I lied 😅, it's not the most Popular Ramadan Dessert, that's actually Konafa, but the title works better this way. Hope you try out this super decadent dessert!
It depends on the region really. Here in the gulf it's more popular than konafa. Both are still not as common as Loqaymat. Your channel is great keep up the good work :)
Thank you so much for this recipe. My father was a master basbousa maker but the recipe was lost to us when he passed on. My dad's version did not include coconut and he used only yogurt. I will most definitely make your recipe as written but I would love to adapt it excluding the coconut in memory of my Baba, Allah yerhamoh!
Salaam. I use a recipe that is simpler than that & uses butter, yoghurt sugar, coconut with some raising agents. It uses coarse semolina though as that helps bind the dessert much better. I use orange blossom as that was how I had it when I first tasted it in Jerusalem. It was so good, I am ashamed to admit, I went back for seconds & thirds ☺
In egypt there are basbousa mix similar to cake mix boxes you buy. just add gee and yogurt and pop in the oven. i would recommend it for beginners as well.
Wonderful desert Obi! We call this 'Samali' in Greece. We make it exactly the same but add orange juice and it's grated rind and mastiha (Chios mastic gum) in the mixture. rose/orange blossom water/cinnamon sugar syrup. Soooo good. 💕
Here in Lahore Pakistan one of the buffet restaurant has it in desert section and I swear I went to that place so many times because of Egyptian basbosa
Wow, the research and effort put into this recipe video is amazing. I want to learn more about Middle Eastern desserts thanks to your channel. It's so interesting.
Thank you so much for this channel. When I was 9 years old my parents and I moved to the UAE. I lived there for 7 years. These recipies are the closest I can get to food from my childhood
Yessssss I worked at an ESL school and one student from Libya would make this for us each month. I LOVED IT. She used coconut and called it harissa cake. I can't wait to make this
How would your mum not let you use the kitchen?! Especially if you're making something as delicious as basbousa! There's even (at least one) a song about basbousa...well actually, it's about a boy who is in love with a girl who doesn't know he loves her...and he calls her "Basbousa" as a term of endearment. It was sung by a Druze guy called Sharif when he was just a kid. It's really quite sweet! Good luck with the recipe and Ramadan Mubarak!
You and your wife make fantastic content. Your now my favorite channel. I binge watch! About this cake I made something very similar last week by accident...... I had a little batter from a white boxed cake left over and added desiccated coconut ghee and other ingredients to stretch it and it was amazing!
Looks so good... the syurp at the end reminds me of a baklava type finish, while the semolina reminds me of Indian semolina sweets or halwas, and the baking is entirely a middle eastern thing.
I like precise recopies so I followed your recipe religiously and the result was exactly as you described, amazingly delicious and easy at same time so big thanks for the great work and keep doing delicious and clear recipes for people like me 😊
Hi! Thanks so much for this recipe; I’ve been hoping you’d share one here. I purchased two prepared mixes by Holw El Sham - one with hazelnut and one with coconut - but also bought semolina hoping to find a good recipe. Two questions- can I choose to add almond extract to the sugar syrup instead of Rose or Orange Blossom and, is there a more elaborate version? You mention beginner friendly here and I wasn’t sure if THIS one is beginner friendly or ALL recipes are. Can’t wait to try it!
I got another version from the Balkans, it uses a cup of oil, semolina, wheat flour, milk and jam and half a cup of sugar and some baking powder - it doesn't get crispy but keeps together without a hitch and doesn't need the traditional syrup. Your version does look awesome though.
كل سنة و انتم طيبين Love ur description actually more than anything..I make basbosa but from a ready mixed semolina and coconut sold in stores all u have to do us to add yogurt and ghee 😉..it is quit popular because not many people know the exact weights and tricks nowasays 🤭
hey guys u have to try my recipe for basbusa for the syrup first add 3/4 cup of water and 3/4 cup of sugar to pan cook it in low heat when it start boil add few drops of lemon juice and turn off the heat turn ur oven at 180 C as if u bake normal cake to make basbusa mix 300 g of semolina 100gm sugar coconut 10 g 1 egg 1 tea spoon of paking powder vanilla powder 1 g 110 g yogurt 3/4 cup half of it butter half of it cooking oil "corn or sun flower oil" mix it all together and let it rest for 5 min it should like smoothie some" raw" almond " optional " to bake it u need aluminum sweets pan i use size 24 cm round one ... use any aluminum pan pour the basbusa mix add the almond to the top of it and to oven basbusa take few mint to cook u should keep watching when u see the edge of basbusa turn light orange turn of the oven and turn on the broiling when the basbusa turn deep orange it its ready take it out and add the "cold " syrup ... cover it and wait it to cool down digin
I recall eating this cake, which I bought one time on a whim at my university's cafeteria, and realized I was having a sugar high after finishing a piece because my vision started to get a bit hazy and I felt a bit tipsy lol. It was super sweet and my body couldn't handle that much sugar. I get why this dessert is popular during Ramadhan because the sugar is needed to keep energy levels up.
