Basbousa (Basbuusa) Basbousa بـسـبـوسـة

Basbousa (Basbuusa) بـسـبـوسـة

Basbousa

www.xawaash.com

Basbousa is a semolina cake popular in the Middle East as well as the countries along the Eastern Mediterranean shores. The cake itself is not too sweet but it is soaked with a sugar syrup scented with rose water.

It is very easy to prepare and the best thing we like about it is that you can make it ahead and serve it as a no-fuss dessert. We prefer to prepare the batter a day ahead then bake it just before the guests arrive. This ensures that we get the smell of freshly baked basbousa filling the house. Do this if your guests will be staying for a few hours as the basbousa needs to cool down before removing from the baking pan.

The eggs in the recipe can be replaced with a ¼ cup of yoghurt, and the coconut can be replaced with coarse semolina. We have another great recipe for basbousa that we hope to share with you in the future.

 

Print Recipe

Print Recipe with Photos

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 

Basbousa:

  • 1½ cups (293 g) Coarse semolina
  • ½ cup (93 g) Fine semolina
  • ⅔ cup (133 g) Sugar
  • 2 tsp (10 mL) Baking powder
  • 1 cup (90 g) Dessicated coconut (shredded)
  • 2 Large Eggs
  • ⅔ cup (167 mL) Unsalted butter (melted)
  • 1 cup (237 mL) Yogurt
  • 2 tsp (10 mL) Vanilla extract – or essence

Syrup:

  • 2 cup(s) (400 g) Sugar
  • 2 cup(s) (474 mL) Water
  • 1 Tbsp (15 mL) Lemon juice
  • 2 tsp (10 mL) Rose water

Directions:

Steps for preparing the basbousa

  1. Combine the sugar, water and lemon juice. Boil for 10 minutes.
  2. Add the rose water and stir well.
  3. Boil the almonds for 1 minute and then rinse with cold water. Slip the skins off.
  4. Combine all the ingredients for the basbousa and mix well.
  5. Transfer the batter to a 9″x13″ (23cm x 33cm) buttered baking pan.
  6. Level the batter then refrigerate for 1 to 2 hours.
  7. Score the basbousa into desired shapes. Place the blanched almonds on top of each square or diamond shape. Bake in a preheated oven for 40 minutes at 380°F/193°C.
  8. Pour the syrup on top of the hot basbousa then bake for another 15 minutes.
  9. Cut along the score lines and let it cool completely before serving.

 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Peera (milk fudge) sauce

  1. Cook 10 oz (300 mL) of condensed milk for 20 minutes, stirring well and often. The photos above show the different stages. Gradually add a cup (237 mL) of hot milk and mix well until you get a smooth mixture.

 

Sticky Basbousa Pudding


 

Basbuusa

www.xawaash.com

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Maqaaddiirta:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 

Basbuusa:

  • 1½ koob (293 g) Semoliina aad u shiidnayn
  • ½ koob (93 g) Semoliina aad u shiidan
  • ⅔ koob (133 g) Sokor
  • 2 qy (10 mL) Qamiir
  • 1 koob (90 g) Qumbe la qalajiyay ()
  • 2 Ukun , Weyn
  • ⅔ koob (167 mL) Buuro aan cusbo lahayn (la dhalaaliyay)
  • 1 koob (237 mL) Caano fadhi
  • 2 qy (10 mL) Faniilla

sirab:

  • 2 koob (400 g) Sokor
  • 2 koob (474 mL) Biyo
  • 1 QW (15 mL) Casiir liin dhanaan
  • 2 qy (10 mL) Maa’ alward

Diyaarinta:

Diyaarinta basbuusada

  1. Isku dar sokorta, biyaha iyo liin dhanaanta. Kari muddo 10 daqiiqo.
  2. Ku dar maa’ alward kaddibna walaaq.
  3. Almondka karkari muddo 1 daqiiqo, kaddibna biyo raaci. Diirka ka qaad.
  4. Waxyaabaha basbuusada isku wada dar ee si fiican u qas.
  5. Cajiinka ku shub dhalo ama bir foorno oo buuro la mariyay cabbirkeedana yahay 9″x13″ (23cm x 33cm).
  6. Cajiinka kor ka sin. Hal ama laba saacadood qaboojiyaha geli.
  7. Basbuusada sida aad jeceshahay u calaameey. Ku dub foorno lasii kululeeyay 380°F/193°C muddo 40 daqiiqo.
  8. Sirabka ku shub basbuusada oo kulul, kaddib foornada ku celi muddo 15 daqiiqo.
  9. Jar adigoo calaamadaha raaceysa. Si fiican u qabooji intaadan qaddimin.

