Cultural discovery through Basbousa
Basbousa opened a door into a cuisine I'd previously known almost nothing about. The subtly herbal flavours are unlike anything in my usual rotation and I mean that positively. koshari is considered the national dish representing the multicultural influence on Egyptian cooking. Understanding that co…
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Traditional versus modern Basbousa — which wins?
I've now had Basbousa prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises lentils in the way koshari is considered the national dish representing the multicultural influence on Egyptian cooking. The deeply savoury and spiced character is mo…
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Best Basbousa I've had — and I've tried a few
Having eaten Basbousa at several restaurants over the past year, I can say this version is the best. The subtly herbal quality is more pronounced here than anywhere else I've tried. cumin is handled with real knowledge — you can taste the difference.
This is proper a family home dinner cooking, not…
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Honest verdict on Basbousa — good but not exceptional
Basbousa here was solidly made — earthy and warming without anything to complain about. fenugreek seeds was present and handled reasonably. But something was missing from the depth that this dish should have.
Egyptian cuisine is one of the oldest recorded food cultures, with accounts dating to phar…
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Spice level warning — Basbousa is not what I expected
I underestimated Basbousa. The subtly herbal description didn't prepare me for the reality. cumin brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating.
Egyptian cuisine is one of the oldest recorded food cultures, wit…
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Pairing Basbousa correctly — a note on mint tea
Most people overlook how much the right drink changes Basbousa. I ordered it with mint tea and the earthy and warming elements of the dish sharpened considerably against the pairing. fenugreek seeds in particular became more prominent in a good way.
koshari is considered the national dish represent…
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Cooking class experience — learning Basbousa properly
I took a cooking class specifically to learn how to make Basbousa correctly. The instructor explained why fenugreek seeds is used the way it is — something I'd never understood from just eating it. The hearty and filling result when you make it yourself is different.
koshari is considered the natio…
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