My husband recently had a family reunion. His aunt kindly organised a weekend at her
farm so all the extended family could attend. We decided that we would go for a
night and Alexander could camp outside with daddy and I would stay indoors with
Mr Goo (Alexander’s affectionate name for his little brother).
What to make, what to take?
Aunty Judy thought we could bring along some biscuits. Jamie thought that meant Tim tams and I of
course thought that meant anything to have with tea and coffee. I decided to make Basboussa with
yoghurt. Another opportunity to make
something I could photograph but not have to eat it all.
This recipe is one that my sister-in-laws' mother shared with
me. My mum never made it with yoghurt
but after my brother married an Egyptian I was introduced to variations to the
recipes that I grew up with. This is one
of them.
2 cups semolina, (1 cup coarse and 1 cup fine semolina if
you can get it)
1 cup sugar
1 teaspoon baking powder
1 cup plain yoghurt
125g unsalted butter, melted
Syrup :
2 cups sugar
2 cups water
juice of half a lemon
a few drops of vanilla essence.
To make syrup:
Combine sugar, water and lemon juice in a saucepan and cook on medium
heat for 10 minutes until syrup thickens.
Add vanilla and leave to cool.
For the Basboussa, combine semolina, sugar, baking powder,
and yoghurt in a large bowl.
Add melted butter and mix. Transfer mixture into a greased
tray, 30cm x 25cm, and press firmly. Cut
into squares.
Bake at 180°C
(350°F/Gas
mark 4) for 40 minutes or until golden brown.
Remove Basboussa from oven and pour cooled syrup over hot
Basboussa.
This turns out to be a big hit but after all the packing
required to go anywhere, let alone away for the night, there was no time for
photos before we left so I will have to make it again after all to get a photo...
Well, it has been quite a while since the family reunion but I have finally got a photo to attach to the blog.
Some of the things & kitchen essentials I use while making pickles around my kitchen.
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