Basbousa
1:00 AM
This easy semolina cake is popular in Morocco, Egypt and elsewhere in the Arab speaking world. Commonly known as basbousa, in Morocco it may also be called chamia or qalb el luz. A quick, egg free batter moistened with yogurt is scored and decorated, baked until golden, then topped with sugar syrup. Sweet, moist and delicious!
You'll find a number of variations for basbousa including recipes with coconut, almonds or other ingredients. The syrup is sometimes flavored with lemon zest and vanilla, but in Morocco orange flower water provides traditional flavor. Some Moroccan families might layer the cake with pastry cream or garnish the top with a date and almond paste, but this recipe for almond basbousa keeps things classic and simple. There is less sugar in the batter than some other recipes, allowing the syrup to provide most of the sweetness.
0 comments