 

Basbuusa


 

Basbuusa


 

Basbuusa


 

Basbuusa


 

Basbuusa


 

Basbuusa


 

Basbuusa


 

Basbuusa


 

Soos caano Baraawe

  1. Karkari 10 oz (300 mL) caano la gursiiyay lana maceenay (sweetened condensed milk). Karkari muddo 20 daqiiqo adigoo si fiican u walaaqeysa. Sawirrada kor waxaad ka arki kartaan marxaladaha kala duwan. Markuu midabka gaduuto, koob (237 mL) caano kulul kiskis ugu dar. Si fiican u walaaq ilaa uu kuuskuuska ka baabba’o.

 

Basbuusa Caano Baraawe


 

Basbousa

www.xawaash.com

La basbousa est un gâteau de semoule populaire au Moyen Orient et dans les pays de l’Est de la Méditerranée. Le gâteau lui-même n’est pas très sucré mais il est imbibé de sirop de sucre parfumé à l’eau de rose.

Elle est très facile à préparer et nous apprécions de pouvoir la faire à l’avance et la servir comme un dessert tout simple. Nous préférons préparer la pâte un jour avant puis la cuire juste avant que les invités arrivent. Comme ça le parfum de la basbousa toute fraîche remplit la maison. Cuisez la au dernier moment seulement si vos invités restent plusieurs heures car la basbousa doit d’abord refroidir avant d’être démoulée.

Les oeufs de la recette peuvent être remplacé par ¼ de mesure de yaourt, et la noix de coco peut aussi être remplacée par de la semoule épaisse. Nous avons une autre très bonne recette de basbousa que nous espérons partager avec vous dans le futur.

 

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 

Basbousa:

  • 1½ mesure (293 g) de Semoule épaisse
  • ½ mesure (93 g) de Semoule fine
  • ⅔ mesure (133 g) de Sucre
  • 2 cc (10 mL) de Levure Chimique
  • 1 mesure (90 g) Noix de Coco râpée séchée
  • 2 Gros Oeufs
  • ⅔ mesure (167 mL) de Beurre Doux (fondu)
  • 1 mesure (237 mL) de Yaourt
  • 2 cc (10 mL) d’Extrait de Vanille – ou d’essence

Sirop:

  • 2 mesures (400 g) de Sucre
  • 2 mesures (474 mL) d’Eau
  • 1 cs (15 mL) de Jus de Citron
  • 2 cc (10 mL) d’Eau de Rose

Instructions:

Étapes pour préparer la basbousa

  1. Assembler le sucre, l’eau et le jus de citron. Faire bouillir 10 minutes.
  2. Ajouter l’eau de rose et bien mélanger.
  3. Faire bouillir les amandes 1 minute puis les rincer à l’eau froide. Retirer les peaux.
  4. Assembler tous les ingrédients de la basbousa et bien mélanger.
  5. Transférer la pâte dans un plat beurré de 9”x13” (23cm x 33cm).
  6. Lisser la pâte et réfrigérer pendant 1 à 2 heures.
  7. Tracer des lignes sur la basbousa pour créer les formes désirées. Poser une amande blanchie sur chaque carré ou losange. Cuire 40 minutes dans un four préchauffé à 380°F/193°C.
  8. Verser le sirop sur la basbousa chaude et cuire 15 minutes de plus.
  9. Couper le long des lignes et laisser refroidir complètement avant de servir.

 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Basbousa


 

Sauce Peera (coulis de caramel)

  1. Cuire 10 oz (300 mL) de lait condensé pendant 20 minutes, en tournant souvent. Les photos ci dessus montrent les différentes étapes. Délier une mesure de lait chaud (237 mL) petit à petit et bien tourner jusqu’à obtenir une consistance lisse.

 

Pudding de Basbousa Collante


 

بـسـبـوسـة

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

بـسـبـوسـة
سميد خشن جم 293
سميد ناعم جم 93
سكّر جم 133
بيكنج باودر ملعقة صغيرة 2
جم 90
بيض 2
زبدة غير مملحة كوب
لبن زبادي كوب 1
فانيليا ملعقة صغيرة 2
شيرة
سكّر جم 400
ماء كوب 2
عصير ليمون ملعقة كبيرة 1
ماء الورد ملعقة صغيرة 2

 

طريقة التحضير:

 

طريقة تحضير البسبوسه

يخلط السكر، الماء وعصير الليمون ثم يغلى لمدة 10 دقائق -1
يضاف ماء الورد ويقلب -2
يغلى اللوز لمدة دقيقة ثم يشطف بماء بارد و يزال القشر -3
تخلط مقادير البسبوسه مع بعض -4
توضع الخلطة فى صينية فرن (23×33 سم) مدهونة بالزبدة -5
تسوى عجينة ثم توضع في الثلاجة لمدة ساعة او ساعتين -6
تقطع الى مربعات و يوضع عليها اللوز ثم تخبز في فرن مسخن مسبقا على حرارة 380°F او 193°C لمدة 40 دقيقة. -7
تسقي البسوسة الساخنة بالشيرة وتخبز مرة اخرى لمدة 15 دقيقة -8
تقطع وتترك لتبرد، ثم تقدم -9