middle eats viewers i need some aid, a while back i watched a recipe video of a middle eastern dessert that was similar to this, made in a pan just like a cake then cut into pieces and bathed in syrup, served just like the basbousa, but the dough was rather like a churro or choux dough, made with wheat flour, now i want to make it but i don't remember what video it was from nor the recipe name, any help? (edit sorry for my lack of guidance)
@@user-xy5bc5mq4r thank you for your help but that's not it either, the one I'm after looks like the basbousa from the middle eats video only the dough is prepared like the churro dough
Hi! I always make your recipes and they are always great. For some reason, this one turned out really dry. My oven isn't great so it can be that. Maybe I left it for too long?
All my husbands has talked about is that nobody's wife has made basbousa this Ramadan. Im not muslim and have only eaten it once. So I'm going to surprised him and make some today. I'll also make some for all the people that attend the mosque tonight.
I mean it is kind of quick if you have everything on hand. You can make it in 30 minutes max from start to finish, and most of that time it's just in the oven.
A question I always ask is the difference between basbousa and hareesah… the recipe you showed here for basbousa is closer to the hareesah we make here (or at least my mom makes) in Jordan… so what is the hareesah the Egyptians make? I would love to see a video for that!!!
From my understanding, the consumption of sweet treats during Ramadhan increases exponentially because the sugar helps keep energy levels up after Iftar for the Taraweeh prayers. Heavy meals usually makes you sleepy and sluggish afterwards, which is why sweet treats are vastly preferred. In Malaysia where I live, we usually start the breaking of fast with soft cakes called 'kuih', which have many types and can either be sweet or savory, but a majority sold during this time are the sweet ones.
I can't stand coconut in basbousa either. You cannot taste the coconut in this recipe. The coconut adds to the complexity of the flavour but the actual basbousa doesn't taste of coconut :)
While watching this video, i couldnt help but wonder. So milk protein in the butter is not good, because it changes the texture, but milk protein in the jogurt and milk is fine? okeeeeeeeeey.
I lied 😅, it's not the most Popular Ramadan Dessert, that's actually Konafa, but the title works better this way. Hope you try out this super decadent dessert!
It depends on the region really. Here in the gulf it's more popular than konafa. Both are still not as common as Loqaymat. Your channel is great keep up the good work :)
I was about to turn on the RUclips Karen mode. :D
have a great one. love your recipes
Actually in ksa basbusa is more popular than kunafa, mostly we eat it in eid not ramadan, luqaimat is in ramadan.
So interesting that it is actually more popular in some countries! Is the syrup any different in the gulf?
@@MiddleEatsThe syrup recipe is the same & it's mostly mixed with rosewater. It depends on the household though, some prefer it plain.
Thank you so much for this recipe. My father was a master basbousa maker but the recipe was lost to us when he passed on. My dad's version did not include coconut and he used only yogurt. I will most definitely make your recipe as written but I would love to adapt it excluding the coconut in memory of my Baba, Allah yerhamoh!
Allah Yerhamoh, hopefully it's close to his and you can figure out how to recreate it!
Salaam. I use a recipe that is simpler than that & uses butter, yoghurt sugar, coconut with some raising agents. It uses coarse semolina though as that helps bind the dessert much better. I use orange blossom as that was how I had it when I first tasted it in Jerusalem. It was so good, I am ashamed to admit, I went back for seconds & thirds ☺
In egypt there are basbousa mix similar to cake mix boxes you buy. just add gee and yogurt and pop in the oven. i would recommend it for beginners as well.
Timing couldn't have been better! I literally have 3 different recipe tabs open for Basbousa right now. Thank you so much.
