Basbousa bil laban (semolina & yogurt ck
Last updated 6/12/2012 1:07:13 AM. Recipe ID 33092. Report a problem with this recipe.
Title: Basbousa bil laban (semolina & yogurt ck
Yield: 8 Servings
1/2 c Blanched; toasted almonds
2/3 c Plain yogourt
2 Sticks unsalted butter;
1/2 c Sugar
1 1/4 c Semolina flour
1 ts Baking powder
1 ts Vanilla
1 c Plus
2 tb Sugar
2/3 c Water
2 tb Lemon juice
From: email@example.com (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)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Didn't find the recipe you were looking for? Search for more here!