 

بـسـبـوسـة


 

بـسـبـوسـة


 

بـسـبـوسـة


 

بـسـبـوسـة


 

بـسـبـوسـة


 

بـسـبـوسـة


 

بـسـبـوسـة


 

بـسـبـوسـة


 

سوس الفدج

يغلى 300 مل حليب مكثف محلى لمدة 20 دقيقة مع التحريك المستمر. يضاف اليه تدريجيا كوب حليب ساخن ويحرك جيدا -1

 

بودنج البسبوسة بسوس الفدج


 

 

 

 

 

 

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107 Responses to Basbousa (Basbuusa) Basbousa بـسـبـوسـة
  1. umulkheyr
    May 2, 2013 | 5:32 am

    asc

    • A&L
      May 4, 2013 | 12:35 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Mahadsanid walaal.

  2. Layla
    May 2, 2013 | 6:48 am

    Maasha Allah that was really good and I can’t wait to try it. But sister Semolinada xaniin soorta shiidan maahinoo, mid sifiican u shiidan iyo mida xoogaa waa ween aad isku dartay me eheenoo? Inshaa Allah waan isku dayi doonaa. And again thanks for your hard work jazaaka Allah

    • A&L
      May 4, 2013 | 12:44 am

      Waa ku mahadsan tahay faallada fiican. Semolina sarreen ayaa laga sameeyaa, soortana galleey ayaa laga sameeyaa.

  3. umo aisha
    May 2, 2013 | 8:21 am

    masha,alaah walalaha qaliga ah wax yaabo wanagsan ayaad sogalisan ajar alaah haidi siin mahad sanidiin

    • A&L
      May 4, 2013 | 12:46 am

      Mahadsanid walaal. Qayr ayaan kuu rajaynaynaa.

  4. Umu Hamim
    May 2, 2013 | 8:33 am

    Asselamu aleykum
    Thank you for this recipe. I was looking for this recipe in
    an easy way. Will let you know soon my result insha’allah.
    Jezakumulah heyr.

    • A&L
      May 4, 2013 | 12:47 am

      Wa’alaikum Assalam Waraxmatullahi Wabarakatuh.
      We will wait to hear from you. Thank you very much.

  5. huda
    May 2, 2013 | 9:45 am

    asc mansha alah gacmahiina ha idiin barakeeyo su,aal ban qabaa waxaan somali ku fahmiwayay kalmadan Semoliina ma ii jilcin karataa ado mahadsan hore uma maqal tnkz

    • A&L
      May 4, 2013 | 12:49 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin. Waa ku mahadsan tahay ducada wacan. Semolina waa sarreen la shiiday.

  6. xamdi sweden
    May 2, 2013 | 10:56 am

    Masha Allah, aad ayee u qurux badantahy, waana hubaa inee aad u macaantahy, gacantiina Alle hanoo dhaafo, Jiroo jooga waligiina reer xawaash.com

    aad ayaa idinku mahad celinaa. sida mar walbo waxyaabaha aan ku hamineeno inuugu so galisaan. aniga xamdi ahaan aad ayaa idin jeclahay

    • A&L
      May 4, 2013 | 12:51 am

      Walaasheenna qaaliga ah, Xamdi, Ilaahay ha ku jeclaado. Aad iyo aad ayaan u jeclaanay faalladaada. Waa ku mahadsan tahay hadalada wacan iyo ducada.

  7. SARAH
    May 2, 2013 | 11:28 am

    ASALAMU ALAYKUM I ALWAYS EAT BASBOUSA BUT I REALLY WANT TO TRY STICKY BASBOUSA PUDDING THANK YOU

    • A&L
      May 4, 2013 | 12:52 am

      Wa’alaikum Assalam Waraxmatullahi Wabarakatuh.
      Sarah, thank you very much for taking the time to comment.

  8. umu mohamed
    May 2, 2013 | 2:10 pm

    maasha alaah aad &aad u mahadsan tihiin wax badan aan raadiyay sida loo sameeyo basbuusaha qeer ilaahay ha idin siiyo walaalahayga qaaliga ah

    • A&L
      May 4, 2013 | 12:59 am

      Adigana qayr badan ayaan Ilaahay kaaga baryaynaa. Waxaan rajaynaynaa inaad jeclaatid markaad samaysatid. Mahadsanid walaal.

