sbs food safari basbousa

Fufu's Kitchen

Basbousa (Middle Eastern Semolina Cake)

Basbousa is a delicious Middle Eastern Semolina cake soaked in simple syrup that comes together in under an hour with minimal effort. The coarse semolina in the cake offers a unique texture distinct to this popular Middle Eastern dessert. This easy dessert is very much worth trying!

Growing up, this was one of the most nostalgic desserts that my mom would make for gatherings with friends and family. I now know why. It is easy to prepare, so tasty, and always a crowd-pleaser. So, check out what I think is the best basbousa recipe below!

What is Basbousa?

This beloved dessert goes by quite a few names and depends on the region. For example, in Palestine and Jordan, we often refer to this semolina cake as hareesa. Typically, hareesa is made without the use of coconut, however. In this recipe, coconut is used, so it is more recognized as basbousa which is also the name of it in countries like Egypt. Every region has a take on this dessert, but at the end of the day, it is a semolina cake soaked in simple syrup, distinguished by the almonds on top.

What is Semolina?

Now that you know this cake is made entirely of semolina, you may be wondering what that is exactly. Semolina is a type of flour made of durum wheat, so this cake, for the record is not gluten-free. You will find semolina flour sold in different sizes but typically as fine or as coarse. For this cake, coarse semolina is used. The texture of the coarse semolina makes a big difference in this cake and will yield the best result.

You can find this product at any Middle Eastern grocery store and in Indian markets. I have even found them in mainstream supermarkets in the ethnic food aisle.

How to make this recipe:

• To start, prep a 9×13 baking dish with tahini paste. This will offer a slightly nutty taste to the bottom of the semolina cake. You can always use butter, ghee, oil, or nonstick spray in place.

• Then, you will combine the plain yogurt with the sugar, baking powder, and baking soda. This will start to bubble slightly and rise.

• Then, combine the coarse semolina flour with the melted butter and coconut.
• After that, add the yogurt mix and stir together.
• Lastly, pour the milk and mix until you have a cohesive batter.
• Pour into the prepped baking dish and score into a diamond or square piece. Top with almonds and bake!
• Make the simple syrup at this point which is just sugar and water, so it is ready once the cake is baked.
• Once the basbousa is baked, pour the simple syrup over the top while it is still hot. The semolina cake will soak all that sweetness and moisten the cake too. Please don’t be shy with the syrup; use it all!
• Now, this is the hard part…you have to wait for at least an hour until the cake is completely cooled before digging in, or you risk it crumbling. Plus, you want the syrup to be entirely absorbed by the cake before enjoying a piece.

How to Store this Basbousa Dessert:

This cake makes roughly 24 pieces depending on the size of the cuts. It is a great dessert to serve at a gathering, but if you have leftovers, this cake stores well.

I would recommend placing it in an airtight container and keeping it at room temperature for up to 3 days. After that, you can store it in the fridge, or you can do this from the get-go and take it out to keep room temperature before serving it for up to a week.

More Middle Eastern Desserts:

• Layali Lubnan
• Aish El Saraya

If you enjoyed my recipe, please consider leaving a rating and review below! Star ratings and comments help others to discover my recipes and rank with google. Thank you so much! Feel free to share your creations with me on Instagram too!

Ingredients

• 1 cup Plain Yogurt
• 1 cup Granulated Sugar
• 1.5 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3 cups Semolina, coarse
• 1/2 cup Butter, unsalted, melted this is equivalent to 1 stick of butter
• 1 cup Fine Coconut Flakes in the store, this may be labeled as coconut powder or coconut macaroon. I get the Baladna brand from the Middle Eastern market
• 3/4 cup Milk
• 2 tbsp Tahini Paste this is used to coat the baking pan
• Whole Almonds enough for each piece of semolina cake. approx. 24 almonds

