Basbousa with cream of wheat recipes

Grain of the Week – Semolina Wheat

Grain of the Week – Semolina Wheat

Basbousa (North African and Alexandrine harisa) is made chiefly of semolina. In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Romania and Croatia, semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish Grießkoch or Grießbrei
Grain of the Week - Semolina Wheat

Grain of the Week - Semolina Wheat

Basbousa (North African and Alexandrine harisa) is made chiefly of semolina. In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Romania and Croatia, semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish Grießkoch or Grießbrei
Middle Eastern Coconut Cake (Harissah)

Middle Eastern Coconut Cake (Harissah)

of shredded. 2 *You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so that's why my recipe doesn't call for it under the ingredients). 3 When done with that process set syrup aside to cool. 13 You can garnish with a little shredded coconut on top for presentation

cream of wheat cake

Sift the creamofwheatwith the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt

Namurrah or Cream of Wheat Cake

Pour into prepared cake pan and sprinkle with almonds. In a large bowl, stir dry ingredients, the creamofwheat, sugar, baking powder, until well combined--then add yogurt and vanilla (and coconut, if desired) and stir until thoroughly blended