  9. Naima
    May 2, 2013 | 3:09 pm

    woow! I’ve had this dessert before but i never knew what it was called but it is yummy, i have all the ingredients at home excep rose water, i can’t wait to make this it’ll be interesting! i hope it turns our good for me as i’m a horrible cook especially since i have never made this or seen anyone who made it, Thank you so much, i will let you know how it turns our, i will make it this weekend insha’allah, it seems alot, does it get bad if i leave it outside for about one week or what is the best way to safe it so it doesn’t get bad? Thank you in advance!

    • A&L
      May 4, 2013 | 1:07 am

      Thank you very much for your comment. You can use vanilla or cardamom instead of rose water. We believe if you follow the steps it will turn out perfect, insha’Allah. You can use half the recipe and divide everything by two. You can store it in the refrigerator for up to two weeks.

  10. Naima
    May 2, 2013 | 3:20 pm

    Oh and one thing i noticed is that, your semolin flours are white but the only one i can found so far is yellow, does the color matter? it is gonna turn out ugly color if i use the yellow semolinas? Thank you again.

    • A&L
      May 4, 2013 | 1:11 am

      Many people use yellow semolina and it turns out nice. Good luck!

  11. umm R
    May 2, 2013 | 5:17 pm

    i ate this thing last friday after my meal i liked it i guesed it was made from semolina but i didnt know its name….thank you much for such suprises it means alot to because now i know its name and preparation i will defanatly make them tomorrow friday for my hubby inshallah.but i dont have rose water is there any altanative

    • A&L
      May 4, 2013 | 1:16 am

      Thank you very much for your comment. You can use vanilla or cardamom instead of rose water.

  12. ubaxeey
    May 2, 2013 | 5:24 pm

    asc maasha allah waad mahadsan tihiin walaalo ilaah ha din dhowro waan sugaaye maalin walbane waan soo booqdaa webkaan

    • A&L
      May 4, 2013 | 1:18 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aad iyo aad ayaa u mahadsan tahay. Waxaan rajaynaynaa inaad jeclaatid markaad samaysatid. Qayr ayaan kuu rajaynaynaa.

  13. ameerali
    May 2, 2013 | 11:11 pm

    assalamu alikum a&l, how are u guys,after longtime1,. why u guys use 2 different kind of semolina? or cani use instead of corse semolina, may I useregular fine semolina.2, cani skip the coconut or the recipe required or whats the subastute for coconut.3, why do we have 2 keep it in the refrigator for two hrs. I made severel type of basbousa in the past.please thankyou. ramalan around the corner im counting on you gys thankyou verymuch 4 ur effourts and ur hard work. may allah give long life to live,aameen. love ur cooking bye guys catch u later.

    • A&L
      May 4, 2013 | 1:35 am

      Wa’alaikum Assalam Waraxmatullahi Wabarakatuh.
      We are well and happy to hear from you. Thank you very much. If you use only coarse semolina, it falls appart easily. The fine semolina binds everything together, but if you use only fine semolina the texture will be compromised. You can substitute coarse semolina for the coconut as mentioned in the introduction. We refrigerated so it will set and the lines will be nice and strait when cutting. God willing, we will do our best to post nice recipes for Ramadan. Thank you. God bless you.

  14. um asmaa
    May 3, 2013 | 9:09 am

    asalaamu caleykum walaalaheyga qhaaligoow dhamaantiin waa mahadsantihiin maaashaa allaaah tabaarakllaah baarakallaahu fiikum dunyaa wal aqhira walaal wakumahadsantihin dhamantin basbuusada quruxda iyo macaanka isku darsatay niyadiina allaah haniiyeelo idinka iyo intii jeceshihiinba jazaakallaahu kheyrakum waqer jamic muslim

    • A&L
      May 4, 2013 | 1:43 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah, aad iyo aad ayaa u mahadsan tahay. Waan ku faraxnaa xiriiriskaada iyo ducooyinka fiican. Qayr badan oo aan dhammaan ayaan Ilaahay kaaga baryaynaa.

  15. Umuayub
    May 3, 2013 | 10:23 pm

    Mashaa alaah jazakumulah qeyr wax badan radinayay recipe gaan I can’t wait to try it mar labaad shukran ilaah ajar ha idinka siiyo

    • A&L
      May 4, 2013 | 1:44 am

      Mahadsanid walaal. Nala socodsii haddaad jeclaatid markaad samaysatid.

  16. Naafta
    May 4, 2013 | 2:24 am

    As salaama aleykum Leila and Abdullahi,

    I tweeted the request not that long ago and was elated to see the recipe on the site! A couple of questions, I only found one semolina in my local halal store and it was the yellow coarse one I believe? For fine semolina could I use “cream of wheat”? Can’t wait to make the dessert soon, jzk for all your efforts its been great to see the progression of the site.

    ohh, and if you consider requests I’d love to see a recipe for tamiir cake.

