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Arnabit Musa’a – Moussaka Cauliflower


Henry
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This hearty and filling country dish is good for a cool, fall evening meal, a green salad and Basbousa for dessert.

 

casserole2_Moussaka_Cauliflower_2.jpg 

 

 

* 1 pound savory ground beef

* I small onion chopped

* 1 Cauliflower

* 3-4 eggs

* 2 Tablespoons flour

* Cooking oil

* Salt and pepper

* 2 cups tomato juice

 


Brown ground beef and onion, seasoning (salt, pepper) and set aside.

Remove core and leaves from cauliflower and slice into trees, about " thick.

You may blanch the cauliflower if you prefer a softer cauliflower, or leave it raw.

Prepare a thin batter by beating together eggs, flour, seasoning and 3-4 tablespoons water. Dip the cauliflower slices into the batter and fry lightly until nicely brown.

Remove and drain on absorbent paper.



casserole1_Moussaka_Cauliflower_3.jpg

 

 

Add 1 cup of tomato juice to the ground beef. If you want a spicier taste, use either one if the seasoned V8 juices, or add hot pepper sauce to your tomato sauce. You could also use spaghetti sauce, although it will result in a thicker consistency. Grease a casserole or baking dish. Layer as follows: cauliflower, ground beef, cauliflower. Pour the remaining juice over the moussaka and bake in a preheated oven for 30-35 minutes.

 

 

BASBOUSA Semolina Cake

 


Semolina is a wheat grain, more familiar to us as an ingredient in couscous or pasta. However, the Egyptians have turned this staple into a delicious, sweet dessert treat, Basbousa. Served with sweet syrup, this treat is a sure way to introduce your friends and family to Egyptian specialties.

 

* Cup butter, preferably unsalted

* Cup sugar

* 1 Teaspoon vanilla

* 2 Eggs (No-cholesterol egg substitute ok)

* 2 Cups fine semolina

* 1 Teaspoon baking powder

* Teaspoon baking soda

* Cup plain yogurt (or lemon yogurt)

* Blanched split almonds

* Syrup:

* 2 Cups sugar

* 1 Cups water

* 1 Tablespoon lemon juice

 

 

-Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.


-Sift semolina flour, baking powder and baking soda twice. Fold into batter alternately with yogurt.


-Spread batter into a greased 8 x 12 inch baking pan and place the almonds across in rows so that when the cake is cut, each piece will have an almond centered on it.


-Bake in a 350-degree oven for 30-35 minutes until cake is cooked when tested.


-Make the syrup while the cake is cooking. Dissolve sugar in water over medium heat, add lemon juice and bring pan to a boil. Boil rapidly for 10 minutes, then cool by standing the cooking pan in another pan of cold water.


-Once cake is finished baking, spoon cooled syrup over the hot cake. Cool thoroughly and cut into diamond shapes or squares to serve.


Traditionally, Basbousa is served with Ushta, a very thick clotted cream made from buffalos milk. In place of this, use thick whipped cream or for a lighter treat, a whipped cream substitute such a Cool Whip.

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