How to Finish Basboosa

    Published: 06-16-2009
    Views: 21,218
    Chef Amy Riolo demonstrates how to make finish basboosa.

    Amy Riolo: Hi! I am Amy Riolo. Today, I am making Semolina Cake with Honey Syrup called Basboosa in Egypt. We have just removed our semolina cake from the oven. As you can see, it's nice and golden brown, it's changed color. We are ready to cut it now and put our sweet syrup on top.

    So what I am doing is very gently, I am making a cut mark only about half of the way down. I don't want to go all the way through with the cake because if I do, whats going to happen is all of the syrup is going to go to the bottom. This is the same technique that you would do, if you are making something like Baklava or Kataifi. You don't want to go all the way through the bottom because then this syrup just goes right to the bottom. So we are only going about half of the way through and then we are just going to cut around our almonds to give us these little squares. You can cut whatever size you like, you could also cut diamonds that will dress very pretty as well. Here is our syrup which has been cooled. This is going to taste great with that little bit of honey and lemon. It's really sweet and just perfect.

    So I am going to now, very slowly just, kind of, drizzle everything over and you can see how quickly the Basboosa is going to absorb all of this liquid. It's a very delicate balance for this dessert because it has to be very sweet, but you don't want it to be too sweet. So you have to give just a small portion and you have to use exactly the right amount of lemon juice and sugar. So we have poured everything over and as you can see it's absorbed all of the syrup. We will let it cool for about 15-20 minutes and then we will able to cut it and serve it.

    I hope that you enjoyed the Basboosa. When we come back, I am going to show you how to make a great dish called Kushari which is vegetarian lentils, rice and pasta with a spicy tomato sauce.