Basbousa -Sweet Semolina Cake: Ramadan Special

Basboussa is a Middle Eastern delicacy. It is an amazing cake; it's moist, sweet, delicately perfumed and has a grainy texture. I have tried this cake at different Middle Eastern restaurants and I was so eager to make it myself. After two failed attempts, my dear friend Kenza came to the rescue and shared with me her Basbousa recipe, which I am , in turn, sharing with you. It is, of course, super easy and exquisitely delicious. This cake could be served with tea or coffee.


Courtesy of Kenza

What Wou'll Need:

1 1/2 cups Semolina
1 cup granulated sugar
1/2 cup sweetned coconut flakes
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup melted butter (cooled to room temperature)
1 cup milk
1 tsp vanilla extract
1 1/2 cups almonds or pistachios for garnishing

For the Syrup:

1 cup water
1 cup sugar
2 Tbsp orange juice
1 Tbsp vanilla extract


What To Do:

1. Preheat oven to 350 degrees
2. Combine all ingredients in a large bowl (Mixture should be "liquidy")
3. Spary a 13x9 inch pan pan with cooking spray, pour in the mixture
4. Let rise for 45-55 min
5. Sprinkle with almonds and Bake for 50 min or until brown and a toothpick inserted comes out clean
6. Meanwhile make sugar syrup: Combine water, sugar, and lemon juice in a saucepan
7. Bring to a boil, add in vanilla extract, and let it simmer for 20 min
8. Pour hot sugar syrup over cake while is hot and let it absorb. You may put it back in the oven for 3 min

Enjoy!

Basbousa -Sweet Semolina Cake: Ramadan Special

Harira- Ramadan Special

With Ramadan around the corner, I'd like to share my Harira recipe with you all. This traditional soup is a must in every Moroccan house to break the fast during Ramadan. It is usually served with dates, figs, and Chabakkiya (Moroccan sweets).

Ramadan Mubarak!

What You'll Need:
1 lb lamb cut into cubes or beef stew
3 Tbsp Olive Oil
1 large onion, diced
1/2 cup celery, diced
2 16 oz cans diced tomatoes
2 Tbsp tomato paste
4 1/2 cups water
1/2 cup finely chopped parsley and cilantro
1/3 cup lentils
16 oz can garbanzo beans (chickpeas)
1/2 cup vermicelli or angel hair noodles broken into 3 inches pieces
1/3 cup of flour
1 egg beaten with juice of 1/2 lemon

Spices-
1 tsp turmeric poweder
1 tsp black pepper
1 tsp ginger powder
1 tsp paprika
1 tsp cinnamon
1 tsp cumin
Large pinch of safron
salt to taste
1 cube chicken or beef bouillon

What To Do:

1. In large soup pot, heat oil over medium heat, add meat, onions, celery, parsley/cilantro, lentils, all spices and stir for 5 min.
2. Add water, cover and let cook for 45 min. If using a pressure cooker, cook for 15 min.
3. Meanwhile, in a blender, mix the tomatoes, tomato paste, and 1/2 cup of water. Set a side. Dilute the flour in some water- you should get a "liquidy" mixture not a flour paste.
4. After the 45 min, add the tomatoes mixture to the soup, stir and let simmer for 5-7 min.
5. Add the chickpeas and the vermicelli.
6. Slowly stir in the flour mixture. The flour will make the soup a bit thick. If you like your soup lighter, don't pour the entire mixture, maybe just half.
7. With the soup at a steady simmer, stir slowly the egg/lemon mixture to create long egg strands and to thicken the soup 5-7 min.
8. Ladle soup into bowl and serve with dates or figs.

Enjoy!!

Harira- Ramadan Special