    • A&L
      May 5, 2013 | 9:37 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your comment. You could use cream of wheat or you can grind the coarse semlina. You can use a spice mill to grind the coarse one. We do consider requests and we add all of them to our to-do list. Can you explain what you mean by tamiir cake; do you mean a date cake?

  17. ummu rudayna
    May 4, 2013 | 11:13 am

    manshallah I am such a huge fan your website and your amazing delicious resipes. I’ve resently got married and learnt so much from your website may allah Swt reward you sister. This recipe is amazing and inshallah i will try my best to get it right. god bless you!

    • A&L
      May 5, 2013 | 10:35 pm

      Thank you very much sister for your comment and for being a fan of Xawaash. We wish you success in everything.

  18. fariida mahamud
    May 4, 2013 | 1:24 pm

    asc mnsha alllah jsk qeyra walalyeel aad ban u jecleestay waxaa iga suaal ah walalyal waxa is ticmashay laba galey mid aad u yar iyo mid garooso ah mada kale canaha garorka fadhiyo dhan ma iticmali karaa jsk qeyra illah ha nii hafido idinka iyo family amiiin

    • A&L
      May 5, 2013 | 10:39 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Mahadsanid walaal. Semolina galleey ma ahan, waa sarreen. Caanaha fadhiga hal koob ayaan isticmaalnay.

  19. Adriana
    May 4, 2013 | 5:38 pm

    The unforgettable basbousa…your cake reminds me of Ramadan and the wonderful time I spent in the Middle East:) I enjoyed basbousa a few times, but never made it at home. The closest I came to it was when I made Libyan Safra, also an aromatic semolina cake layered with date paste and soaked in syrup. Your pictures are stunning, especially the last one of the square basbousa.

    • A&L
      May 5, 2013 | 10:50 pm

      Who can forget basbousa? It is addictive. The basbousa that we cannot forget is the one we had in Al Tazaj Restaurant in Jeddan. We opted to start with the traditional basbousa and we hope to post a recipe for Al Tazaj basbousa. Thank you very much for your comment.

  20. umu ibrahim
    May 4, 2013 | 10:29 pm

    mashaa allah walaalyaal aad baaad ugu mahadsantihiin sida fiican aad noogu faa ideynysaan ilaahay haydinka abaalmariyo waxbadan baanu kafaaideysaney halkaas nooga siiwada yum food

    • A&L
      May 5, 2013 | 10:42 pm

      Waan ku faraxsan nahay inaad ka faa’iidaysanaysiin Xawaash. Waa ku mahadsan tahay faallada fiican iyo ducada. Qayr ayaan kuu rajaynaynaa.

  21. kharuuja
    May 5, 2013 | 1:43 pm

    asc wr wbr aad ayaad u mahadsantihiin bahda xawaash basbuusada inaan idin weydiiyo aan rabay hadana waxaan is dhahay iyagaa soo galinaayee iska dhaaf markaad soo galiseen aad ayaan ugu farxay ilaahay aduun iyo aakhira haidinka farxiyo aad ayaadna u mahad santihiin

    • A&L
      May 5, 2013 | 10:59 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Amiin walaal. Annagana ducada qaaliga ah aad iyo aad ayaan ugu faraxnay. Qayr badan oo aan dhammaan ayaan Ilaahay kaaga baryaynaa. Mahadsanid walaal.

  22. Hanaan
    May 6, 2013 | 9:41 am

    Salaam Alaikum,

    Your basboosa looks delicious! We often make basbousa but without the eggs.
    I would like to make it now, but have no yogurt, can I use milk instead? if so how much also can I forgo the coconut?

    Thanks.

    • A&L
      May 8, 2013 | 12:36 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your comment. You can substitute 2 Tbsp of oil for the eggs; you can also use 1 cup milk instead of yogurt. In place of the coconut use an equal amount of semolina.

  23. zuhura
    May 8, 2013 | 3:31 pm

    asc walalayal belwalba adjogtin leyla and cabdulahi aad ii aad ayo u mahad san tihin maxayelay angoo manta jogno dhulshashe ayad naso xasusisen rashinka dalken mar walbana waxan jeclahy wax walba ad sameysa inan jariwo alle hanaga dhigo kuwi janatul firdos isku arken allow amin idin kana ilahay ajar ha idinkasi umada wax badan aya u qawaten mahadsanidin

    • A&L
      May 10, 2013 | 6:11 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaal Zuhura, aad iyo aad ayaa u mahadsan tahay. Waan ku faraxnay faallada fiican iyo ducada wacan aad inoo soo qortay. Qayr badan ayaan Ilaahay kaaga baryaynaa.

