourt into a bowl, add half the
  melted butter, sugar, semolina, baking powder, vanilla and almonds.
  Mix thoroughly until well blended. Pour the batter into the cake pan
  and smooth over the surface with the back of a spoon.
  
  Bake for about 30 minutes, or until the surface of the cake is golden.
  Remove from the oven and pour the cold syrup evenly over it.  Cut into
  lozenge shapes and return to the oven for 3-4 more minutes.
  
  Warm the remaining butter.  Remove the basbousa from the oven and
  pour the butter evenly over the surface.  Leave to cool.
  
  (From: Patisserie of the Eastern Mediterranean, by Arto der
  Haroutunian; edited by McGraw-Hill)
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 33092 (Apr 03, 2005)

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