Basbousa is a term in the Middle East that refers to a very sweet semolina cake. Verbally in Arabic we can call our loved ones “basbousa”. Basbousa is made using semolina, flour soaked in simple syrup. Coconut powder is a popular addition to it. It is found in the Mediterranean cuisines under a variety of names, it is also called hareesa or revani.
This dish is thought to be originated in Egypt and has variants depending upon the region it is made. This recipe is from Turkey where it is given a unique torpedo shape also this includes milk powder to make it more soft and rich.
Ingredients
Flour 300g
Semolina 500g
Butter 400g
Milk powder 50g
Egg 2 no
Yeast ½ tsp
Vanilla essence few drops
Sugar 200g
Coconut powder 150g
For garnish
Pistachio powder
For sugar syrup
Water 500ml
Sugar 500g
Method
Heat butter in pan and add sugar till all the sugar dissolves.
Add whole eggs, flour, semolina, milk powder, yeast and vanilla essence.
Make a soft dough and allow to rest in refrigerator for 20 minutes.
Take some dry coconut powder in hand and shape into equal size torpedo shape or ball shape so that the dough does not stick to hands.
Arrange in a greased baking tray and bake in a pre-heated oven at 190 degrees for 20- 25 minutes till golden brown from outside.
Prepare a sugar syrup by boiling water and sugar.
Dip the prepared basbousa in the hot sugar syrup and allow to soak the sugar syrup for 10 minutes.
Arrange in a serving tray garnished with pistachio powder.
Grouper fish
The word “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, Garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language. In the Middle East, the fish is known as Hammour, and is widely consumed, especially in the Gulf region. Some of them are now farmed. Unlike most other fish species which are chilled or frozen, groupers are usually sold live in markets. This is a nice and simple recipe without much preparation required and is easy on the palate as an Iftar dish for you and your family.
Pan seared fish
with saffron sauce
(Serves 2)
Ingredients
Grouper fish fillet 600g
Lemon juice 1tbsp
Salt to taste
White pepper powder to taste
Olive oil 1tbsp
Garlic chopped ½ tsp
Capers 5-6 no
Tomato 1 no
For sauce
Milk 1 cup
Saffron (few strands)
Butter 2tbsp
Flour 2tbsp
Seasoning as required
For garnish
Bell pepper juliennes to garnish
Coriander sprig to garnish
Method
Wash and clean grouper fish fillet and pat dry.
Marinate with lemon juice, salt pepper, chopped garlic and olive oil and refrigerate for 30 minutes.
For the saffron sauce, melt butter in a pan and add flour to it to mix together to a crumbly texture.
In a separate pan, boil milk with saffron strands and add the prepared flour mixture to thicken the sauce.
Adjust the seasoning using salt and white pepper and remove from flame
Grill the grouper fillet over medium heat and cook from both sides, also cut the tomato into thick slices and grill along fish.
Pour the prepared sauce in the plate and place grilled tomato slices and capers on the side.
Arrange fish fillets on tomato and garnish with thin juliennes of bell peppers and coriander sprig serve hot.
* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected]
Turkish basbousa
