Category Archives: Middle Eastern
Thin, crispy and flavorful chips that pair well with Hummus.
Hercha is a semolina bread and has its origins in Morocco. I have been trying to make Hercha for long. And after a number of failed experiments I came across a perfect recipe by Chef Sousou.
Here is my version.
This is a recipe for Egyptian semolina cake. Basbousa is easy to make and tastes divine! It tends to be a bit heavy on sugar as the cake is drizzled with rose-flavored sugar syrup after baking, while still warm and in the tray! You can cut down on the sugar measure if you like!
2 ½ cups semolina
½ cup flour
1 cup melted butter
½ cup yogurt
1½ tbsp baking powder
1/3 cup sugar
½ cup grated coconut (optional)
1 tsp orange blossom water (optional)
For the syrup
1½ cups Sugar
1 cup Water
1 tsp Rose water
½ tsp lemon juice
slivered almonds/peanuts or pistachios
Mix the ingredients, and pour into a square greased dish. Make markings on the batter with a knife. Arrange almonds on top.
Let stand for about 30 minutes.
Bake at 180 C for about 30-35 minutes.
Boil sugar and water for about 5 minutes to make the syrup. Add rose water and lemon juice.
Pour the syrup on the semolina cake. Cut into squares and serve warm. Enjoy!
“Cooking with the Chef”
Here is another version for making Basbousa by Chef Amjad, Pastry Chef at the Sheraton Riyadh.