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In the Sabosa of the Brothers Restaurant - Walla! Food

2021-09-10T03:58:02.317Z


Basbosa: A perfect recipe for semolina cake from the Brothers restaurant in Tel Aviv. Brothers Assaf and Yotam Doktor, together with Chef Zion Brenz, created a comforting family dessert at the end of the summer. Enter the recipe >>>


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In the Sabosa of the Brothers restaurant

Perfect timing, perfect combination, perfect recipe.

Sometimes everything connects

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  • recipe

  • Pie

  • In Sabosa

  • semolina

  • fruits

Walla!

Food

Friday, 10 September 2021, 06:00 Updated: 06:44

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In an airy saucepan with whipped cream, nectarine and pistachio compote (Photo: Alon Mesika)

The basbosa, the soft semolina cake that originates in the kitchens of the Mediterranean countries in a perfect connection and is so requested with the compote - the same fruit compote that stars as a final dish on the tables of Eastern Europeans.



Zion Brenz

, the actual chef of the brothers' restaurant, together with the restaurant's confectioners Doron Gronovich and Aryeh Kastiel, decided to preserve the taste of the end of summer with a cool and refreshing fruit compote that they place over the bébossa cake along with whipped cream and pistachios.

More on Walla!

Family celebration: Meat shelf from the brothers' restaurant

To the full article

A combination of cuisines, flavors and textures.

Semolina cake with summer fruit compote (Photo: Alon Mesika)

A recipe that celebrates the end of a season and the beginning of a new one with local and seasonal flavors and textures.

Take advantage of the last moments of the deciduous season, when the peaches, nectarines and plums are still in the markets, and make a family cake that is all about love and comfort.

Basbosa with compote

Recipe By: Brothers Restaurant, Walla!

Food

  • 40 minutes of work

  • 90 minutes total

  • Medium difficulty

  • Diameter 26 cm

  • Mediterranean

  • vegetarian

  • milky

  • fruits

  • desserts

  • Pies

  • cakes and cookies

  • kosher

In the brothers' sabosa with nectarine compote (Photo: Alon Mesika)

Conversion calculator

Ingredients

  • For the semolina cake:

    • 45 grams of thin semolina (4 tablespoons + half a tablespoon)

    • 270 grams of thick semolina (1 cup + one-third cup)

    • 150 grams of sugar (three quarters of a cup)

    • 15 g baking powder (3 teaspoons)

    • 75 grams of melted butter

    • 225 grams saturation

  • For sugar syrup:

    • 160 grams of sugar (three quarters of a cup)

    • 240 ml (cup)

    • Lemon peel from a whole lemon

  • For compote:

    • 300 g nectarines (3-4 pcs, depending on size)

    • 75 grams of sugar (one third of a cup)

    • ¼ As pithepectin mixed with a little sugar (optional)

  • To serve:

    • Fresh cream

    • Roasted pistachios

To the conversion calculator

Preparation

How to make sabosa with compote?

  • 1

    Semolina

    cake:

    Mix thin and thick semolina together with sugar and baking powder.

    Using a whisk, assimilate the melted butter in the dry ingredients.

    Add the saturation and sauté until smooth.

  • Place 2 surfaces in a 26 cm diameter pan lightly greased and refrigerate for several hours to allow the semolina to absorb the liquids well.

  • 3

    Meanwhile, prepare the syrup: In

    a small pot, cook water, sugar and lemon peel until boiling.

    Cook for another 2 minutes at a boil and turn off.

    Let the syrup cool.

  • 4

    Bake:

    Preheat oven to 160 degrees and bake the cake for about 20 minutes until golden.

    Once you take the cake out of the oven, water it with the entire amount of syrup.

  • 5 The

    compote:

    Cut the nectarines to the size you like (preferably not very thin so that it remains a bit chewy), put in a pot and add the sugar.

    Let them soak for a few hours together in the refrigerator until the fruit begins to migrate liquids.

  • 6 Transfer the pot to the stove and cook with a lid over medium heat for about 10 minutes.

    Add the pectin mixed with the sugar and let the nectarines cook for a few more minutes until they are soft but not too much.

    Refrigerate the compote until serving.

  • 7

    Serving:

    Spread the cream spread on the cake and sprinkle the filtered nectarine compote from the liquid on top.

    Sprinkle with pistachios.

  • 8

    The nectarines can be converted into plums / peaches / apricots / quinces.

More fruit recipes

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  • Popsicle from my heart

  • Italian Biscotti Cookies

  • Apple strudel is simple to make

  • Fast mango parfait

  • Apple and cinnamon pancakes

  • Nectarines with almond crumble

  • Puff pastry with mascarpone cream and fruit

  • Coconut tart and frozen pineapple

  • Personalized semolina cakes

  • Frozen yogurt snacks

Conversion calculators

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  • Volumes

    From "Litarchus" to "Litarchus"

  • Weights

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Source: walla

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