Only 3? Lol. I’m with you.
Wonderful desert Obi! We call this 'Samali' in Greece. We make it exactly the same but add orange juice and it's grated rind and mastiha (Chios mastic gum) in the mixture. rose/orange blossom water/cinnamon sugar syrup. Soooo good. 💕
Ooooh that sounds so good, orange and mastic seem like a perfect combination!
Sounds great
have to try Samali 😍
Here in Lahore Pakistan one of the buffet restaurant has it in desert section and I swear I went to that place so many times because of Egyptian basbosa
Wow, the research and effort put into this recipe video is amazing. I want to learn more about Middle Eastern desserts thanks to your channel. It's so interesting.
Thank you so much for this channel. When I was 9 years old my parents and I moved to the UAE. I lived there for 7 years. These recipies are the closest I can get to food from my childhood
All of your tweaks and tests shine through - your advice is so thorough and practical!
Happy ramadan obi! Peace to you and yours
Wow, that is the best looking ghee ive ever seen. It's so vibrant
I thought this sounded familiar, and it is! My family has tishpishti all the time for Passover :) lovely recipe and video, have a happy Ramadan!
Wonderful! Cannot wait to try this. It’s reminiscent of a South Indian semolina pudding I love.
Ah that's cool. I love Indian sweets!
Rava kesari for the win.
Basbousa has a firm texture.
You two have such a wonderful youtube channel
Ramadan mubarak
Yessssss I worked at an ESL school and one student from Libya would make this for us each month. I LOVED IT. She used coconut and called it harissa cake. I can't wait to make this
Happy Ramadan everyone!
Thanks for another great video! I might force my mum to let me use the kitchen to try making this :)
Awesome, hope it turns out nice!
How would your mum not let you use the kitchen?! Especially if you're making something as delicious as basbousa! There's even (at least one) a song about basbousa...well actually, it's about a boy who is in love with a girl who doesn't know he loves her...and he calls her "Basbousa" as a term of endearment. It was sung by a Druze guy called Sharif when he was just a kid. It's really quite sweet! Good luck with the recipe and Ramadan Mubarak!
Truly love your accent, keep up the quality content 👌
My mom use sesame paste to lubricate the try, the flavor is unbelievably mouthwatering
Interesting, I can imagine it would be quite a bit nutty!
Here I am on a low carb diet, drooling over dessert videos. 🤣
Thank you for sharing your food with us, that looks delicious!!
You and your wife make fantastic content. Your now my favorite channel. I binge watch! About this cake I made something very similar last week by accident...... I had a little batter from a white boxed cake left over and added desiccated coconut ghee and other ingredients to stretch it and it was amazing!
Looks so good... the syurp at the end reminds me of a baklava type finish, while the semolina reminds me of Indian semolina sweets or halwas, and the baking is entirely a middle eastern thing.
I'm a hardcore basbousa hater but your videos are always fun to watch.
omg would love a vid on your experiments for the recipes!
I like precise recopies so I followed your recipe religiously and the result was exactly as you described, amazingly delicious and easy at same time so big thanks for the great work and keep doing delicious and clear recipes for people like me 😊
What an interesting dessert. I’m going to have to look for the ingredients and give this a try. Looks delicious!
رمضان مبارك!
Another great video. Also, thats a lovely tan, clearly you had a fantastic time on your recent travels.
I really appreciate the research that went into this.
Reminds me of those olive oil cakes you see in Italy. I wanna try!!!
I bet this would be perfect to bake in a springform pan like a cheese cake.
That way you could take the entire dessert out and present it whole.
Watching this video while fasting is torture...Great video and amazing quality
Nice tan, Obi! Hope you had a nice vacation!
Basbousa is an originally Egyptian recipe. In addition to the syrup,
Egypt Cames, and after it Cames the history
I Love your videos! I followed a few of your recipes before and absolutely loved them❤️
Excellent work, brother.
Love basbousa, thanks for the recipe!
That looks marvelous. 👌
Really want to try this now
Hi! Thanks so much for this recipe; I’ve been hoping you’d share one here. I purchased two prepared mixes by Holw El Sham - one with hazelnut and one with coconut - but also bought semolina hoping to find a good recipe. Two questions- can I choose to add almond extract to the sugar syrup instead of Rose or Orange Blossom and, is there a more elaborate version? You mention beginner friendly here and I wasn’t sure if THIS one is beginner friendly or ALL recipes are. Can’t wait to try it!
