Basbousa / Semolina Cake

Basbousa is a traditional Arabic sweet cake. It is known by different names in different regions, like Nammoura in Lebanon; Hareesa in Jordan, Ravani/Revani in Greece and so on. Similarly, the recipe varies according to different regions. Some recipes contain eggs; yogurt or milk; coconut; and some are prepared using clarified butter(ghee) or vegetable oil.

The recipe below is the Libyan recipe which is eggless and neither yogurt or coconut. I used melted butter for the same.

Recipe Source: 7aum Suvai

Semolina/Rava - 1.5 cups
All purpose flour - 1/2 cup
Sugar - 1/2 cup
Melted butter - 1/2 cup
Milk - 1 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Vanilla essence - 1 tsp
Almonds - 16

For Sugar Syrup
Sugar - 1 cup
Water - 1 cup
Lemon juice - 1tsp

  • Soak almonds in hot water for 20-30 minutes. Remove skin and keep aside.
  • Make sugar syrup by adding sugar,water and lemon juice in a sauce pan. Bring to boil and cook until it is sticky and the sugar melts completely. Keep aside.
  • In a bowl add rava, flour,sugar, baking powder, baking soda and mix well.
  • Then add melted butter, milk and vanilla essence and fold everything together gently.
  • Preheat oven to 180 C.
  • Grease a cake pan with butter.
  • Pour the batter to the pan and gently pat to spread evenly.
  • Score the batter with a knife either square or diamond. Place the almonds on the top of each square or diamond.
  • Bake for 30 mins. After 30 mins remove from oven and cut through on the scored line. Again place it back to the oven and bake it for 12-15 minutes more until well cooked and brown on top.
  • Remove from oven and pour cold sugar syrup over the hot basbousa. Cover everywhere with sugar syrup and allow to soak for 40-45 minutes.
  • Once it reaches the room temperature, slice along the scored lines and serve along with tea or coffee.


Coffee Liqueur Muffins

It was only recently, when decluttering my pantry, I realised I had a bottle of unopened coffee liqueur which my friend got it for me from Goa last year..... Then, as usual searched for a recipe and found out one from my collections....So, here it is Coffee Liqueur Muffins! According to the book, its an after-dinner muffins, but we loved it with our cup of evening-tea.......

Recipe Source:Coffee by Parragon Books

Instant coffee granules - 2 tbsp
Boiling water - 2 tbsp
Plain flour - 280 gm
Baking powder - 1 tbsp
Pinch of salt
Light brown sugar - 115 gm
Eggs - 2
Milk - 100ml
Butter - 85 gm, melted and cooled
Coffee liqueur - 6 tbsp
Oil or melted butter, for greasing

  • Preheat oven to 200 C. Line a muffin tin with muffin case.
  • Put coffee granules and boiling water in a cup and stir until dissolved. Leave to cool.
  • Sift together the flour, baking powder and salt into a large bowl. Stir in the brown sugar.
  • Lightly beat the eggs in another bowl. Beat in the milk, butter, dissolved coffee and liqueur. 
  • Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until  just combined; do not over-mix.
  • Spoon the mixture into the prepared muffin paper cases. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to touch.
  • Leave the muffins in the tin for 5 minutes. Then serve warm or leave to cool on a wire rack.