Middle eastern dessert

     Basbousa

Basbousa  is a traditional middle eastern dessert. It is a semolina cake sweetened with sugar syrup. There are many ways of mslimv this delish recipe. Each of miidle eastern countries make it in their own special way.

RECIPE:

Ingredients:

Semolina cake

• 1 cup granulated sugar 
• 1 cup milk
• 2 cup semolina
• 1/2 tsp baking soda
• Nuts 

Syrup

• 2 cup sugar
• 2 cup water 

Directions:

1. Mix all the dry ingredients of the cake (except nuts).
2. Then add milk and mix well.
3. Grease the pan and pour the batter. Let it rest till semolina absorbs all the milk.
4. Till then prepare your sugar syrup.
5. Add water and sugar in a pan and let it cook on medium heat till it boils and then turn off the stove.
6. Then you can form any pattern on the cake u like diamond , square and fill the blocks with any nuts u like 
7. Bake the semolina cake  in preheated oven at 170°C for 35 to 40 mins until it turns golden in colour.
8. Pour the room temperature syrup on the cake.
9. It is best if u let it rest for 4 hours or overnight before serving.

Do try the recipe and let me know how it turned out in the comments section below.

 

 

 

                             

                                  SOUFFLE PANCAKE

Heard a lot of hype of pancake, as it is one of the most trending food. So, decided to give it a try. But as I did a lot of research and has seen flattening disasters and I was quite afraid and tried with small quantity that is quantity of ingredients is enough for one big pancake or two small.

 

WHAT IS SOUFFLE? 

 

Soufflé pancakes are nothing but eggs. Meringue created with eggs whites helps them to rise as the recipe don't calls for baking powder or baking soda. There fore egg whites has too been for long until stiff peaks are formed.

 

 

 

 

TIPS FOR A PERFECT PANCAKE:

1. Beat your egg whites till then have stiff peaks but here you have to be careful as if you over beat the egg whites they will break into pieces if under beaten they wont be fluffy.
2. Preheat your pan on lowest possible heat.
3. Cook on low heat, with lid on, on a low heat.
4. Add little bit of water i.e. around 1 tbsp. to keep the moisture in the pan.

 

Recipe:

 

 

 

 

 

 

Ingredients:                                                         

 

1 large egg (room temperature)

2 tbsp. all purpose flour

1 tbsp. milk

1 1/2 tbsp. sugar

1/2 tsp. vanilla essence

3 to 4 drops of lemon juice or vinegar to stabilize your meringue

 

Directions:

 

• Separate the egg yolk and egg white.
• In egg yolk add flour and milk, mix to combine and then add vanilla essence and mix until combined.
• In egg whites add vinegar to stabilize the meringue, start with medium speed.
• When the egg whites are foamy add sugar for about 3 mins and increase the speed to high.
• Stop immediately stiff peaks are formed.
• Fold the meringue in two batches in yolk mixture. But be careful don't mix it to fast as you will lose all the air you have filled in egg whites.
• Grease the pan and preheat it and then either with a spoon or piping bag scoop the batter in the pan
• Now put the lid let it cook on a very low heat as soon as you see sides are dry flip the pancakes and cook them on the other side add little water to keep the moisture.
• Turn off the heat and let them rest for a min will lid on.
• Serve hot.

 

Do give it a try and let me know how they turned out.