Using this recipe, you can easily prepare an unusual tasty and lush dessert - the Arabian manna bassbus. Step-by-step recipe with a photo. Video recipe.
Basbusa is a delicious sweet crumbly oriental pie with a delicate taste. This is a real classic oriental sweet with a delicate aroma. Light porous structure and light creamy color. Even despite the calorie content of the product, it is definitely worth trying, because this is a dessert that just melts in your mouth! Arabic mannik is traditionally served with a cup of unsweetened strong coffee.
Preparing an Arab manna is very simple. The recipe will require simple and familiar products. At first glance, it may seem that there is a lot of vegetable oil in the cake. However, bassbusa is not at all greasy, but on the contrary - fluffy, light and crumbly thanks to semolina in combination with kefir or other fermented milk product (natural yogurt).
The dessert is given a special oriental flavor by lemon impregnation, which can be combined in the base not only with coconut flakes but also with pistachios. It should be borne in mind that after baking, the delicacy takes time to soak, so you should prepare the bassbusa in advance. Baking should be infused for about 6 hours so that it is fully saturated with sweet and sour lemon syrup.
See also how to make pumpkin manna.
- Caloric content per 100 g - 495 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 15 minutes
Ingredients:
- Semolina - 100 g
- Small white sugar - 100 g or to taste in the dough and 0.25 tbsp. for impregnation
- Wheat flour - 100 g
- Natural yogurt or kefir - 100 g
- Water - 0.25 tbsp. for impregnation
- Vegetable oil - 50 ml.
- Egg - 1 pc.
- Vanilla sugar - 1 tsp
- Baking powder - 1 tsp
- Freshly squeezed lemon juice - 3 tablespoons for impregnation
- Coconut flakes - 35 g
Step-by-step preparation of the Arabian manna bassbus, a recipe with a photo:
1. Pour semolina into a mixing bowl.
2. Add flour to semolina, sift through a fine sieve. Add sugar, coconut and vanilla sugar.
3. Stir dry ingredients.
4. Pour kefir or other fermented milk product of room temperature into a dry base.
5. Then add vegetable oil and one egg.
6. Stir the dough well until smooth and smooth. The consistency of the dough should be thick, similar to semolina. Leave it on for 30 minutes for the semolina to swell. After this time, add baking powder to the dough and, if desired, add turmeric for a bright color of the finished product. Always add baking powder after the dough is infused. after half an hour of holding the dough, it will lose its properties and the cake will not rise when baked.
7. Pour the dough into a baking dish, cover with parchment or oil. According to the Arab tradition, halves of a nut (walnut or almond) are placed on top of the dough in a checkerboard pattern.
8. Send the cake to a preheated oven to 180 degrees for 40 minutes. Prepare the syrup during this time. Pour sugar into the water, boil and simmer at a low boil for 5 minutes so that the refined sugar is completely dissolved. Add lemon juice, stir and simmer for 1 minute. Soak the hot Arabian manna of the bass in hot syrup and leave to soak for 6 hours. Cut the finished pie into pieces. If almonds were placed on the dough, then a nut should be in the center of each piece.
See also the video recipe on how to cook the Arabian manna of Basbus.
