Cooking Arabic manna is not difficult, but it is better to do it in advance to let the cake brew overnight. Then he will be saturated with sweet and sour lemon syrup to the fullest. Basbusa is traditionally served with a cup of unsweetened strong coffee.

Ingredients

For mannik:

• fine white sugar - 1 glass;
• semolina (small) - 1 glass;
• wheat flour - 1 glass (possibly less);
• natural yogurt or kefir (fatty) - 1 glass;
• ground turmeric - a pinch;
• egg - 1 pc;
• coconut flakes - 75 gr;
• butter - 100 gr;
• baking powder - 2 tsp;
• vanilla sugar- 2 tsp (or a little vanilla);
• kernels walnut or almonds for decoration.

For lemon soak:

• freshly squeezed lemon juice - 3-4 tbsp. l;
• sugar - half a glass;
• water - half a glass.

Preparation

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Sift semolina through a fine sieve. Add sugar.

Add coconut flakes, vanilla sugar.



Mix all dry ingredients (except flour and baking powder), make a depression in the middle and pour in kefir or yogurt at room temperature. Combine ingredients.



The result is a thick mass that resembles semolina... Leave it for half an hour for the semolina to swell.



After 30 minutes, pour in the beaten egg. Stir the dough.



Turmeric is added to the manna for color. It must be mixed with a pinch of sugar and added to the dough. Stir.



Pour melted butter into the dough, warmer than room temperature. Add flour, baking powder, mix.

On a note... Add baking powder with flour, not before. If you add it to semolina with sugar, pour it with kefir and stand for half an hour, it will lose its properties, and the cake will not rise when baked.



The dough is not very thick and not quite homogeneous.



Put it in a pre-oiled form, spread the halves of the nut on top. Put in a preheated oven for 30-35 minutes, temperature 180 °.



Get the finished manna out of the mold, transfer to a dish. Cut immediately into chunks so that there is a nut in the center of each. You do not need to cut through to the end, otherwise the syrup will drain.



While the cake is cooling, make lemon syrup. Mix water and sugar in a small saucepan, pour in lemon juice. Cook at low boil for 5 minutes.



Pour the hot syrup over the cake, distributing it so that the syrup falls into the cuts.

- a recipe for another Arabic dessert.



Now the manna needs to stand and soak in the syrup. Cover with a large bowl and set aside overnight. Cut into portions in the morning. Basbusa, Arab mannik, ready! Enjoy.

Basbusa is a traditional sweet Arabian pastry. A very aromatic, delicate and crumbly cake made from semolina and coconut flakes, soaked in lemon syrup.

This wonderful pie is prepared very quickly and is eaten just as quickly. Try it yourself and enjoy the delicious taste of the melting-in-your-mouth Arabic Basbusa Pie.

In a cup I mix semolina, sugar, flour, coconut, baking powder and vanilla sugar.

Then I pour in vegetable oil and kefir, stir.

I introduce the scrambled egg, stir well.

I cover the bottom of the form with parchment, and grease the sides with margarine. I pour out the dough, level it, on top, without pressing, spread the almonds. You can take other nuts or do without them altogether. The height of the finished bass is 1.5-2 cm, consider this when choosing a shape. I have a shape of 25x25 cm. I put the pie in an oven preheated to 180 degrees for about 40 minutes.

And I'm starting to make the pie syrup. Pour water into a small ladle, add lemon juice and pour sugar, stir and bring to a boil, stirring occasionally, boil for 2-3 minutes. I cool the syrup.

I take the cake out of the oven and cool it for 15-20 minutes. Directly in the form with a sharp knife, I cut the pie into rectangular pieces and pour over the syrup. Cool the poured pie completely.

The bass is ready. To keep the cake crumbly and soft as long as possible, store it in a sealed bag or container.

Eastern sweets are a real holiday: they just melt in your mouth, are unrealistically tasty, and it's not very difficult to cook them. The only thing that confuses lovers of such pastries is that they are very sweet, just a high-calorie "bomb"! But I still want to eat oriental pastries, so sometimes you have to say "no" to the diet. Basbusa is one of the most popular and easy-to-prepare sweet Arabian products. It is very similar to the usual manna, but much sweeter and more tender.

