How to make Basboosa, a traditional Arabic sweet.

Our recipe for the month of September "Basboosa Sweet" a traditional Arabic Sweet featuring our very own Pastry Chef Amjad, doing a live cooking demonstration.

Other Middle Eastern countries have their own way of preparing and making Basboosa. Let us show you the step by step procedure through this video. Since the holy month of Ramadan is past approaching it is also good to learn and share it with your friends & loved ones.

"Cooking with the Chef" brought to you by Sheraton Riyadh Hotel & Towers

Category:

Howto & Style

Tags:

• sheraton
• riyadh
• hotel
• how
• to
• basboosa
• sweet
• food

[SamuelKing1oz]

not bad

[sheratonriyadh]

thanks to all of you! who has been replying and posting comments :)

[liasayangmu]

how can i replaced if i dont have ghee?

[sheratonriyadh]

hi liasayangmu,

you can replace ghee with butter.

thanks.

[thary16]

wow that's nice and easy to pripare. i'll try it to cook.

[zainab331]

Ahhha i say samboosa i get irritated wen people say basboosa

[monojit12345678910]

@rifarifaniyaniya yes you retard



[rifarifaniyaniya]

i have no electric oven .is it possibl cooking in the gas stove

[Ilovethemunksnettes]

Ah man i love basboosa's! good video!

[kawaietbelle]

@TheFingolito ghee or butter have a big amount of very useful vitamins which r very gud for health, but if do exercise ghee will not contribute to the cause of heart failure.

[alejandrabattal]

your recipe is great! I have had looking for it for a long time. I made others recipes of basbousa, but they were not good. Thanks you!

[TheFingolito]

warm butter and let it simmer for aprox 2 hours and remove all foam until you get a transparent liquid. Remove from heat and put in a jar to cool down for about 24 hrs, now u get a nutty like smelling butter that is "Ghee". Some say this is super healthy and great for your intestines, and one the other hand ghee is the number one cause of heart failure in the UK amongst the arabic community.

[catsmew]

Why add yeast? You won't let the yeast rise?