بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
Just a few days and Eid al Adha, I am sure many of you are preparing for this great holiday. Today, I present a new version of a Middle Eastern/Mediterranean favourite. I first saw this on Sihem's blog. I liked the idea, but I forgot towrite down the recipe. So when I was in the kitchen, I improvised by tweaking my own using my (orginal) Besboussa recipe (found here)
۞ This cake has literally a 1000s of name. It is is also known Halva de semolina, Cream of wheat cake, Namourrah, Namoura (spelling differently), Baseema,Gâteau de semoule, Iishpishti, Chamali, Hareesa, Revani, even Khoubz Dzairi (in Algeria where I live).
Besboussa Café - Choco
- 4 eggs
- 250g - 1 cup sugar
- 250mL - 1 cup oil
- 250g - 1 cup milk
- 470g - 2 cups medium grain semolina
- 15g -2 TBS flour
- 10g - 2 tsp baking powder
- 15g - 1 TBS instant coffee or espresso powder like Nescafé
- 30g -2 TBS cocoa powder
- 60g - 4 TBS desiccated coconut
- 1 bar of dark chocolate
- 350mL - 1 1/2 cups whole milk
- 160mL - 2/3 cup sugar
- 45g - 3 TBS butter
- 5g - 1 tsp vanilla (or 1 packet of vanilla sugar)
- Heat the milk slightly, enough to desolve the coffee powder and cocoa. Set aside to cool.
- Beat eggs and sugar with a mixer until creamy.
- Add the oil in.
- Now add the milk mixture, salt, baking powder, semolina and coconut and mix well with a spoon.
- Pour this mixture into a buttered pan.
- Place in oven preheated to 180° and bake 30 minutes.
- In the meanwhile, make the condensed milk syrup, by blending all the syrup ingredients in a blender.
- When it is baked, but still hot, pour the syrup over the Besboussa.
- Allow to cool for at least 1 hour, before cutting.
- Cut into squres or diamonds, then grate the chocolate over the tops before serving.