Algerian Basbousa
Basbousa is a traditional North African dessert that is particularly popular in Algeria. This semolina cake is soaked in sweet syrup and known for its moist texture and rich flavor. Originating from the Middle East, variations of Basbousa are found across different cultures, with the Algerian version known for its distinct use of semolina and a fragrant hint of orange blossom.
History of Algerian Basbousa
The origins of Basbousa trace back to ancient Egypt, where semolina cakes were a staple. Over centuries, this delectable dessert spread across the Mediterranean and the Middle East, with each region introducing its own unique twist. In Algeria, Basbousa is often associated with festive occasions, including weddings and religious holidays. It’s a staple in Algerian homes, symbolizing warmth and hospitality.
Ingredients
- Semolina - 2 cups
- Sugar - 1 cup
- Yogurt - 1 cup
- Desiccated Coconut - 1/2 cup
- Baking Powder - 1 tbsp
- Milk - 1/2 cup
- Butter (melted) - 1/2 cup
- Vanilla Extract - 1 tsp
- Blanched Almonds - for garnish
Syrup Ingredients
- Water - 2 cups
- Sugar - 1 cup
- Lemon Juice - 1 tbsp
- Orange Blossom Water - 1 tsp
Preparation
Step 1: Prepare the Syrup
Start by preparing the syrup so it has time to cool. In a saucepan, combine water, sugar, and lemon juice. Bring to a boil, then lower the heat and let it simmer for about 10 minutes. Remove from heat and add the orange blossom water. Allow it to cool completely.
Step 2: Mix the Batter
In a mixing bowl, combine semolina, sugar, desiccated coconut, and baking powder. In a separate bowl, blend yogurt, milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry mixture, stirring until well combined.
Step 3: Bake the Cake
Preheat your oven to 180°C (350°F). Grease a baking dish with some butter. Spread the batter evenly in the dish and use a knife to cut the surface of the batter into diamond shapes. Place one almond in the center of each diamond. Bake in the preheated oven for about 30-35 minutes or until golden brown.
Cooking Process
Immediately after removing the Basbousa from the oven, pour the cooled syrup evenly over the hot cake. It will absorb the syrup as it cools, ensuring a moist texture. Allow the cake to sit for at least 1 hour before serving, so that the syrup is fully absorbed.
Enjoying Algerian Basbousa
Basbousa is best enjoyed at room temperature. It pairs wonderfully with a cup of mint tea or coffee. Serve it on a beautiful platter to delight your guests, as its sweet aroma fills the room. This dessert is not only a treat for the taste buds but also a cultural journey into Algerian traditions.