Simple Syrup

• 2 cups Granulated Sugar
• 1.5 cups Water
• Squeeze of lemon

Instructions

• Preheat the oven to 375 F. Prep your 9×13 baking dish by brushing the bottom of edges of the pan with the tahini paste.
• In a bowl, mix the yogurt, sugar, baking powder, and baking soda together. Set that to the side. You will notice the yogurt slighty bubble and rise.
• In another bowl, stir together the semolina with the melted butter until it begins to come together. At this point, fold in the coconut powder as well.
• Add the yogurt mixture into the semolina mixture and combine the two well. To this, add the milk. Mix until a cohesive batter comes together.
• Add the batter into the prepped baking pan spreading it out evenly. Tap the baking pan against a surface to release any air bubbles that may be in the batter before baking.
• The batter is thick enough to cut into pre baking. Cut into even squares or diamonds in the size of your preference. I got approx. 24 pieces out of my pan. See video above for demonstration.
• Add a whole almond to the center of each piece just tapping it gently into the batter. You can also add a sprinkle of coconut powder over the top of the batter if you would like before baking.
• Bake uncovered in the oven for 25-30 min on the bottom rack until the edges start to brown. Then, move the pan to the top rack for another 5-10 minutes so the whole cake gets a beautiful light brown color.
• While the cake bakes, prepare the simple syrup by stirring together the sugar and water until the sugar is completely dissolved. Let this simmer for about 8 minutes until it thickens and add a asqueezeof lemon at the end.
• Once the cake is out of the oven, re-inforce the previously cut lines by going over it again with a sharp knife. Then, pour the warm syrup all over the top of the semolina cake. The cake especially when warm will soak it up.
• Allow for the cake to cool completely for at least an hour before taking the slices out or you can risk it crumbling. You also want the cake to absorb all of the syrup. Enjoy a slice with a cup of tea or coffee!

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44 Comments

Yes, but you should know that the coconut flavor won’t be prominent.

Thanks, Dania!

Thank you, Rachel!

Hi Rana, Yes, you can!

Thank you! I think j I picked up the flour or fine semolina. Does that work for this cake?

Hi Rana, It must be coarse semolina.

Thank you so much, Rula!!

Thanks so much, Saira! I am happy to hear that~

What size baking pan do you recommend ??

Hi, I used a 9×13.

Thanks so much!!

Hi, can I use honey instead of sugar in the simple syrup?

Hi, I never have, but you can probably warm honey to make it looser and pour it over the top. I never tried it, though!

What a fantastic hack for those who are Gluten intolerant. Thanks for sharing.

This is delicious!!!!!

That is not recommended. It will change the texture of the cake.

Thank you for the high praises, Lupe. I am so happy it hit the spot!

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• Sauces, Dips, Jams
• Restaurants
• London Burgers
• Sydney Burgers
• The Rest of the World

I have recently become a fan of the SBS show Food Safari. Exploring the cuisine of a different country in each episode, host Maeve O’Meara is invited into the homes of multi-cultural Australians where they share their family stories and recipes. One area I am into in a big way, after falling in love with the Greek biscuits, Melamakaranos, at the Qantas Club lounge, and then being fortunate enough to score an authentic family recipe from a lovely Greek lady, is international desserts! There are so many delicious and interesting treats to discover, and often as they are family recipes, they are simple to make and don’t require much technical skill. As I watched Food Safari the other night, the Egyptian treat Basbousa, stole my heart. I wanted to make it right away, but alas, I didn’t have any semolina. Next day, I picked up a bag and wham, bam, basbousa! This dessert is very sweet and should be eaten in small portions, but its crumbly, soft, moist texture cannot be beaten.

Ingredients

• 2 ½ cups coarse semolina
• 1 cup desiccated coconut
• 1 cup caster sugar
• ½ cup self-raising flour
• 200g thick yoghurt
• 200g unsalted butter, melted
• 1 tsp vanilla extract
• approx 25 blanched almonds
• Syrup – 1 ½ cups caster sugar
• 1 cup water
• juice of half a lemon
• rosewater to taste
• Mix the semolina, coconut, sugar, flour, yoghurt,melted butter and vanilla in a bowl. If the mixture is too thick, add a little milk.
• Spread in a greased baking tray and cut into diamond shapes. Place one blanched almond in the centre of each diamond. Bake in an oven at 190˚C for 35-40 min until golden brown.
• Stir sugar and water until sugar dissolves, then simmer for 5 minutes. Stir in the lemon juice and rosewater. Remove from the heat and leave to cool.
• Pour the syrup over the cake while the cake is still hot and let it stand until it reaches room temperature. Serve.

