12 pcs

Ready in 45 minutes

Square tin 20×20 cm or round tin 24 cm

Base:

250 grams semolina (half fine, half coarse)

100 grams of granulated sugar

90 grams unsalted butter

150 grams thick yoghurt (greek)

1 tsp vanilla extract

1 tsp baking powder

half tsp baking soda

Decoration:

12 bleached almonds or 30 grams sliced almonds

Syrup:

220 grams granulated sugar

180 grams water

juice of half lemon

3 tsp rose water

Pre-heat oven to 170° C. Coat with parchment paper the desired tin. In a bowl mix together all the ingredients for the base. Stir until all is amalgamated.

Pour into the tin and decorate regularly with the almonds (considering you should cut them in square or diamond shape and the almond should be in the center). Alternatively you can sprinkle with finely sliced almonds.

Bake 30 minutes.

Meanwhile (10 mintes after the cake is into the oven), in a casserole add the ingredients for the syrup (excluding the rose water), and bring to a boil. Let simmer for 10/12 minutes until it thickens. Retain from fire and add the rose water. Mix well.

Retain the basbousa from the oven and cover with the syrup evenly. Let the cake absorb all of it.

Allow to cool, cut in squares or diamond shape and serve.

The Harissa in a paste made of chilli pepper, garlic, coriander and other spices. It is a strong and aromatic ingredient, very popular in the belt that goes from North Africa through to Middle East. Easily found in supermarkets. You can substitute the meat with any meat at your choice (beef, lamb, etc).

16 skewers

Ready in 30 minutes (excluding marinade)

800 grams of minced chicken meat

200 grams of harissa paste

30 grams fresh mint leaves

1 lemon

1 medium-sized onion

2 tbs corn starch

salt and pepper

extra-virgin olive oil

In a bowl, mix the meat with the harissa, the minced onion, the chopped mint, the lemon juice, one tablespoon of salt and a pinch of pepper. Mix well and set aside to marinade for 3 hours (if possible overnight, in a refrigerator).

Get rid of the evental marinade water, add the cornstarch and mix well.

Now roll portions of the meat tinto balls – size a bit smalle of a tennis ball – pierce with a skewer and shape the mixture into sausage around the skewer. Put on a baking sheet and press the back part of a knife, on the meat every centimeter (this will make a sort of decoration and will help the cooking).

Place on hot grid (or hot oven at 200° C) until cooked throughly. Serve with mint youghurt cream. Just mix well the below ingredients:

200 grams greek yoghurt

20 grams mint leaves finely chopped

a pinch of ground coriander seeds

2 tbs lemon juice

salt