  24. Naima
    May 8, 2013 | 5:10 pm

    Hello sis and bro, i just wanted to let you know that i made the basbusa, it was delicious and smelled real but mine came out bit hard on the top and didn’t had enough Syrup, can you please tell me what i did wrong? i threw away the one i made so i want to make another one soon. Thank you in advance.

    • A&L
      May 10, 2013 | 6:18 pm

      We think maybe something wrong with the measurements. We also provided weights, so you can go by weights. Try again and let us know. Thank you.

  25. sarah
    May 10, 2013 | 2:41 am

    I’ve made basbousa in the past and love it. I’m loving the variation with milk fudge :D can’t WAIT to try this, looks fudgilicious.

    • A&L
      May 10, 2013 | 6:33 pm

      Thank you very much Sarah for your nice comment. We wish you good luck.

  26. Nakhiil
    May 10, 2013 | 9:09 pm

    Dear Brother and Sister,

    Thank you for sharing this with us.I do enjoy learning about different ways to prepare the simple food that we used to enjoy long time ago. I was really impressed the structure of the Youtube videos. I consider myself to be a really good cook but when I watched some of the desserts segment, I had to rethink about my ability of cooking.

    Just a side note, would you guys add more to the pasta side and more of the Rice plus if it is not too much for y’all, why not adventure to the Moroccan and Mediterranean cuisine. Overall, great job and thank you!

    Nakhiil

    • A&L
      May 12, 2013 | 12:49 am

      Thank you very much our dear sister for your kind comment. We are happy that the website is to your liking. We started not that long ago and we will get to all those recipes, God willing.

  27. Amran
    May 10, 2013 | 11:41 pm

    Can you make a recipe for tilapia and K-k
    Thank you

  28. ummu sakaria
    May 11, 2013 | 6:12 pm

    asc ilahay ajar iyo xasanad aan dhaman aakhiro iyo aduunkaba hadinka siiyo sida wacan e aad walalihin ugu gargarten runti waxbadan wan idinka bartay hada wan tijabiyey basbuusaha horese uma aqoon marka hada waxooga waxa iga batay sonkorta waxan fahmi wayey qiyaasta 2/3 hadad wakhti haysaan cup ahan iigu sheega ama ts ahan,,,
    wad mahadsantihin wall

    • A&L
      May 12, 2013 | 12:30 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin walaal. Aad iyo aad ayaa ugu mahadsan tahay ducada iyo faallada wacan. Waa koobka oo saddex loo qaybiyey oo laba qaybood la isticmaalay. Haddaad wax kale u baahan tahay nala socodsii.

  29. Fardowsa
    May 13, 2013 | 8:16 pm

    asalamu 3aleykum! I can’t find corse semolina what else can I substitute with? jizakallah!

    • A&L
      May 13, 2013 | 9:38 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      You can use fine semolina, but you won’t have the same result. You can try ethnic stores or online.

  30. umu cabdulahi
    May 14, 2013 | 6:00 pm

    asc, walalaha sharafta badan bahda xawaash.com aad ayaan ilaah u mahadineeynaa iyo adinkaba in anagoo gurigeena joogna mar walbo cunto baraneeyso cusub maasha alah ilaah hadin xifdiyo waana tijaabiyay Basbousa waan wax igu cusbaa wuxuuna ii noqday qurux iyo macaan leeysku daray maasha alah baarakalaahu fii bahada xawaash.com

    • A&L
      May 16, 2013 | 1:56 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaasheenna qaaliga ah. Aad iyo aad ayaan ugu faraxnay inay kuu hagaagtay Basbuusada iyo inaad jeclaatay. Mahadsanid walaal.

  31. amiraa
    June 14, 2013 | 3:02 pm

    asc walaal aad baad u mahadsantahay waxaan kuweydiinaya bake kaliyah miyaan u isticmaala dubida mise broil imisa daqiiqo ban bake kuduba imisa ban broil kuduba kor iyo hooos ma wada daaarmaya oven keyga plzzz ii so jawaab inaan sameeyo ban rabay kheyr alle ha idin siyo

    • A&L
      June 15, 2013 | 10:35 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Bake keliya isticmaal. Sida ku qoran fiidiyaha ama boga “Ku dub foorno lasii kululeeyay 380°F/193°C muddo 40 daqiiqo.”

  32. hodan
    June 18, 2013 | 2:29 pm

    asc walal horta wa mahadsan tihiin faaida aad no faiideysaan anaga oo guryaheena joogna waxan idin weydiinaa sarren ma waxad ka wadaa qamadiga mise waa wax kale. mahadsanid

    • A&L
      June 19, 2013 | 12:39 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan. Sarreen iyo qamadi waa isku hal.