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• Level: Easy
• Total: 2 hr 45 min (includes setting and soaking times)
• Active: 20 min
• Yield: 24 servings

Ingredients

Deselect All

Simple Syrup:

1 1/2 cups sugar

1 teaspoon lemon juice

10 tablespoons ghee or unsalted butter, melted

3 cups coarse semolina

3/4 cup desiccated coconut

3/4 cup sugar

1 cup whole milk

1 cup whole-milk yogurt

1 teaspoon baking powder

1 teaspoon baking soda

24 blanched almonds

• For the simple syrup: Put the sugar and 1 cup water in a medium saucepan over medium-high heat and bring to a simmer. Lower the heat to medium and simmer for 10 minutes. Set the syrup aside to cool completely and come to room temperature.
• For the cake: Brush the bottom of a 9-by-13-inch baking pan with 2 tablespoons of the ghee.
• Mix the coarse semolina and remaining 1/2 cup ghee in a large bowl with a spatula, making sure all the grains are coated with the ghee. Add the coconut and sugar and mix well to combine. Mix in the milk, yogurt, baking powder and baking soda until the batter come together. Transfer to the prepared baking pan, spread evenly and smooth the top. Refrigerate for 30 minutes to set.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the batter into diamonds or squares using a knife. Press a blanched almond into the top of each diamond. Bake until the top is golden brown, 30 to 35 minutes. If you prefer a more golden top, place under the broiler for 2 to 4 minutes.
• Re-cut the lines in the cake and pour the syrup evenly over the cake. Let sit until the cake soaks up the syrup completely, about 1 hour.

Cook’s Note

Make sure the syrup is completely cool before pouring it over the cake, otherwise the cake will be mushy and could fall apart. Also, make sure to use coarse semolina, not regular semolina flour (semolina flour is more finely ground and will result in a dryer, more crumbly cake).

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Basbousa recipe.

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Delicious Basbousa Recipe: A Middle Eastern Sweet Seduction

Basbousa, also known as revani or harissa, is a traditional Middle Eastern and North African dessert that has gained popularity worldwide. This delightful sweet treat features a moist semolina cake soaked in a fragrant sugar syrup. It’s easy to make and perfect for any occasion. In this article, we will explore the origins of basbousa, the ingredients needed, step-by-step instructions, tips for a perfect result, serving suggestions, variations, its popularity in different countries, and even the health benefits it offers.

Basbousa, a delectable Middle Eastern and North African dessert, has a fascinating history that spans centuries. While its exact origin is debated, it is widely believed that basbousa originated in Egypt and gradually spread to neighboring countries.

The roots of basbousa can be traced back to the medieval Arab world, where a similar dessert called “harisa” was popular. Harisa was made with semolina, honey, and butter, and it was enjoyed during special occasions and festive celebrations. Over time, the recipe evolved, and basbousa as we know it today emerged.

The name “basbousa” is derived from the Arabic word “basbasa,” which means to moisten or soak. This name perfectly captures the essence of the dessert, as basbousa is traditionally soaked in a sweet syrup after baking, resulting in a moist and syrup-infused texture.

As basbousa gained popularity in Egypt, it soon spread throughout the Middle East and North Africa, becoming a beloved dessert in countries such as Lebanon, Syria, Palestine, Jordan, and Morocco. Each region has its own slight variations in the recipe, reflecting the local culinary traditions and flavors.

In Egypt, basbousa became an integral part of the local cuisine and is often served during religious holidays, family gatherings, and weddings. It is considered a symbol of hospitality and is offered to guests as a gesture of warmth and generosity.

With the migration of people from the Middle East and North Africa to different parts of the world, basbousa found its way into international communities. Today, it can be found in Middle Eastern and North African restaurants worldwide, delighting people of diverse backgrounds with its unique flavors and textures.

Basbousa’s popularity has also grown through social media and food blogs, where enthusiasts share their recipes, variations, and tips for making the perfect basbousa. Its widespread appeal lies in its simplicity, versatility, and the comforting sweetness it brings to the palate.

As the love for basbousa continues to spread, this delightful dessert has become a symbol of cultural richness and culinary artistry, connecting people through the shared joy of indulging in a treat that transcends borders and brings communities together.

