Basbousa also known as Hereessa is a traditional dessert from the Middle East which is made up of Semolina drenched in sugar syrup. Serve after a complete full-fledged meal or as an evening snack with ...

Eid in Egypt isn’t just a holiday—it’s a full-on experience. From money showers (a.k.a. eideyya) to feasting on everything we ...

Set aside to cool. 4. Remove the basbousa from the oven and cover with the cooled syrup. Refrigerate until completely cool, cut into slices and garnish with toasted almond flakes and fresh berries.

He began as a home cook when he lived with his large Lebanese family, where food is at the heart. Today, Chef Ghanimeh specialises in modern rustic Mediterranean cooking and is known for adding ...

Bake Your Basbousa Bake the Basbousa at 180°C for 20 minutes, or until the edges turn golden brown. Then, broil for an additional 10 minutes, or until it develops a rich, golden color.

Medha Imam: This is not falafel. This fried, yet fluffy snack is an all-time favorite Egyptian street food. Made with dried fava beans, some say it's the precursor to falafel. Its name ...

Ingredient 3 large biscuits 3 tbsp butter ¼ cup pistachio butter ¼ cup Knafeh dough, roasted ⅓ cup roasted pistachios ¼ cup semolina flour ¼ cup powdered milk ¼ fresh milk 2 tbsp cooking ...