  33. Anjana
    June 19, 2013 | 4:29 am

    Is there a vegetarian basbousa? Or can the egg be replaced with any other vegetarain ingredient?

    • A&L
      June 21, 2013 | 1:30 am

      As mentioned on the introduction you can replace the eggs with two cups yogurt.

      • Hanaan
        July 17, 2013 | 1:35 pm

        whoaaa two cups?? in your recipe you said 1/4 cup of yogurt.

  34. Diala Kourie
    June 26, 2013 | 7:04 am

    Dear,

    Thank you for the wonderful recipe.
    But I noticed that you put 2 times 1/2 cup fine semolina in the video.
    Which is the correct one? Video or written recipe?
    Thank you.

    Best regards,
    Diala

    • A&L
      June 26, 2013 | 10:59 pm

      You are very welcome, Diala. We used 2 1/4 cups, so it is 1/2 cup. Thank you for your comment.

      • Diala Kourie
        June 27, 2013 | 6:40 am

        Thank you!!! I will make it this weekend but without the eggs, like we prepare it in Lebanon :)

  35. Sadia
    June 26, 2013 | 2:37 pm

    Asc aad baad u mahad san tihiin wax badan baa rabey in aan waxeeyo Basbousa laakiin ma heyn ingredients kiisa, mahadsa nidiin. waxaan qabaa su,aal ku saabsan Basbousa Coarse semolina ma ku ba dali karaa coconut?

    • A&L
      June 26, 2013 | 11:32 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waxay nala tahay inaad ku beddeli kartid haddaadan haysan, laakiinse ha ku badinin. Semoliinada shiidan ha ka badato qumbaha. Mahadsanid.

  36. Hanaan
    July 17, 2013 | 1:12 pm

    Salaam ALaikum,

    it is me again and guess what I made Basbusa using your recipe again. ONly thing is I didn’t have coconut so added a cup of coarse semolina..I have a feeling i messed up since it was more doughy and less batter like. When you said substitute equal quantities of coconut with coarse semolina you meant equal quantities in weight right?

    • A&L
      July 18, 2013 | 1:37 am

      Wa’alaikum Assalam Warahmatullaahi Wabarakatuh.
      Use the same weight of semolina as the coconut since the coconut is less dense.

  37. Hanaan
    July 18, 2013 | 10:43 am

    too late now I binned it. I can’t believe how dumb I was to put a whole cup Lool.

    • A&L
      July 19, 2013 | 9:56 pm

      It is Ok. We learn from our mistakes.

  38. Nabz
    August 1, 2013 | 7:08 pm

    A.alkm, ur blog is wonderful mashaAllah!loving the recipes..my first dish to try was basbousa which I made today and it turned out perfect mashaAllah.May Allah reward u and your family, Ameen.
    Just a question, I made two batches of the recipe. One tray is still in the fridge not baked.is it okay if I bake it tmrw instead?

    Jazakallahu kheyran.

    • A&L
      August 2, 2013 | 12:24 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your comment. You can bake it the next day, but make sure you cover it with cling wrap so the top won’t dry.

  39. Nabz
    August 1, 2013 | 7:57 pm

    Oh just read ur introduction that u usually make the batter 1 day ahead! That answers my question.
    Fiamanillah.

  40. Qaali Omar
    August 6, 2013 | 7:44 am

    asc ramadanul karim iyo ciid wanaagsan walaal , salaan kadib walal waxaan rabay inaa idin weydiiyo hadii aan heysanin sareen shiidan ma isticmaali karaa soorta galaayda laga sameeyay
    Rabbi haniga cafiyo danbiyadiina insha allah

    • A&L
      August 7, 2013 | 1:44 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Galleeyda soorta laguma beddeli karo, sababtoo ah ma bislaanayso. Mahadsanid.

  41. Ikraam
    August 10, 2013 | 11:59 am

    S/c xawaash.com eid mubaarak waxaan idin waydiinayaa walaalayaal idinkoo mahadasan semoline ha ma sareenka markuu shiidan yahay baa ladhahaa mise isagoo shiidan markaa sii shaqshaqo inta shaqshaqa ku harta oo adag miyaa mahadasanidiin

    • A&L
      August 10, 2013 | 6:53 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Ciid Wanaagsan walaal. Semolina waa sareenka shiidan oo budada lahayn. Soorta galleeyda ayey ka sii shiidan tahay.