Please note that the total time mentioned above is an approximation and may vary based on individual cooking methods and equipment. It’s always recommended to refer to the specific recipe instructions for accurate timing.

Ingredients

Note: The above quantities are based on a serving size for 2 people. Adjust the quantities accordingly if you need to serve more or fewer people.

Preparing the Syrup:

• Combine Sugar and Water: In a saucepan, combine 1 cup of sugar and 1 cup of water.
• Dissolve Sugar: Place the saucepan over medium heat and stir until the sugar dissolves.
• Prevent Crystallization: Add a few drops of lemon juice to prevent crystallization while the syrup simmers.
• Simmer the Syrup: Bring the syrup to a boil, and then reduce the heat, allowing it to simmer for 10 minutes.
• Cool the Syrup: Remove the syrup from the heat and let it cool while you prepare the batter.

Preparing the Batter:

• Combine Dry Ingredients: In a mixing bowl, combine the semolina, shredded coconut, sugar, baking powder, and baking soda.
• Add Wet Ingredients: Add the melted butter, plain yogurt, and vanilla extract to the dry ingredients.
• Mix Thoroughly: Mix well until all the ingredients are thoroughly combined, ensuring there are no lumps in the batter.
• Rest the Batter: Let the batter rest for about 10 minutes, allowing the semolina to absorb the liquid.

Baking the Basbousa:

• Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a baking dish.
• Pour the Batter: Pour the basbousa batter into the greased dish and spread it evenly.
• Score the Surface: Use a knife to score the surface of the batter, creating diamond-shaped or square pieces.
• Garnish with Almonds: Place a slivered almond on top of each scored piece for added visual appeal.
• Bake the Basbousa: Bake the basbousa in the preheated oven for 45-60 minutes or until golden brown.
• Cool and Serve: Remove the basbousa from the oven and let it cool for a few minutes before serving.

Enjoy your homemade basbousa, a delightful Middle Eastern dessert that’s sure to impress with its moist texture and fragrant syrup-soaked goodness.

Equipment Required

Nutrition information.

Please note that the nutrition information provided is an approximation and may vary slightly depending on specific ingredients and variations in the recipe.

• Choosing the Right Semolina: Opt for a coarse semolina for a grainier and more authentic texture in your basbousa. Avoid using fine semolina, as it may result in a softer and less traditional outcome.
• Enhancing Flavor with Nuts and Spices: Feel free to experiment with flavors by adding crushed pistachios, chocolate chips, or a hint of rosewater or orange blossom water to the batter. These additions can add a delightful twist to the traditional basbousa.
• Getting the Syrup Consistency Right: The syrup plays a crucial role in infusing moisture and sweetness into the basbousa. Aim for a warm syrup that is neither too thin nor too thick. It should be thin enough to penetrate the cake but not make it overly soggy.
• Greasing the Baking Dish: Make sure to thoroughly grease the baking dish to prevent the basbousa from sticking. This will also help in achieving a smooth release when serving.
• Scoring the Surface: Scoring the surface of the basbousa before baking helps the syrup seep into the cake evenly. Create diamond-shaped or square pieces with a knife, ensuring that the cuts are deep enough to allow the syrup to penetrate.
• Allowing the Basbousa to Cool: After baking, allow the basbousa to cool for a few minutes before serving. This helps in setting the texture and allows the syrup to further infuse into the cake, resulting in a moist and tender bite.

Pros & Cons

Basbousa, the moist and syrup-soaked dessert originating from the Middle East and North Africa, is a true delight for the taste buds. With its rich history and versatile nature, basbousa has become a beloved dessert in many cultures around the world.

This recipe has provided you with a step-by-step guide to create your own batch of delicious basbousa. From preparing the syrup to baking the cake, each step has been carefully outlined to ensure a successful outcome. The combination of semolina, coconut, and fragrant syrup creates a dessert that is both satisfying and full of flavor.

While enjoying a slice of basbousa, you’ll savor the moist texture and the delightful sweetness that comes from the infused syrup. Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself, basbousa is sure to impress and leave a lasting impression on your taste buds.

