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Taking time to live well
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basbousa-blog.jpg

Recipe: Babousa

lsykes April 21, 2014

In this month's Seed to Stove, Lia Leendertz is prettifying salads, desserts and even drinks with edible flowers. Follow her instructions for crystallising rose petals (page 42), then use them to top Babousa, a Middle Eastern rosewater-scented cake.

Ingredients:

335g semolina 110g sugar 3tbsp desiccated coconut 2tsp baking powder 110g plain yoghurt 55g melted butter 115ml milk

Syrup ingredients:

375ml water 120g sugar 1 vanilla pod 2tbsp rosewater Pinch of saffron soaked in 2tbsp cold water

Method:

Mix semolina, sugar, desiccated coconut and baking powder together in a bowl then stir in the yoghurt, milk and melted butter.

Spread the mixture onto a greased baking tin 6x6in square and leave to rest for 30 minutes.

Heat the oven to 180C/gas mark 4.

Deeply score into squares or diamonds before placing into the oven. Bake for 25 minutes, until the top is golden.

While it is baking make the syrup by putting all of the syrup ingredients into a saucepan and bringing to the boil.

Simmer for three minutes then remove from the heat.

When the cake is ready, remove it from the oven and pour the syrup all over it.

Leave to cool and to absorb all of the syrup.

Serve with thick yoghurt.

Recipe and video found here.

InEating Tagsflowers, recipe
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Feb 27, 2025
Feb 27, 2025

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Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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