Shahd Alhamdan
Saudi Gazette
Since desserts and sweets are part of life’s enjoyment, many people eat desserts on a daily basis. Saudi Gazette is providing housewives with easy recipes to make Luqaimat and Basbousa to try on the weekend.
Luqaimat, a type of sweet dumpling, and Basbousa are common desserts in Arab countries. They are all-time popular sweet dishes served in the Middle East and Gulf. The demand for these dishes often increases during Ramadan and they are often served at Iftar and Sahur.
Luqaimat is what the Egyptians call Luqmet Al-Kadi. They are soft from the inside but crunchy from the outside; the key to getting them like this is frying them properly. Middle East dumplings have evolved over the years; one shop in Jeddah sells them with Nutella chocolate inside.
Basbousa can be made in different ways. Basbousa are sold in Arabic dessert shops with nuts, heavy cream, or just plain. You can even find restaurants that serve Basbousa with chocolate. Basbousa are named differently across the Middle East and the Levant. They are called Revani in Turkey and Namoura in Syria.
Luqaimat
Ingredients:
½ teaspoon cardamom powder
½ teaspoon saffron
1 ¼ cup warm water
Oil (use light oil which is healthier)
2 cups flour
1 teaspoon dry yeast
1 ½ teaspoon sugar
Pinch of salt
Method:
• Mix the flour with the salt and place on the side
• Warm water in a ¾ cup and mix it with sugar and yeast
• Let them both stand for at least 5 minutes (it is advisable to keep the batter for around 30 minutes to allow to bubble and double in size)
• Meanwhile, heat the oil and prepare the syrup if you are not buying readymade (the recipe for syrup can be used for all Arabic sweets, not only for dumplings)
• After 30 minutes, place a small part of the batter in the oil and wait until it becomes brown and crunchy
• Put the sugar syrup on the dumpling, so the dish is ready to be served.
TIP: It is advisable to eat dumplings hot and fresh, rather than several hours later.
Basbousa
Ingredients:
2 cups semolina
1 cup sugar
1 stick of butter (softened)
1 cup whole milk (full fat milk)
1 ½ teaspoon vanilla extract
1 tablespoon baking powder
1 tablespoon baking soda
2 eggs
Blanched split almonds
Oven Temperature: 350 degrees
Method:
• Before beginning, lightly grease and flour a baking dish that is 9x12 in size
• Mix butter and sugar in a bowl
• Add eggs and vanilla extract and mix
• Leave to stand for a while
• Mix in another bowl semolina, baking powder and baking soda
• Mix contents of both bowls and then stir in the milk
• Pour mixture into baking dish and smooth off the top with a spoon
• Once the mixture is ready, make diamond shapes using a butter knife
• Add almonds in the center of each diamond (this is for those making plain Basbousas)
• Place dish in oven for around 25 minutes
• Add sugar syrup once baked.
TIP: Before serving, allow to cool for 20 minutes
One piece of Basbousa contains around 220 calories (34 percent fat, 59 percent carbs and 7 percent protein).
Sugar Syrup
Ingredients:
1 cup sugar
1 ¼ cup water
Cardamom pods
Saffron
Vanilla essence
Juice from 1 lemon (or 2 tablespoons orange juice)
1 teaspoon honey (optional)
Method:
• Add all ingredients in a bowl and mix
• Place mixture in a saucepan and boil at medium temperature
• Once thick, turn off the heat
• Allow to cool for few minutes before pouring on top of dessert.