Feel free to customize your basbousa by adding variations like chocolate chips, pistachios, or a touch of floral essence. Let your creativity shine and experiment with flavors that suit your preferences. Remember the tips provided to help you achieve the perfect texture, consistency, and taste.

So, why not give this basbousa recipe a try? Gather the ingredients, follow the steps, and experience the joy of indulging in a dessert that has captivated people for generations. The warmth, sweetness, and cultural richness of basbousa await you. Embrace the culinary journey and enjoy the delightful flavors that this delightful dessert brings.

• Basbousa’s history can be traced back to ancient Egypt, where it was enjoyed by pharaohs and commoners alike. Imagine indulging in a dessert that has stood the test of time, transcending generations with its delightful flavors.
• Basbousa is known by various names across different cultures. In Egypt, it’s called basbousa, while in Greece, it’s known as revani. In Turkey, it goes by the name of şambali. No matter the name, the deliciousness remains the same!
• Basbousa’s signature characteristic is its ability to soak up the syrup, creating a moist and luscious texture. It’s like a sponge that eagerly absorbs the aromatic sweetness, making each bite a heavenly experience.
• Basbousa is often associated with joyous occasions such as weddings and festive gatherings. In Middle Eastern cultures, it is customary to share basbousa during special celebrations as a symbol of happiness and togetherness.
• When preparing basbousa, the surface is typically scored before baking to create beautiful patterns. These patterns not only enhance the visual appeal but also serve as a guide for the syrup to seep into the cake, ensuring every bite is infused with sweetness.

FAQ’s

What is the origin of basbousa.

Basbousa is believed to have originated in Egypt and has since become popular in various Middle Eastern and North African countries.

Can I use a different type of semolina for basbousa?

It is recommended to use coarse semolina for the best texture and authentic flavor in basbousa. Fine semolina may yield a softer result.

How long does basbousa stay fresh?

When stored in an airtight container at room temperature, basbousa can stay fresh for up to three days.

Can I freeze basbousa?

Yes, basbousa can be frozen. Ensure it is well-wrapped in plastic wrap or placed in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.

Is basbousa suitable for vegans?

Basbousa can be made vegan-friendly by substituting dairy-based ingredients such as yogurt and butter with plant-based alternatives like coconut yogurt and vegan butter.

Can I reduce the sugar content in basbousa?

Yes, you can adjust the amount of sugar to suit your taste preferences. However, keep in mind that sugar plays a crucial role in the overall texture and moisture of the dessert.

How can I prevent the basbousa from becoming too dry?

To prevent dryness, ensure that you do not overbake the basbousa. Stick to the recommended baking time and monitor the cake’s color and texture as it bakes.

Can I make basbousa without coconut?

Yes, you can omit the shredded coconut from the recipe if desired. However, coconut adds a unique flavor and texture to the basbousa.

Can I make basbousa in advance for a party or gathering?

Yes, basbousa is a great dessert to make in advance. It can be prepared a day ahead and stored in an airtight container until serving.

Can I use different nuts for garnishing basbousa?

Absolutely! While slivered almonds are traditionally used for garnishing, you can experiment with other nuts such as pistachios, walnuts, or even cashews for a different flavor and presentation.

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Basbousa Recipe - Middle Eastern Semolina Cake

Basbousa is a sweet recipe that is prepared by soaking the semolina based cake in sugar syrup. This semolina cake is an Egyptian and Middle Eastern delicacy that is served during special occasions. Serve Basbousa during a tea party with Qahwa or as a dessert during dinner.

If you like this recipe, take a look at more Middle Eastern cuisine recipes

• Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils)
• Middle Eastern Falafel & Hummus Wrap Recipe
• Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip)
• Manakish Zaatar (Traditional Lebanese Spiced Pita Bread)

Ingredients

• 1 1/2 cup Sooji (Semolina/ Rava)
• 1 cup Sugar
• 1 cup Dessicated Coconut
• 1/2 cup All Purpose Flour (Maida)
• 1 teaspoon Baking powder
• 1/2 cup Oil
• 1 teaspoon Vanilla Extract , or essence
• 10 Whole Almonds (Badam) , cut into half
• 1 cup Water
• 1 teaspoon Lemon juice
• 1 teaspoon Rose Essence

How to make Basbousa Recipe - Middle Eastern Semolina Cake

To prepare Basbousa recipe (Middle Eastern Semolina Cake), let us make sugar syrup first, by adding a cup of sugar and water along with lemon juice in a thick bottomed saucepan.

