Moroccan Basbousa Bousboussa is one of the best known desserts in different countries of the Arab world. Its methods vary from country to country. It is said that the name Basbousa came from the word "bas" any attempt to mix the semolina with oil or oil and move it constantly, until the dough reaches the required strength. It is recommended that the chefs not replace the semolina with any kind of flour, and the taste of spices in a variety of flavors, such as lemon and orange skin, as well as cinnamon and cloves, and after it is removed. From the oven, pour the "sherbet" on top of it to take it from it. Sometimes it is decorated with nuts such as pistachios, almonds, coconut or other, as desired.
Method of preparation of Moroccan basbous ingredients
- 3/4 cup of coconut.
- a quarter cup of liquid milk.
- a quarter cup of sugar.
-Half a cup of vegetable oil.
- Half a tablespoon of yeast.
- Two medium-sized eggs.
- Half a cup of semolina.
Diameter:
-¼ teaspoon cinnamon.
- Half a cup of sugar.
- Half a tablespoon of cast water.
- Half cup of water.
How to prepare
- Put the semolina in a deep bowl and add his eggs and knead the ingredients well.
- Add sugar and liquid milk and add the yeast and continue to flipping.
- Add the vegetable oil and coconut and stir them with the mixture until it homogenizes with the ingredients.
- Protect oven at 180 ° C.
- Put the butter paper in the oven tray and pour the mixture.
- Put the Chinese in the oven and leave it for half an hour.
- Remove the Chinese from the oven and cut it and then set the
cold diameter.
Method of preparing the diameter:
- Put sugar in a saucepan and add water and leave them on fire with stirring.
- Add the cinnamon and water of the dice and leave the pot on the fire to boil and then lift it off the fire and let it cool.
Tips
- Add a lemon juice to the dill to make it well.
- Dressing can be decorated with almonds or any nuts.
- Set the cold diameter on the Basboush is hot or vice versa, that we leave the Perseus to cool, and then set the diameter is hot until the whole of the soil.
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