- Drink:Doum with sugar
- Soup: Risoni
- Salad: Chicken and potato salad
- Main Dish: White rice
- Mixed vegetable torli
- Kabab Hallah
- Desert : Basbousa with eshta
Basbousa with eshta
- 2 cups semolina – sa-meed
- 1/2 cup butter or ghee, melted – zib-da or sam-na
- 1 container yoghurt – za-ba-di
- 1 tbsp baking powder – ba-king bow-dur
- 1 tbsp vanilla sugar – su-kar va-ni-lia
- 1 cup sugar – su-kar
- 1/4 kg condensed cream – esh-ta
- 1 cup sugar syrup ( ¾ cup of sugar +1 cup of water + juice of 1 lemon) – su-kar, ma-ya, la-moon-a
Preparing sugar syrup
- Melt ¾ cup of sugar in 1 cup of water by stirring vigorously.
- Pour mixture in small pan and add lemon juice.
- Heat and boil for 10 minutes. Take pan of heat and let the syrup cool.
Preparing basbousa with eshta
- In a medium bowl, mix semolina, sugar, yoghurt, melted butter or ghee, baking powder and vanilla sugar.
- Mix well with hands until a dough is formed.
- Butter a round metal baking pan.
- Spread ½ quantity of basbousa at the bottom in an even layer.
- Press well on the dough to make sure the layer is firm.
- Spread condensed cream over the bottom layer making sure it does to leave an area around the edges clear.
- Spread the second half of the dough on top of the eshta without applying pressure.
- Heat oven to medium-high heat (200-210 C). Place baking dish in oven for 15-20 minutes.
- When the edges of the basbousa turn golden brown, light the grill and broil until the top of the basbousa is golden brown.
- Pour cool syrup over basbousa immediately after it comes out of oven, leave to cool.
- Place serving platter on top of the baking dish.
- Invert and remove the baking pan and serve the basbousa.