Albesimh

Ingredients

Of Bassima

3 / 4 cup soft butter or margarine

1 cup milk

1 cup sugar

1 cup flour

3 / 4 cup fine semolina

1 / 2 teaspoon powder BACKING

1 / 23 cup grated coconut

              Whipped cream for garnish

              Chopped nuts for garnish

  Of sherbet (Qatar)

1 / 2 cup coconut milk

1 / 2 cup water

2 cups sugar

1 teaspoon lemon juice

Way

Of Bassima

- Preheat oven to 180C Celsius.

- Heat ghee in a pot on medium heat and add milk and sugar mixture and stir well until homogeneous components, then lifted away from the fire.

- The exact mix of both types with Allbecking powder and coconut.

- Add flour mixture gradually to butter mixture, stirring well by a wooden spoon until homogeneous components.

- Paint the Chinese circular ghee (or tehena), and pour the mixture and is equal to the surface.

- Oven-baked for 30 minutes or until the color tends to Albesimh golden.

Of sherbet

- Put the coconut milk, water and sugar in a pot over medium heat.

- Stir the mixture until the sugar dissolves completely and mixture begins to boil.

- Reduce heat and add lemon juice, sherbet and leaves (diameter) on the fire for ten minutes to hold a bit (it becomes a coarse texture).

- Watered Albesimh hot Balcherbat warm and leave to cool slightly.

- Decorated with whipped cream and chopped nuts.