Basbusa is baked like a simple pie: the dough is made, placed in the oven. An additional sweetness and softness to baked goods is given by syrup, which, according to any recipe for making basbus, must be impregnated with a still warm biscuit.

Classical arabic bass with almonds

You don't need to use almonds, but in this oriental pastry, almonds on top are an indispensable decoration, and they give an additional pleasant aroma to the product. Other must-have ingredients for a classic bassbusa are coconut flakes and semolina.

The necessary products for the Arabian bassbusa (a standard wine glass is used, where 200 g of water is placed):

• semolina - a glass without a top;
• flour - a glass without a top;
• coconut shavings - half a glass;
• kefir - a full glass;
• refined vegetable oil (odorless) - full glass;
• medium-sized egg - 1 piece (two small ones are needed);
• vanilla sugar - 1 standard small pack for baking;
• baking powder - 1 teaspoon;
• almond kernels.

Oriental pie on semolina, that is, bassbusu, after baking the cake, we will soak it with syrup, so it must be cooked in advance. The syrup should be warm, not hot, otherwise the semolina cake will "brew" and deteriorate. We make syrup in advance: mix half a glass of water with a glass of sugar, bring to a boil, squeeze out a third of the lemon, if there is no fresh lemon, we take a tablespoon instead lemon juice sugarless. Leave the syrup to cool down and start baking the bassbusu.

1. In one container, mix the bulk components: flour, coconut flakes, sugar, semolina, baking powder. Mix thoroughly until everything is completely mixed.
2. In another bowl, beat the eggs into foam, pour the kefir into it, mix again with a mixer. In the East, yogurt is often taken instead of yogurt, but it is more dense, and it is diluted one to one, that is, half a glass of yogurt is diluted with the same amount of water.
3. Pour beaten eggs with kefir into the dry ingredients, mix everything. We do it with a mixer, but at minimum speed.
4. You cannot store the dough for bassbus - as soon as it is kneaded, you must immediately put it in the oven. The dough comes out semi-liquid, it is poured into a baking sheet with high sides. If the baking sheet is Teflon, it does not need to be smeared with anything, simple - we coat it butter or cover with cooking paper.
5. Although the dough is semi-liquid, it can settle unevenly on the baking sheet, then you need to gently tilt the baking sheet in different directions so that it spreads to the edges.
6. On top, evenly (taking into account that we will cut into squares) lay out the almonds. The oven is heated to 200 degrees - put the dough in it. We take out the pie from the oven when the edges darken slightly: from the edge of the bass it is baked faster, you need to carefully monitor and pull it out of the oven in time, otherwise the edges will burn out and be hard. In the photo, baking was made in a round baking sheet, but the shape of the baking sheet is not important, a square one is even more convenient - it will be easier to cut.

1. The bassbus cake should stand for a few minutes outside the oven - it will settle slightly and release excess steam. But it should not be allowed to cool too much - after 5 minutes, as we took it out, we begin to cut it into squares or rhombuses. After that, we take the already warm syrup, scoop it up with a teaspoon, evenly pour the syrup over the surface, generously add it to the cuts. The syrup must be used completely: it is better if the bass will "flow" to them than it will come out dry.

The bass-busa cake should cool completely: if you take it out of the baking sheet while it is hot, it will break, and besides, it is soaked well with syrup from top to bottom during cooling.

Classic recipe with almonds and coconut flakes is considered universal, however there are many more variations on the bass theme with other additions, and they are just as tasty.

Other bass options

Semolina is the main ingredient in bass, it should always be. The syrup with which the biscuit is impregnated after baking is the second prerequisite in all cooking recipes. Replaced by almonds and coconut flakes.

Basbusa Turkish "Revani"

We cook in the same way, just don't put the almonds on top. Instead, when the cake has already been poured with syrup and it has cooled down, pour coconut flakes into each portion in peas.

Basbusa pistachio

We do not use coconut flakes, do not lay almond kernels on top. Instead of shavings, add a quarter cup of flour and a tablespoon of very finely ground pistachios to the dough. Just as when preparing Turkish bassbus, after soaking with syrup and cooling, pour a pile of ground pistachios on each portion.

