llᐈ 5 Arabian Pastries with the Sensational Basbousa Recipe
The gastronomy of the Middle East is characterized by its simplicity and delicious flavor, so today I want to talk about the succulent and emblematic Arab Pastries, based on almonds and honey
Peculiarities of the Arab Pastries
Within the history of Arab gastronomy, we can observe with special care, how two rich ingredients such as almonds and honey cannot be missing from their preparations, let's see why?
For them, honey was a food with two specific functions, that of giving sweetness to the preparation and that of being considered a medicinal element par excellence, supplied above all to the elderly, to cleanse their blood system.
While the almond, in addition to providing an unparalleled flavor, was also considered an icon for balancing the body, which, by combining both ingredients, excellent Arab pastries are obtained.
Arabian Cupcakes Recipe
There are many Arabic almond and honey sweets, but today we are going to be talking about five of them, the most popular:
It is a rich Arab pastry, specifically from the Persian people, based on honey, oil and starch.
That it was cooked over low heat, stirring constantly, to finally add the almonds and sesame seeds, the most particular being that they were cut in the shape of alcorzas.
Original from Qatar, Bahrain, Kuwait, Saudi Arabia and the United Arab Emirates.
Delicious preparation where it came together; flour, honey and butter; in its original recipe, improving the technique over the years with corn grits, almonds, honey and candy sugar.
Arab pastry from the Maghreb, is a dish consisting of a mixture of almonds, walnuts, sesame, pistachios, almond oil, wrapped in a row or puff pastry.
Some historians consider that its original way of doing it is by making a kind of crepe, which is cooked in a pan with butter, and then bathed in oil and decorated with walnuts and almonds.
It is one of the most famous Arabian honey sweets in Western Mainstream culture. Its preparation is very similar to Qata'if, made with filo pastry, almonds and abundant amounts of honey.
See your recipe here? baklava
It is one of the easy-to-make Arabic sweets, you will only need corn grits, a lot of honey to bathe it and of course almonds to decorate.
Doing a little bit of history, basbousa is one of the Arab pastries, belonging to Turkish cuisine, dating back to the time of the Ottoman Empire.
Cooked for the first time, the Ottoman confectioners, to applaud the conquest of Armenia in the sixteenth century, with the name of The Revani, which means "beautiful".
As expected, it quickly became the center of the Ottoman tables, as well as neighboring cities, where it is given different names such as: Harissa or harissa hloua in Tunisia and in the Egyptian city of Alexandria; kalb el louz in Algeria, chamia in Morocco, revani or rabani in Turkey, safra in Israel, pastūsha in Kuwait, namoura in Lebanon or Syria, revani in Greece, shammali in Cyprus or shamali in Armenia. Finally, Sephardic Jews know these Arabian Cupcakes as tishpishti (tishpitti or tezpishti) in Turkey.
This sensational dessert was prepared for important religious festivities, an example of which is found in the Jewish people of Turkey, who made it to commemorate Rosh Hashanah (Jewish New Year) or Pessach (Easter).
Tishpishti is the most popular cake during Pesach when semolina is replaced by matsa (unleavened bread) flour.
Preparation time: 20 minutes
In view of the simplicity of this Arab Pastries, called "Basbousa”but with an outstanding flavor, today in Moroccan cuisine, we want to teach you how to do it, without complications, so write down the recipe.
Firstly, we will proceed to make the syrup, in a pot place the water together with the lemon juice and take it to the fire, when you notice that it is lukewarm, add the sugar and stir, let it merge at a medium flame, for 10 minutes. minutes or until you observe that it has a syrupy appearance. Remove from the heat and reserve, once cold, add the orange blossom water, mix and cover.
In a bowl, place the semolina, the melted butter, the sugar, the salt, the yeast, the yogurts together with the nuts, which you must previously grind, you can do this using a processor, the blender or simply placing it in a bag and hitting it with the roller, until obtaining a sandy appearance. Integrate everything, until you achieve a homogeneous mass that is difficult to remove.
Butter and flour a baking tray and incorporate this mixture, trying to distribute it on it, as evenly as possible.
Cut into squares and place an almond in the center of each one, take it to an oven at a temperature of 200 ºC, for 30 minutes or until it turns soft golden on the surface.
When observing this tender color, remove from the heat and soak the cake with the syrup that you had reserved
Let it rest for about 15 minutes and voila! To eat this delicious dessert, accompanied by a cup of coffee, tea or alone, I personally like it with a creamy chocolate.
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