Al Tazaj Restaurant CopyKat Harisa


Basboosah or Harisa is one of the most favorite Arabic desserts during winter. It is soaked with sugar syrup which makes it perfectly suitable to warm you up on those chilly afternoons accompanied by a hot cup of tea or coffee. The name Basboosah is Egyptian and Harisa is from the Levant area. It is mainly made out of semolina (usually the coarse kind) and used to be made either plain or with coconuts. Today it is made in so many shapes and forms and so many flavors. 

Al Tazaj restaurant in KSA has been famous for its special basboosah that is tender and creamy in flavor. I decided to make this recipe many years ago when I saw the recipe posted on one of the message boards. It looked delicious so I went for it. On my blog you will find 2 other recipes for Basoboosah or Harisa; Nabaki Hariseh (which is Syrian and loaded with pistachios...divine really) and the other one is with coconut. 

Here is the easy recipe of Al Tazaj Basboosah 



Al Tazaj Basboosah
Ingredients:
1/2 cup coarse semolina
1/2 cup fine semolina
1 cup powdered milk
3/4 cup sugar
1 tbsp baking powder
1/2 cup oil
1 cup yogurt 

Tahini paste to spread in the pan to prevent sticking

For syrup:
1 can (3/4 cup) evaporated milk
3-4 Tbsp of sugar

Directions:
Heat the oven to 350 F or 180 c.
Brush a rectangle pan or pyrex dish 30*18 cm. Mix all ingredients. Pour in the pan
Garnish with pistachios or almonds (I decided to make mine in mini molds and sprinkled the top with sliced almonds) Yet I have to admit that I found better results when I made this in a big pan. 
While its baking prepare the syrup by mixing both ingredients in a pan over med heat and stir until sugar is dissolved. Bring to a boil and remove off heat.
Insert in the oven and cook until golden brown (around 25-30 min)
Pour warm syrup on top of the pan while hot and let it soak it and cool off.
Cut into squares and serve.



بسبوسة ولا هريسة؟!!! مش مهم .. المهم انها من ازكى الحلويات الشتوية اللي كلنا بنحبها وبتعطينا طاقة...على الاقل هيك بنقنع حالنا واحنا عم ناكل القطعة الثانية لانه مش قادرين نوقف اكل!!! بتصير معكم... اذا ما بتعترفوا..انا بعترف... بتصير معي دايما ههههه بقول يلا بتدفي مهي... المهم انها البسبوسة زي ما بيقولوا عنها بمصر او الهريسة عند اهل بلاد الشام من الحلويات الرائعة واللي زمان بالعادة كانت يا سادة يا بجوز الهند...هالايام ومه التطور صار في منها اشكال والوان محشي وبالتمر وغيره...خلاصة القول انها زاكية بكل اشكالها وعلى مدونتي في طريقتين
بسبوسة او هريسة جوز الهند


اما وصفة اليوم فهي بسبوسة او هريسة مطهم الطازج وهي مش من اختراعي...وصفة قديمة من ايام المنتديات...بس لما جربتها حبيها كتير لانها سهلة وسريعة وبمكونات متوفرة تقريبا بكل بيت



بسبوسة الطازج
المقادير:
كوب سميد (1/2 خشن و ½ ناعم)
كوب حليب بودرة
¾ كوب سكر
ملعقة كبيرة بيكنج باودر
½ كوب زيت
كوب لبن

طحينة لدهن الصينية

القطر:
¾ كوب حليب مبخر (ابو قوس او بوني)
3-4 ملاعق طعام سكر

الطريقة:

يتدهن صينية مستطيلة 30*18 سم بالطحينة
يحمى الفرن الى 180
تخلط كل المواد وتسكب بالصينية
تزين (اختياري) بالفستق الحلبي او اللوز
(انا عملتها بقوالب مربعة بس لقيت الصينية احسن)
تخبز من 25-30 دقيقة لتصبح ذهبية
اثناء الخبز يحضر القطر بمزج المكونات بقدر على النارليذوب السكر وتغلي
يسكب القطر الدافئ على الهريسة الساخنة
تقطع وتقدم






Comments

  1. This soaking in evaporated milk is really very interesting!

    ReplyDelete
  2. At long last, a Mobil Five-Star eatery is an eatery which offers a faultless feasting knowledge by giving administration which is superlative, stylistic theme which is rich, introductions which are point by point and dazzling, and nourishment which is remarkable. Hogansrestaurant

    ReplyDelete
  3. It's been befuddling to vary an online sustenance gateway and eatery entryway, however because of their major philosophy they can contrast. In any case, the inquiry is that how might we contrast them when they serve relatively same things.
    Mint Hill Restaurants

    ReplyDelete
  4. Influencing a business to develop is constantly required by a business and on the off chance that it comes into eateries, at that point this enthusiasm consequently increments because of the high rivalry. https://hogansrestaurantblog.wordpress.com/

    ReplyDelete
  5. This comment has been removed by the author.

    ReplyDelete
  6. To stay aware of the pattern, foundations and eateries likewise now offer more advantageous suppers to their benefactors, for example, low or non-fat dinners and vegetable servings of mixed greens.food franchises

    ReplyDelete
  7. Through these manuals, every representative can peruse and comprehend the diverse kinds of obligations that go into running and dealing with an eatery and the distinctive positions that there are in them. Mexican Restaurant and Catering in Cartersville, GA

    ReplyDelete

Post a Comment

Popular Posts