What’s the title again?

Sitti’s Famous Basboosa Recipe


Preheat oven to 350 degrees.

Mix together:
1 cup flour
1 cup sugar
1 cup powdered milk
2 cups coconut
1 tablespoon baking powder
2-3 eggs

1/2 cup oil

Spread mixture evenly into a greased pan, and bake for about 15 minutes.

Meanwhile, prepare the sheerah. Boil and melt together:
1 cup sugar
1 cup water
Cut basboosa immediately after taking out of the oven, and pour the still-hot sheerah all over it.
Kunafah Recipe from Cleobuttera
2 cups sugar
1 cup water
Combine all the ingredients in a saucepan and bring to a boil on medium-high heat. Reduce heat to low and simmer for 10 minutes. Let cool.
2 cups milk
2 tablespoons sugar
4 tablespoons cornstarch
Preheat oven to 375 F. In a saucepan, stir together everything and bring to a boil on medium-high heat, constantly stirring. Boil a few more seconds to thicken then set aside.
1 lb frozen kunafah dough (You can find this in any Arab/desi/halal store!)
1 cup butter, melted
Shred the dough into 1 inch pieces, then mix with butter until the dough is completely coated. Press two-thirds of the dough into a 10 inch cake pan and press in well. Pour in the cream layer, then cover with rest of dough. Bake for 35-45 minutes then immediately pour the cooled sheera over it.
Arabic Coffee
Note: You will need very lightly roasted coffee beans for this. You can usually find this in halal/desi/middle-eastern food markets.
In a saucepan pour in 2-3 cups of water and 2 tablespoons of ground super-light roast coffee. When it boils, take it away for a minute, then put it back. Boil it three times. Then add 1 tbsp of ground cardamom, and 2 or so cloves or saffron if you would like. Simmer for 5-10 minutes. Serve without sugar and very hot in eensy weensy little cups with very sweet dates.
Here is a very helpful link on this type of coffee!

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