A totally serviceable dinner of eggplant parm grinders (more stuff gone from freezer!). The only excitement was that I had time to make dessert, a Middle Eastern semolina cake called basbousa or mamoura, depending on whether you are from Egypt or Lebanon. I used a recipe from the NYT and it's a simple batter of semolina and yogurt that is topped with a rosewater and orange blossom scented simple syrup after baking. I am glad I heeded the comments and checked it early, as it was done a good 10 minutes before the baking time. It was good but I am thinking that sitting overnight will improve it.
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