Bring the sugar syrup to boil and cook until slightly sticky.

Add rose essence, mix well, remove from heat and keep it aside.

Preheat Oven to 180 degree Celsius and grease a Baking tin with oil and keep it ready.

In a bowl, combine together semolina, sugar, desiccated coconut, all-purpose flour and baking powder. Combine well.

To this add milk, vanilla essence and oil and combine evenly into thick batter.

Pour this batter to the greased cake tin and spread evenly. Line it with a sharp knife to get diamond/rectangle shape. Place the almond at the center of each piece and press very lightly.

Bake it for about 45-50 minutes or till the top turns golden brown.

Remove from the oven. Line it with a sharp knife again.

Pour the cold sugar syrup over the hot basbousa recipe or Middle eastern semolina cake. Cover the whole pan of basbousa with sugar syrup.

Allow the basbousa recipe to soak for 30 minutes.

Our eggless Middle Eastern semolina Cake or Basbousa is ready to be served immediately during tea time or as a dinner party dessert.

• Sooji Recipes (Rava/ Semolina)
• Eggless Cake Recipes (Egg Free Cake)

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Table of Contents

Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that come out fairly quickly. One bowl, mix and dump kind of recipe, yet is hard to make perfect.

What is Basbousa?

Basbousa/basboosa is a term in the Middle East that refers to very sweet semolina – sort of- cake.

It is a semolina-based cake with a delightful sweetness. The sweet taste is a result of soaking the dish in sweetened syrup.

Basbousa Recipe

Egyptian desserts often consist of a cake or pastry and syrup ( baklawa and kunafa), and basbousa is the same idea; in this dish, the addition of yogurt mellows out the sweetness, yielding a cake that’s super-satisfying but still light enough that you’ll have room for seconds.

In Libya, people usually add desiccated coconut into the cake mixture for a lovely rich flavor.

The syrup for the cake is usually a fragrant one like rose water or orange blossom water. The fragrance is one of the critical features of the cake that makes everyone love it.

Using ghee (or samna, as it’s called in Egypt) as the cooking fat here is key. While you can use melted unsalted butter as a substitute, ghee, which is essentially clarified butter, has a richer, nuttier flavor that makes this dessert stand out in a crowd.

There are a variety of ways to make basbousa—some recipes may include adding shredded coconut or doing away with the yogurt altogether. Best of all, it’s a one-bowl wonder.

This is a relatively forgiving bake, but the secret to making the perfect basbousa is getting the timing of the syrup right: You want the syrup to be hot and ready to pour just as the cake comes out of the oven, so keep your eye on the timer.

Customarily, the cake is garnished with almonds for an exciting texture and nutty flavor.

The cake is often paired with Arabic cardamom coffee and Qashta cream.

Be sure to recreate this incredible delicacy. Enjoy!

Ingredients    1x 2x 3x

• 2 Semolina
• 1 cup Sugar
• 2 tbsp Honey
• 1 tsp Baking Powder
• 8-10 Almonds chopped
• 1/2 cup Melted butter
• For the Syrup: 1 cup Sugar
• 1 cup Water
• 1 tbsp Lemon Juice
• 1 tbsp Dried Rose Petals

Instructions  

• 1.Whisk the semolina, sugar and baking powder together in a large container.
• 2.Then add the yogurt, melted butter and combine well to make a thick batter.
• 3.Pour the batter into the greased baking pan. Bake for 30-45 minutes until crispy and golden brown.
• For Lemon & Rose Syrup :1.Boil water in a pan and add lemon extracts, juice, sugar and dried rose petals
• 2.Boil for 5-10 minutes until the syrup thickens.
• 3.Pour the syrup over the still hot cake and allow it to be absorbed, at least an hour.
• 4.Serve after a complete full-fledged meal or as an evening snack with a cup of black coffee or tea.

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David Moscow travels the world to discover deliciousness From Scratch

By cristine struble | feb 29, 2020.

