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Desert Desserts

July 08, 1997

Desert Desserts

Basboussa

(Coconut and Semolina Cake)

2 cups semolina flour

1 cup sugar

1 cup coconut flakes

1 cup clarified butter

1 cup milk

1/2 tablespoon plain yogurt

1/2 cup slivered almonds

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1/2 cup chopped hazelnuts

Sugar Syrup

1 cup sugar

1 cup water

2 tablespoons lemon juice

Put ingredients for sugar syrup into a pot and bring to a boil. Simmer for 15 minutes and cool. Mix the sugar, coconut and semolina flour. Put the milk and butter in a pot and bring to a boil. Add the semolina mixture to the milk and butter, plus remaining ingredients and mix well. Pour into a baking tray 1/2 inch high and distribute evenly. Bake at 350 degrees for 30 to 40 minutes until golden-yellow. Remove from the oven and soak with the cold sugar syrup. Cut into pieces and serve warm or cold.

 

Balah El Sham

(Fritter with Strawberries)

2 cups milk

3 tablespoons butter

1 pinch salt

1 cup white flour

5 large eggs

peanut oil for deep frying

3 1/2 ounces cream, whipped

4 ounces strawberries

Syrup

1 cup sugar

1 cup water

2 tablespoons lemon juice

Put ingredients for sugar syrup into a pot and bring to a boil. Simmer for 5 minutes and cool. Bring milk, butter and salt to a boil. Add the sifted flour and stir constantly with a wooden spoon until dough no longer sticks to the pan (about 10 minutes). Remove pan from the heat and add eggs one by one, stirring continuously. Put the dough in an icing bag with a star nozzle and pipe into 2-inch-long pieces. Deep fry in the peanut oil until golden yellow. Soak the hot eclairs in the cold sugar syrup and drain. Cut them in half length-wise to the middle and open slightly. Fill with the whipped cream and strawberries. (Note: Any seasonal fruit can be used instead of strawberries.)

 

Katatef

(Pancakes with Banana Stuffing)

1 1/2 cups buckwheat flour

2 cups milk

1/2 teaspoon dried yeast

pinch salt

1 1/2 ounces butter for frying

Sugar Syrup

1 cup sugar

1 cup water

2 tablespoons lemon juice

Stuffing

4 bananas

5 ounces vanilla pudding

Put ingredients for sugar syrup into a pot and bring to a boil. Simmer for 15 minutes and cool. Mix first four ingredients into a dough, cover and allow to stand for 30 minutes at room temperature. Shape dough into four pancakes of 3-inch diameter and fry on both sides in butter.

To make the stuffing: Peel the bananas and mash with a fork. Add the vanilla pudding and mix well. Place some stuffing mixture on each pancake, fold in half and press the edges together well. Deep fry at 350 degrees and soak in the cold sugar syrup. Place in a sieve to remove excess sugar syrup.

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