I got another version from the Balkans, it uses a cup of oil, semolina, wheat flour, milk and jam and half a cup of sugar and some baking powder - it doesn't get crispy but keeps together without a hitch and doesn't need the traditional syrup. Your version does look awesome though.
Nice Tan :D
كل سنة و انتم طيبين
Love ur description actually more than anything..I make basbosa but from a ready mixed semolina and coconut sold in stores all u have to do us to add yogurt and ghee 😉..it is quit popular because not many people know the exact weights and tricks nowasays 🤭
Looks delicious, might have to try that! Ramadan Kareem!
Ramadan kareem to you too! Thank you
Ive played around with the recipe a bit and found that flavored syrups like ginger, peppermint and chai make it a whole lot better.
hey guys u have to try my recipe for basbusa
for the syrup
first add 3/4 cup of water
and 3/4 cup of sugar to pan
cook it in low heat when it start boil add few drops of lemon juice and turn off the heat
turn ur oven at 180 C as if u bake normal cake
to make basbusa
mix
300 g of semolina
100gm sugar
coconut 10 g
1 egg
1 tea spoon of paking powder
vanilla powder 1 g
110 g yogurt
3/4 cup half of it butter half of it cooking oil "corn or sun flower oil"
mix it all together and let it rest for 5 min it should like smoothie
some" raw" almond " optional "
to bake it u need aluminum sweets pan i use size 24 cm round one ... use any aluminum pan
pour the basbusa mix add the almond to the top of it and to oven
basbusa take few mint to cook u should keep watching when u see the edge of basbusa turn light orange
turn of the oven and turn on the broiling when the basbusa turn deep orange it its ready
take it out and add the "cold " syrup ...
cover it and wait it to cool down
digin
I recall eating this cake, which I bought one time on a whim at my university's cafeteria, and realized I was having a sugar high after finishing a piece because my vision started to get a bit hazy and I felt a bit tipsy lol. It was super sweet and my body couldn't handle that much sugar. I get why this dessert is popular during Ramadhan because the sugar is needed to keep energy levels up.
That can happen as a lot of people make it OVERLY sweet, but this recipe is well balanced, not too sweet at all
I drench mine in hot maple syrup with a touch of lemon!
OH MAN, Pecan and Maple Basbousa would SLAPPPP. I need to try that
I'll be super thankful if you tell me the ingredients for 16 inch tray please
Plzz a recipe for iraqi daheen......
whats the green power you have sprinkled over it at the end there? you didnt mention it in the video
Pistachio powder, it's just a garnish
0:55 not clear...so we can use only medium size??
Have you tried omitting the coconut? I cannot stand coconut and wonder if it could be substituted with ground almonds?
I recommend you Maamol b khashta.
This is something I now have to make because I need to know what it’s like.
Next videos moroccan dishes called bissara soup - rfissa- moroccan maakouda sandwish
Awesome tan
Can you please teach how to make knafeh (semolina one)?
Here in Portugal they do not sell "Semolina" in the common Supermarket. Just "couscous" which is cooked in 5 min. Can i use that?
Geart recipe in ramadan
Isn't clarified butter the same as ghee?
It is ghee
Yummy 😋
معرفش إذ كنت هتشوف الرساله بس انا عملت المكرونه ب البشاميل ب طريقتك طلعت حلوه جدا جدا
ايوه ❣️
finally i got a proper basbosa recipe 😍
مش كنافه
kataif is the ramadan dessert if i’m not wrong-recipe pls if I’m right 🙃
obi skin GLOWING
middle eats viewers i need some aid, a while back i watched a recipe video of a middle eastern dessert that was similar to this, made in a pan just like a cake then cut into pieces and bathed in syrup, served just like the basbousa, but the dough was rather like a churro or choux dough, made with wheat flour, now i want to make it but i don't remember what video it was from nor the recipe name, any help? (edit sorry for my lack of guidance)
Balah el sham?
