粗麥做的蛋糕：巴斯博薩

巴斯博薩?Basbousa?這道甜點(diǎn)起源于土耳其，但埃及的版本有自己獨(dú)特的風(fēng)味。

這道甜點(diǎn)的原料很有地方特色，是粗麥，做好之后會(huì)像很多其他甜點(diǎn)一樣浸糖漿，埃及人真的很喜歡用糖漿。

A toothsome dessert that has crossed boundaries, basbousa is of Ottoman origin. The delicacy’s name changes from country to country; it’s called basbousa in Egypt. Semolina is the crucial base ingredient for it, which is why it is also known as semolina cake. The Egyptian version is usually thin, soaked in sweet syrup, soft from the inside, and topped with almonds and fresh cream.
這種美味的甜點(diǎn)已經(jīng)超越了國(guó)界，巴斯博薩起源于奧斯曼帝國(guó)。這道甜點(diǎn)在不同的國(guó)家有不同的名字，它在埃及的名字是巴斯博薩。粗麥?zhǔn)撬暮诵脑?，所以它又被稱(chēng)為粗麥蛋糕。埃及的版本通常很薄，用糖漿浸泡，內(nèi)部很軟，頂上會(huì)放杏仁和鮮奶油。

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