----------------------ABU DHABI----------------------

Saturday, September 29

Taste Testing .....

Coconut Besboosa
Coconut Cookies
Corn Fritters frying ...
The end result was more of a corn pancake then fritter

BASBOOSA (makes a 9" x 13" pan)

1 1/2 cups semolina

1/2 cup desiccated coconut

2 Tbsp. baking powder

1/2 cup liquid butter or margarine

2 eggs

1/2 cup sugar

1/2 cup plain yogurt (or canned thickened cream)

1 tsp. pineapple flavoring or vanilla flavoring (optional)

almonds, pistachios or cashew nuts (optional)

In a large bowl mix the semolina, coconut and baking powder. Knead in the liquid butter until it is well blended.

In a blender (or with a mixer or hand beater) blend the eggs, sugar, yogurt and flavoring. Add the wet mixture to the dry mixture. Stir with a spoon until combined and pour immediately into a 9" by 13" ungreased cake pan.

If desired, decorate the top of the batter with the nuts so that there will be one nut in the middle of each piece (which is cut when removed from the oven) or sprinkle a little coconut on top instead.

Bake in a 350 degree oven until done and nicely browned. Over the hot cake pour cool syrup (recipe follows). Allow to sit to absorb the syrup (a half an hour is good). Cut, eat and enjoy!

Syrup- In a small saucepan combine and boil for about 5 minutes: 1/2 cup water, 3/4 cup sugar and (optional) the juice of half a lemon.

Coconut Macaroons

4 large (120 grams) egg whites
1 cup (200 grams) granulated white
1/4 teaspoon salt
1 teaspoon pure
vanilla extract
1/2 cup cake
2 1/2 cups (220 grams) sweetened coconut

In a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate (about one hour) or until the dough until firm.

Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.

Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Makes about 2 dozen Macaroons.

An improvised recipe: 
RAHASH is the Gulf version of Al Halawah Altehiniyah,
made from sesame seeds paste, sugar and flavouring. Kuwait is very famous for its Rahash specially the variety sweetened with debs (date syrup), hence Rahash is a traditional gift from Kuwait. Al Halawah Alteheniyah is also ideal to substitute Rahash in this recipe.
1/3 cup butter or margarine
2/3 Rahash (125g)
1/2 cup sugar,
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cardamom powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For Decoration:
1/4 cup chopped pistachios
2 tablespoons sesame seeds
Method: Cream the butter, sugar, rahash, eggs and cardamom. Add the rest of the ingredients and mix well. Cover and cool for one hour. Heat the oven to 190 degree C or 375 degree F. Form the dough into small balls (2cm in diameter). Arrange in a lightly greased tray allowing 5cm between the balls.Press the top of each ball with a fork dipped in flour.
Decorate with pistachios and sesame seeds.Bake until set and its bottom is golden.
Rahash Lover’s Biscuits :Stick each biscuit with the other using date syrup or jam. Roll the side in roasted sesame seeds and serve.
Rahash Biscuits with Jam: Reduce sugar to 1/3 cup. In step 5, roll each ball in chopped pistachios. Press your thumb or a small spoon in the centre. Bake and cool, then fill the centre with strawberry or apricot jam.
Marble Rahash Biscuit: After step 3, divide the dough into two equal portion. Add two tablespoons of date syrup or one tablespoon cocoa powder plus one tablespoon of icing sugar to one portion. Mix cover and cool.Take a small piece of each portion, form each into a small rope. Twist the two ropes forming a spiral, arrange in the tray and bake. Alternatively, roll between your palms the two small pieces into a small ball to obtain a marble effect. Decorate with sesame seeds.


Umm Maryam said...

Assalamu alaikum Ukhthi,

Do you make all of that?? They look wonderful : ). If you have made them, can we have the recipes please? The Rahash ( what is it sis? Looks like some tahini sweet) and basboosa looks especially good.

Sultana said...

Wa aleikum salam ukhti umm maryam! Inshallah Ramadan is well with you and your family. I did make these recipes, but not all in one day,lols...The rahash is tahini sweets yes....your right...And the besboosa was delicious mashallah...Ill post the recipes for the ones i made JUST FOR YOU :)

The rahash i didnt make, it was a gift, but i will search for that recipe for you inshallah..

Thank you for your interest Sister, and have a lovley evening!


Umm Maryam said...

Oh wow! So sweet of you dear sis. JazakAllah khair! I am definitely going to try these inshaAllah. JazakAllah khair for getting me the rahash recipe sis. Barakallahu feeki!

Loves,umm maryam

Umm Maryam said...

Assalamu alaikum sis,

I tried this out yesterday and mashaAllah it was yummy sis. JazakAllah khair! Very close to the basboosa that I used to have.

Loves, umm maryam

Sultana said...

Salam Sis, Thanks so much for trying this recipe...Im glad it came out nicely for you, thats a relief! lols....


Anonymous said...

Assalamu Allikum,I got the link from Nabeela's site.And tried your BASBOOSA never heard of it but the picture makes me try it.I have decreased the quantity to half as it was my first try,every thing was really good.The only thing I want to know yours look so moist,as I reduced the quantity of syrup is this the reason should the quantity of syrup be the same.Waiting for your reply.But mashaallah it was delicious.

Sultana said...

Wa alaikum salam wa rahmatullahi wa barakatuhu Dear Anonymous :)

Its so nice to see you here, and thank you for trying one of my recipes! Nabeela's site is amazing mashallah and she is the sweetest person...So anyone coming from her site has to be sweet as well...

You can do like me, and just put the amount of syrup that you will enjoy. If you like it REALLY moist then use alot of syrup, and if you like it a bit dry then use less...Its all up to you! Im glad to know it came out delicious, al hamdulilah :)

Welcome back to my site at any time :)