@@ESalma unfortunately not the one, the one I'm referring to was made in a pan just like the one from this video
@@user-xy5bc5mq4r thank you for your help but that's not it either, the one I'm after looks like the basbousa from the middle eats video only the dough is prepared like the churro dough
@@hocuspocus111 Mamoul mad, or mshabbak
@@mersenneprimes thank you but those are not it either unfortunately
Hi! I always make your recipes and they are always great. For some reason, this one turned out really dry. My oven isn't great so it can be that. Maybe I left it for too long?
Nice tan, back from Egypt? 😅
We have “şambali” , we are making with semolina, yogurt and sugar.
Can you please convert the ingredients to cups and spoons
Just Google for an online measurement converter. It's not that hard.
In The Name Of GOD
There is nothing better than the Egyptian Basbousa
I couldn't do the Ramadan fast
All my husbands has talked about is that nobody's wife has made basbousa this Ramadan. Im not muslim and have only eaten it once. So I'm going to surprised him and make some today. I'll also make some for all the people that attend the mosque tonight.
I'm jealous of that tan.
please make knafaeh and lebanese maneesh!!!!
Dangit... why did I just start a diet... I'd love to make this.
Hello.. how about Muhallabia, kahk, ma'amoul. Husband from mid east and I make my version of these
Already done all three! Look at our past videos
"Beginner Friendly" for sure doesn't mean quick and easy here 😅
I mean it is kind of quick if you have everything on hand. You can make it in 30 minutes max from start to finish, and most of that time it's just in the oven.
@@MiddleEats it takes 20 minutes in the fridge, and another 25-30 to bake, so 30 minutes max seem to be contradicted by your own video
Ah yes forgot about the 20 in the fridge
Is it already Ramadan?
Today is the second day of Ramadan 🌙👍
R.i.p my scale. This used to be my favorite desset in Jordan. Didn't know what it was called
A question I always ask is the difference between basbousa and hareesah… the recipe you showed here for basbousa is closer to the hareesah we make here (or at least my mom makes) in Jordan… so what is the hareesah the Egyptians make? I would love to see a video for that!!!
Hareesah in Egypt is more cake like and the coconut is more pronounced.
Some have eggs and baking powder and puff up
you should sell shirts, I would by one. I want one that says Tang Gang :)
Somali grew up in Egypt it’s Egyptian and the Egyptian version is the best one but kunafa the Palestinian one is the best
I don’t follow other recipes when I find it on your channel. I know you would have done a thorough research before posting it.
do i have to use coconut? i hate desiccated coconut ;v;
Ngl, I've never seen this dessert in Morocco in my life. The closest thing to this I know is harcha but I never saw this in Morocco.
I always wanted to try Basbousa but it is nearly the same as Hareesa
Hmm... but what makes it so good as a Ramadan dessert specifically? It seems like it'd be pretty nice all year round.
From my understanding, the consumption of sweet treats during Ramadhan increases exponentially because the sugar helps keep energy levels up after Iftar for the Taraweeh prayers. Heavy meals usually makes you sleepy and sluggish afterwards, which is why sweet treats are vastly preferred.
In Malaysia where I live, we usually start the breaking of fast with soft cakes called 'kuih', which have many types and can either be sweet or savory, but a majority sold during this time are the sweet ones.
@@thismissivemisfit Okay, that makes sense, thank you.
I’ll definitely try this one, but I might add a little more coconut since I like my basbousa a little extra coconutty 😋
مصر الأصل و الباقي تقليد
i am so HUNGRY
I tried this yesterday and it was a complete mess. Salvaged it by making corn pancakes instead. They turned out surprisingly good but too sweet.
I'm more of a Kunafa guy myself
I love Basbousa but I have absolutely no fondness for coconut Basbousa lol. Regardless, great recipe!
I can't stand coconut in basbousa either. You cannot taste the coconut in this recipe. The coconut adds to the complexity of the flavour but the actual basbousa doesn't taste of coconut :)
@@ESalma that's great to know! I'll be trying it out soon enough ☺️
You can leave out the coconut.
obi wow, look at that tan, did u just come back from egypt or what xD
While watching this video, i couldnt help but wonder. So milk protein in the butter is not good, because it changes the texture, but milk protein in the jogurt and milk is fine? okeeeeeeeeey.
You lied it's Egyptian recipe not Turkish
يا راجل رام عليك احنا صيمين🤣🤣
Basbousa is an Egyptian sweet, not an Ottoman or Middle Eastern sweet 🇪🇬
I am basbusa maker,, i know 10 item,, but i need work