Basbooseh is a samolina or farina cake that is made widely in the Middle East with different variations. Some recipes require adding coconut flakes to it, other recipes require adding eggs to the mix, and others do not add yogurt to it as listed here in the recipe. No matter how it is made, the end results are sweet and delicious! Basbooseh has many names across the Middle East. It is called Nammourah or Hareeseh beside its Basbooseh or Basboosah name.
Basboosah:
One cup Samolina, also called Cream of Wheat OR Farina
One cup Sugar
One cup Plain Yogurt
One teaspoon Baking Powder
Two tablespoons melted Butter
One tablespoon Tahini
Slivered Almonds for garnish
One cup Sugar
One cup Plain Yogurt
One teaspoon Baking Powder
Two tablespoons melted Butter
One tablespoon Tahini
Slivered Almonds for garnish
Directions
Mix dry ingredients together, add the yogurt and mix well. Spread the tahini in the baking pan. place the mix in the pan, bake on 350 degrees F for about 15 minutes. take out of the oven, garnish with almonds, return to the oven and continue baking for another ten minutes of so, or until the edges of your basbooseh cake becomes brownish. At this point , you may add the COLD sugar syrup to it or wait until it is fully cooled then add the hot sugar syrup
Mix dry ingredients together, add the yogurt and mix well. Spread the tahini in the baking pan. place the mix in the pan, bake on 350 degrees F for about 15 minutes. take out of the oven, garnish with almonds, return to the oven and continue baking for another ten minutes of so, or until the edges of your basbooseh cake becomes brownish. At this point , you may add the COLD sugar syrup to it or wait until it is fully cooled then add the hot sugar syrup
كوب لبن رايب (زبادي)
ملعقتين كبار زبدة سايحة
ملعقتين كبار زبدة سايحة
معلقه صغيره بيكنج بودر
معلقتين كبيرتين زبده
معلقه كبيره طحينه
لوز مقشر للتزيين
ألطريقه:
أخلطي السميد, السكر و البيكنج باودر معا. أضيفي اللبن و حرّكي جيدا حتى يمتزج الخليط جيدا. أدهني الطحينه في الصينيه ثم ضعي الخليط بها مع فردها حتى تصبح مستويه في صينية الخبز. ضعيها في فرن بحرارة 350 فهرنهايت لمدة 15 دقيقه ثم أخرجيها من الفرن و زينيها باللوز المقشّر و أكملي عملية الخبز حتى تصبح شقراء اللون. دعيها تبرد جيدا قبل أن تسقّيها بالقطر الساخن. أو بأمكانك أضافة القطر البارد عند أخراجها من الفرن. قدميها في حرارة الغرفه مع القهوه أو الشاي, و صحتين و عافيه.
Basbooseh- بسبوسه- نموره-هريسه 
16 comments:
there is always a pleasant surprise waiting here!
I have made the Babaghanoug, Sfeeha, and a few others following your recipes. Thanks a lot.
You are most welcome mab3oos. thanks for checking in here and glad that the recipes worked out for you.
great blog summer,i specialy liked fairoz song!
finaly arabic authentic recipes.......
Latifa, thank you so much for your nice comment, glad you came by and liked the recipes :)
Have you tried it with coconut Summer? Some people add coconut to the hareeseh
Diana, thanks for coming by. read the first paragraph, i mention that some people add coconut flakes to it :)
i personally not a big fan of coconut, and the day i made it , i did not have any in the house so i settled to making it without it! good to have you here on my blog.
sorry I missed that part and jumped directly to the ingredients, lol. I checked out all ur recipes Summer and will try some of them soon :)
Just wanted to mention Summer - in the video and the Arabic recipe, you have 2 Tbsp butter, but you didn't include them in the English recipe.
Thanks for the recipe - I love this stuff (I like it with coconut personally).
the middle child, i did not even notice that i missed mentioning the butter on the video!!! i admit, my fault! sorry about that and thanks for taking note of it. :)
glad you liked the recipe and thank you for coming by.
This is one of my favorite desserts. I enjoyed your videos. Thanks for sharing!
Mediterranean Turkish Cook, thanks for coming here and checking out things around...i really appreciate your visit. glad you like this dessert, what i like most about it that it is so so easy to prepare and the results are always great.
Hey there, i've got a question. Why do you put in the tahina? I was curious, cause i never do that.
Great blog btw!
Lobna, the reason i put tahini in the bottom of the pan is because i am using a glass pan, so the basbooseh does not stick to the pan..same idea of greasing any pan and dusting it with flours before baking a cake...but if you are using non stick pan, you do not have to put tahini at all, because the basbooseh dough has a lot of butter , it will never stick! although the tahini has a nice nutty flavor that is added to the basbooseh. thanks for your nice comment too.
I figured it would be something like that. I've made it today, looked delicious. Made me think of those good old times in Egypt haha.
I'm definetly going to try some more recipes soon!
Thanks Lobna. hope the recipes work out for you.
Hi Summer,
I am very glad to know you, you are an Execellent cook (Baker), keep the good work up, thanks. Ahmed, texan61504@yahoo.com
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