Assorted Basbusa

On top, randomly (or with a pattern) lay out different nuts: almonds, walnuts, forest, peanuts.

The syrup can also have a slightly different composition. Who does not like sugary sweet, he cooks it with half the sugar. A very tasty and aromatic syrup will come out if you add a teaspoon of pink culinary water to it (or the same amount of rose jam without petals).

Basbusa - baked goods are unusually tender, they just crumble in the mouth, wonderfully suitable for tea and coffee. “The East is a delicate matter,” say those who do not know the traditions and cuisine of this part of the world. And those who know how to cook according to oriental recipes say: “The East is a wonderful land with excellent cooking”!

Prepare food.

Sift flour into a deep bowl, add semolina, coconut, sugar, vanilla sugar and baking powder.

Mix everything slightly.

Pour kefir into dry ingredients and stir.

Beat the egg lightly with a fork.

Add the egg to the mix.

Then pour vegetable oil into the dough and mix thoroughly. You should get an even, homogeneous and not thick dough.

Grease the baking dish vegetable oil and put the dough into a mold. I used a glass pan measuring 30x25 cm.

Put almond kernels on top of the dough. You do not need to press in the nuts. Bake the Arabian sweet "Basbusa" in a preheated oven at 200 degrees for about 45 minutes.

While the basbusa is baking, prepare the syrup. Pour sugar into a saucepan.

Add water and lemon juice. I replaced the lemon juice with a concentrate.

Put the syrup on fire and simmer over medium heat for 5 minutes. Then cool slightly.

Check the readiness of the bass with a dry toothpick.

Cut the hot pie into pieces right in the tin. There should be a nut in the middle of the piece. Brush the top of the bass with the syrup and soak the sweetness evenly with the syrup. Leave the bassbusa to soak for 5-6 hours.

Basbousa - egyptian pie with semolina, soaked in syrup.

This oriental sweetness popular throughout the Middle East and parts of Europe. There are many variations in how to make bassbusa, each with its own nuances. Some add eggs, others (like this recipe) use yogurt. Some use honey syrup, other - sugar syrup... Some syrups have a citrus aroma - perhaps with orange or tangerine zest, while others derive their aroma from spices such as cinnamon or cloves. All semolina desserts are good, but the real original granny's recipe is an absolute winner.

The following is the way to make a real Egyptian Babusa.

Basbusa with almonds and coconut

8 servings
For the test:
10 tablespoons unsalted butter (butter or margarine), melted, plus some extra butter to grease the skillet
1 cup of sugar
1 glass of natural yogurt
2 cups semolina)
1/3 cup milk
1 teaspoon baking powder

Sweet Cinnamon Syrup:
1 cup of sugar
1 cup of water
1 cinnamon stick
¼ teaspoon lemon juice

For decoration:
¼ cup coconut flakes
¼ cup chopped almonds

Preheat oven to 180-200 ° C. Grease round skillet oil (not glass)

.

Combine sugar and yogurt in a large bowl. Add semolina, milk and baking powder. Stir in melted butter slowly. Let the mixture sit for 10-15 minutes until the oil is completely absorbed.

Transfer the dough to the cooked skillet and spread over the entire surface. Bake in the preheated oven for 30 to 45 minutes, until the surface is golden brown.

Meanwhile, while the cake is baking, prepare the cinnamon sweet syrup. In a small saucepan, combine the sugar, water, and a cinnamon stick. Bring to a boil over high heat, stirring constantly, until the sugar is completely dissolved. Reduce heat to low and simmer for 3-5 minutes, until slightly thickened. Remove the pan from heat and add a few drops of lemon juice. Leave to cool completely. Remove the cinnamon stick (we added it only to get a special taste).

As soon as the bass is ready, you need to take it out of the oven, immediately pour the syrup onto hot pie! Let the finished bass cool down. (The syrup must be completely absorbed into the pie.) Tip: The syrup can be prepared long before baking the basbusa and left in the refrigerator to cool completely.

On top of the bass, sprinkle with coconut and crushed almonds. (You can also garnish with whole almonds before baking, spreading them over the entire surface.)

Cut the finished and chilled bassbusa into squares and serve!


Enjoy your meal!