Ramadan 101: Day 5

If I ever write a dictionary for first time travellers to Egypt, it will have basboosa listed in it. Basboosa is also known as Namoura or Harissa in other parts of the Middle East. This Sweet Semolina Cake with Honey Syrup quickly becomes the favorite of all newcomers. Luckily, it is extremely simple to make at home- just check out this video. Manufacturers have taken advantage of baboosa's popularity by producing and selling basboosa mixes which are now sold all over the Middle East. They are so common, that few home cooks or pastry shops make it from scratch anymore. By making this recipe you'll not only be treating yourself, you'll also be participating in an age old tradition. Some people make variations on the recipe by adding vanilla, coconut, and nuts. If using a metal baking pan, you can place it under the broiler for a few minutes after baking to create a deep golden crust on the top. Photo by Michael Stewart Photography

Recipe:

Semolina Cake with Honey Syrup (From Nile Style: Egyptian Cuisine and Culture) Basboosa 24 pieces Basboosa is my all time favorite Egyptian dessert. On short trips to Egypt, I can afford to indulge, and I take the opportunity to eat as much as I can. During long stays, however, I need to exercise great self-restraint. In addition to being delicious, Basboosa is a breeze to prepare. Basboosa vendors in old Cairo used to entice passersby with the phrase “Come and taste the basboosa…it’s sweeter than a bride’s kiss!” (it rhymes in Arabic). In Alexandria, Egypt, basboosa is sometimes called harissa. Semolina is made from the heart of the wheat grain. It can be purchased at Mediterranean, Middle Eastern, and Indian markets as well as in the international isles of major supermarkets. Ingredients: For the syrup: 1 lemon 2 cups sugar 2 teaspoons honey For the Semolina Cake: Butter for greasing pan 2 cups semolina 1 cup sugar 1 teaspoon baking powder ¾ unsalted butter, softened ½ cup plain, full-fat yogurt 24 blanched almonds to decorate Preparation: Preheat oven to 350F degrees. Grease a shallow 9x13-inch baking pan. Peel 2 to 3 strips of lemon peel off of the lemon and place into a medium saucepan. Juice the lemon and pour into the same saucepan. Add sugar and 1 cup water into the saucepan and stir. Bring to a gentle boil over medium heat, stirring occasionally. Stop stirring once the mixture begins to boil. Take syrup off heat, add honey, and stir. Allow to cool and discard lemon peel. Set aside to cool while making the cake. Mix semolina, sugar, and baking powder together. Add butter, blend well, and stir in the yogurt. Spread the mixture into the prepared pan. With wet hands, press down evenly, making sure that the surface is smooth and level. Lightly press an almond into the batter (with the top still exposed) spacing each one equal distances apart. Place 6 across the width of the pan and 4 down the length. Bake for 30 minutes and remove from oven. Cut cake in equally sized squares an almond in the center of each, being careful not to cut all the way down to the bottom of the pan (this causes the syrup to immediately sink to the bottom when poured). Cover with syrup. Allow to absorb syrup and cool before serving.