Have you wondered why some meals just taste better? David Moscow goes on a food adventure in the new show From Scratch and uncovers the secret to delicious food.

Sometimes the most memorable meals have a story behind them. David Moscow discovers the stories behind the food can and do create the most delicious dish. In the new television series, From Scratch , this culinary adventure can encourage foodies to explore the beauty of making food from scratch.

While the home kitchen holds a bounty of deliciousness, sometimes convenience overtakes cooking from scratch. When a cook takes the time to use quality ingredients, appreciate the craftsmanship and uncover the passion behind the ingredients, that meal can become more than just sustenance. It can become a gift.

In the new FYI series , From Scratch , David Moscow goes on a culinary journey. As he travels the world, David seeks to recreate a chef’s recipe. But, this show is more than just cooking. David explores the stories behind each of those ingredients. Through this culinary adventure, people see that food is intertwined with a country’s history and culture.

Many people might know David Moscow from his feature film debut in Big . Over the years he has numerous film, television and stage credits. Additionally he co-developed and co-produced the first stage production of In the Heights and has produced several films. In this new FYI show, he puts himself into the food world.

In the first ten episodes of From Scratch , David dives into a culinary world that many foodies would dream to discover. Even though more people are appreciating farm to table cuisine, David takes that approach to the source. From milking a cow to make butter to foraging for the perfect ingredient for a dish, the show proves that ingredients bring the story of food to the table.

Recently, David Moscow graciously answered some questions about his new show, From Scratch . While some people may not have the opportunity to go on this extraordinary culinary adventure, the lessons learned from his experience can be brought to any home cook’s table.

Cristine Struble: Many Americans are focused on convenient food (or delivery, grab & go), how can your show get people to discover the deeper connection that food can bring a person?

David Moscow: While sourcing ingredients is definitely hard and hard to find time for in our demanding days/schedules, it also can be quite fun and sometimes even exciting. These thrills are present all across the season. But they also sit right up alongside the simple pleasures of wandering in the woods looking for mushrooms or fishing on a river under a midnight sun. The hope is that our show will shake that love of nature and the joy that come with work particularly when it ends in a pizza pie.

CS: There is a growing movement to know your farmer or know where food comes from – do you think that people are understanding that where food comes from impacts the how food tastes?

DM: There are a couple oppositional things happening at once. At the same time that a few people are able to take the time and money to know where our food is coming from, the majority are becoming even more removed through delivery apps and the growth of fast food. Thoughtless eating has never been such a problem. BUT we are only a generation or two away from a healthy interaction with the food we eat. And I do think that all people still pine for making fresh food and eating it with friends around – something that is innately part of being human.

View this post on Instagram A post shared by fyi, tv (@fyi)

CS: As you traveled the world, did you find that food traditions are stronger in some countries?

DM: I found that there was a direct relationship with free time, a social safety net and strong food traditions. Places like Iceland, Sardinia and Finland have little fast food and place great importance in the people who harvest and source the meals they eat. Some of the other places are fighting to keep their traditions alive in the face of the cheap fast food everywhere in modern life.

CS: While many people think that global cuisines are very different, there are often some underlying similarities. What similarities surprised you the most?

DM: When building the episodes for the show, we found that there aren’t that many major ingredients across the planet. A huge chunk of what we eat are grass, seeds, fish and few other animals. And we eat these things with the help of fire or fermentation. Cooking meat on a grill and making alcohol out of fermenting food is everywhere.

CS: This show seems to encourage people to better understand the food and culture connection. What’s one easy way to start that type of food conversation on the typical family home?

DM: I think apple picking (or any kind of fruit picking) as a family outing is an amazing starting point. It gets you out in the fresh air and gets your blood flowing – and I’ve never met anyone who doesn’t like a crisp apple pulled from a tree. During the shoot I sat my son down in a strawberry patch to graze before he could walk. The act of picking and eating with his own hands has had a lasting effect. Strawberry was one of his first words and still to today is his favorite fruit to eat.

CS: You travel the world in this series. Which location was your favorite? Which meal was your favorite?

DM: Each one of the places I went was a spot I had dreamed of going and each has a special place in my heart. How can I compare going on a safari in South Africa vs taking a boat off the Amalfi coast. I would say the same with the food. I had the best pizza on the planet and the best tacos. I had incredible Icelandic seafood and Finnish lake fish. They each stand alone.