  42. Hiba M
    August 12, 2013 | 10:07 am

    Ciid wanaagsan Xawaash.com (Cabdulaahi iyo Leyla), Ilaahay waxaan idiinka baryayaa in uu sanad khayr qaba idiinka dhigo. Website kiina hadda waa favorite-kayga. Love the Somalian pictures, very creative Ma sha Allah! My girls love to cook with me and they appreciate the measured recipes :)

    • A&L
      August 13, 2013 | 12:10 am

      Ciid Wanaagsan walaal. Waan ku faraxnay faallada iyo ducada. Adiga iyo reerkaada qayr abadan ayaan kuu rajaynaynaa. Mahadsanid walaal.

  43. Susu
    September 1, 2013 | 8:40 am

    Salam alaikum;
    If I were to reduce the amount of sugar in the recipe how do i go about doing that?

    Thanks in advance.

    • A&L
      September 2, 2013 | 2:19 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      You can reduce the amount of syrup you pour on it.

  44. umm Ahmed
    October 4, 2013 | 4:22 pm

    Assalam Wa’alaikum, MashAllah lovely recipes and thanks for sharing them with us.I tried the basbousah but the only thing was the egg smell put me off, is there anything I could use to get rid of that. Thanks Look forward to hearing from you. Jazakum Allah Khair InshAllah.

    • A&L
      October 6, 2013 | 8:57 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you for taking the time to comment. You can replace the eggs with 1/4 cup yoghurt.

  45. amina
    October 6, 2013 | 12:51 pm

    Assalam Wa’alaikum,

    I’m planning to make basbouma. I have all the ingredient I can’t find the coarse semonila , whats semolina 2 ? Is fine semolina ok .
    You have made cooking so enjoyable for us , thank you .

    • A&L
      October 7, 2013 | 9:25 pm

      You can use cream of wheat instead of the coarse semolina. If you use only fine semolina, it won’t have texture. Thank you for the comment.

  46. Celmah
    January 14, 2014 | 1:21 am

    Assalamo alaykum walaal

    Can I use olive oil instead of unsalted butter ? If so, how many cups of olive oil I should use ?

    It will be my first time to bake Basbousa cake, I want to try a smaller portion. So should I just divide all ingredients into half ?

    Mahasanid walaal.
    Celmah

    • A&L
      January 14, 2014 | 9:39 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      It is better if you use flavourless oil. You can use the same amount as the butter. Yes, divide everything by half.

  47. Magda
    February 1, 2014 | 11:59 am

    It looks very, very…yummy! In my country: pyszności! I love your blog and movies :-)

    • A&L
      February 3, 2014 | 1:18 am

      It is good to know that you have the same thing in your country. Thank you for the comment.

  48. [...] che differiscono molto poco tra loro: una è quella del basbousa libico, un’altra è del somalo e l’ultima è dell’egiziano. Fatemi sapere se vi piace e… buon [...]

  49. UmuHamim
    March 19, 2014 | 10:14 am

    Asselamu aleykum
    I always do this recipe for a family and friend gathering which everyone
    loved it.
    I am waiting for your “Baklawa” recipe now. And keep your good work!!!!!
    Jezakumulah Khayren again.

    • A&L
      March 20, 2014 | 12:12 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your feedback. God willing, we will post baklava in the near future.

  50. Umuhamim
    April 21, 2014 | 3:48 pm

    Asselam aleykum
    I always prepare this sweet for special occasions but I was thinking
    if there is any substitution for the coconut. Because I remarked that
    kids doesn’t like the taste of it.

    Jezakelah.

    • A&L
      April 22, 2014 | 2:40 am

      Wa’alaikum assalam warahmatullahi wabarakatuh,

      You can replace the coconut with coarse semolina. Use the same weight as the coconut you are replacing, so you will need to use 1/2 cup coarse semolina which is approximately 95 grams.

  51. Deeqa
    May 23, 2014 | 8:46 pm

    Asc salan sare bur malagu daraayo miyaa

    • A&L
      May 25, 2014 | 12:51 am

      Noocaan bur uma baahna.

  52. abu ahlaam
    July 8, 2014 | 2:46 pm

    Asc waad mahadsantihiin ilaah ajar ha niga siyo
    wee ka faaiideesteen inta wax kariska kaseen
    maa noo fiirisiin raashinka yamanta (futa muus, futha timir)
    Thanks.

  53. ramesh
    September 12, 2014 | 11:29 pm

    Instead of coconut , can I use carrot or pine apple which is grated.

    Instead of eggs, can I add milk, If so , please let me know how many cups to be added

    • A&L
      September 13, 2014 | 1:28 am

      It will be a different recipe.

  54. F Khalil
    October 22, 2014 | 5:14 pm

    I just made this and it is to die for. The only change I made was to add 1/2 the amount of syrup and it was sweet enough. Thank you for this wonderful recipe.

    • A&L
      October 26, 2014 | 2:54 pm

      Well done! Thank you for your comment.

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.