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Semolina harissa is one of the most common sweets in the world, and the method of its preparation, additions to it, and decoration differ from one place to another, so that we finally have a distinctive and delicious dessert.
Harissa Al-Mustajalin - Easy and guaranteed 100% coconut basbousa with a light and quickly soaked basbousa using the syrup method with Rabah Muhammad (Episode 1290)
Recipe amounts + recipe photos + full recipe details with video on our website at the link
www.rabahm.com...
The cup used in the recipe has a capacity of 250 ml
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Syrup ingredients (syrup or sherbet)
Sugar (two and a half cups)
Water (3 cups)
Lemon juice (1 tablespoon)
Lemon slice
Orange blossom water (2 tablespoons)
Ingredients of basbousa mixture
Medium semolina (a cup and a half)
Flour (half a cup)
Shredded coconut (half a cup)
Baking powder (1 tablespoon)
Sugar (half a cup)
Eggs (4 pieces)
White vinegar (1 tablespoon)
Yogurt (1 cup)
Vanilla (2 teaspoons)
Melted butter (three-quarters of a cup)
Decorating components
Garnish with almonds (optional)
Aleppo pistachios (optional)
Cut and serve, but it is preferable to cool it for two hours in the refrigerator before cutting it
A successful and guaranteed recipe, try it and good luck
The cup used in the recipe has a capacity of 250 ml
Easy and 100% guaranteed coconut basbousa recipe
Sugar (two and a half cups)
water (3 cups)
Lemon juice (1 tablespoon)
lemon slice
Put it on the stove to boil for 8 minutes
Then add rose water (2 tablespoons)
Turn off the fire after two minutes
Let it cool down and become room temperature
Medium semolina (one and a half cups)
Flower (half a cup)
Shredded coconut (half a cup)
Baking powder (1 tablespoon)
sugar (half a cup)
eggs (4 pcs.)
white vinegar (1 tablespoon)
Yogurt (1 cup)
Vanilla (2 teaspoons)
Melted butter (three quarters of a cup)
Add the dry ingredients in two batches
The basbousa mixture is ready
Grease the tray with butter
a little flour
It measures 34 by 35 cm
We distribute it evenly
arrange its shape
Define lines with a knife
Garnish with almonds (optional)
The oven temperature is 180 degrees, for about 30 to 35 minutes
The basbousa is very hot and the syrup is at room temperature
Pistachio (optional)
Cut and serve, but it is preferable to chill it for two hours in the refrigerator before slicing
The cup used in the recipe has a capacity of 250 ml
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