If you would like to follow along with David Moscow’s culinary adventure, From Scratch airs on FYI and can be streamed online. New episodes air on Sundays at 6 p.m. ET/ 5 p.m. CT.

6 Gordon Ramsay recipes inspired by Gordon Ramsay Uncharted. light. Related Story

Do you know the story behind the ingredients on your plate? Take the time to appreciate the flavor, the story and the journey when cooking is made from scratch.

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Good location, wonderful staff - Safari Hostel

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Good location, wonderful staff

I've been staying at the hostel safari for 4 nights during a Congress in Moscow. It was perfect also if I was in Moscow on a business trip. Toilets and showers were always available and extremely clean, the whole hostel was extremely clean, the cleaning woman or the staff of the hostel never stopped cleaning around. The most excellent point were the staff itself, extremely helpful in all situations, they spoke and understood English very well, which is not very common in Moscow, and they helped me since the very first day of my stay. I would totally recommend it.

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I stayed here with friends for three nights, it is a great location - easily within walking distance from many of the main sights. The dorm is quite small (slept with my bag on the end of my bed, as did my friend), but the beds are decent. The showers work well, and are clean. The only issues with the toilets were that they didn't restock the toilet paper enough which was frustrating, but otherwise they are clean and fine. The owner picked us up and dropped us of at the airports for a good price, he was very helpful and kind. The main issue with my stay was that they had an 11pm quite rule, but it was not enforced. this wouldn't have been an issue, but my room was right outside the main area and they left the TV on most of the night, and people were very loud.

The hostel is situated close to subway (about 10 minutes walk) and 15 minutes walk to Red Square.the place is really nice and cozy. One of the most important thing is that this hostel is clean.and you're able to cook food there.

Hi everyone, The place has no rules regarding noise at all, especially after the midnight. A bunch of twenty year old Russian kids behave like a bunch of the Jungle people, who simply do not recognize the fact that there are other people who have more civilized needs, e.g. sleep at night, rest in quiet rooms, have a chance to use a so called common area, etc. The (Russian) TV will work there about 20 hours a day or more, as loud as possible (which is presizely as loud as they need), and that is considered normal and acceptable. If you decide to have it off or watch something of your own, either on your laptop, or on the same very TV, prepare to a big protest. So, all in all the common area will belong to the "Jungle people", the management will not be trying to help (in a practical way, so that in the end the problem could be solved), basically I was told that there are no noise policies in Russia in general and in this hostel in particular. So if you are ok living in a kindergarten full of unruly and noise twenty- twenty five year old children who are acting out their hormones, and who are on a mission to be as loud as they can possibly be, that's the place to go. If you expect to be respected by another human being who is a guest of that hostel, forget about it, unless they are foreigners. On a more positive note, the receptionists are helpful, positive, and speak English, the place is clean and tidy, but the noise and primitive loud behaviour of the young Russians staying in the hostel and searching for a day and night entertainment is not addressed and probably not going to be addressed in the nearest or even more distant future. After midnight, expect yelling, loud laughing, shouts and complete disregard of the fact that you may sleep at night.

Hi! We received your feedback and would like to thank you for it! It's really pity, that "jungle peple" you told about were able to bother you. But please trust, it's not normal and acceptable for us. Following your complain, we've introduced new noise policy. Since the moment, it's obligatory to keep quiet from 23 in the night till 7 in the morning. Yes, you are right, that there is no special government policy in Russia concerning hotels and hostels (if only they are not located in condominimums), but we're doing our best to provide our guests with high quality accomodation for reasonable price! Have a good day and looking forward to see you once again in our hostel. Best regards, Anton Pavlov, Safari Hostel Team Manager

This is my first experience in Moscow and Russia in general, so I've been slightly surprised to meet so modern, clean and friendly hostel there! Besides, location is just brilliant, near to everything! Strongly recommended. Thank you, guys!

Near metro station, 5 min walk. Good fancy district. Rooms are small, you dont have planty of space but it is clean, stuff is correct, but dont give them to call you a taxi. Obviously thay have some kind a deal and prices is much higher.

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