Bohsalino reminds me of my grandmother’s kitchen and how dedicated she is as a cook and baker. I always watch her prepare this Lebanese dessert when she visits Lebanon. It used to look so complex to me: grinding the pistachios, magically turning them into a sweet paste, and sandwiching it with creamy kashta (fresh Lebanese cheese, which can be substituted with Ricotta cheese). I am still fascinated by the whole process and how good it tastes! I’m not lying when I say that I can live on bohsalino instead of chocolate. That’s a dangerous statement don’t you think?
For some reason this dessert always seems to be a mystery to me. No one but my grandma makes it. When I tell people about it most of them have no clue what I’m talking about; that’s because it’s not as popular as other Middle-Eastern desserts such as sfouf, knafeh, or baklava. So I decided to write a post about bohsalino, because I want to be able to whip up a big plate whenever I want and tell the whole world that they are missing out a fabulous dessert, possibly one of the best ever.
This fall, I called my grandma to ask for the recipe so that I could figure out how to make it. Like most grandma recipes, there was a list of ingredients, approximations of quantities, and inexact instructions. When I asked her: “How long do I cook the semolina?”, “How much heavy cream do I add to the kashta?”, or “How much rose water do I need for this recipe?!” She simply replied to me to figure it out “3al nazar” (common Arabic expression that means add to taste or ‘visually’). I had no choice but to make it through trial and error, and write down the exact quantity of ingredients for consistent results.
Bohsalino is very rich with flavor additives such as rose water, orange blossom water, and mastic. The latter is a well known ingredient in Arabic, Greek, and Turkish cuisines. Mastic (miskeh or arabic gum) are very aromatic resin drops mainly used in pastries, breads, puddings, and desserts because it enhances the taste of the ingredients. You can buy mastic in Greek/Middle-Eastern/international stores, or online.
I divided the recipe into separate sections to make it easier for assembly at the end.
1. Prepare the semolina paste by combining it with butter over low heat.
Ingredients and Directions:
1 cup water
1 ½ cup granulated sugar
1 teaspoon lemon juice
¼ cup rose water
¼ cup orange blossom water
• Place the water, sugar, and lemon juice in a saucepan over a low heat, stirring until the sugar dissolves.
• Turn off the heat and stir in the rose water and orange blossom water.
1 cup semolina
113 grams (1 stick) cold butter
• Combine semolina and butter in a small saucepan, and place on low heat.
• Keep stirring until the butter melts and the semolina becomes a bit lighter in color. (about 5 minutes)
• Pour the mixture over the sugar syrup and mix with wooden spoon.
• Place it aside (or in the fridge) to cool.
Pistachio Semolina Paste:
Semolina Paste (above)
500 grams unsalted pistachios (shells removed)
• Place pistachios in a food processor fitted with a steel blade. Process the pistachios until they are finely ground.
• Transfer to a big bowl and reserve ¼ cup on the side for decoration.
• Add the semolina paste to the big bowl and mix to form a firm and smooth paste. (If the mixture is too liquid, add semolina to harden it)
Kashta Cheese Mixture:
4 medium drops of mastic
1 teaspoon granulated sugar
500 grams kashta (or ricotta cheese)
3 tablespoons heavy cream (or 5 tablespoons if you using ricotta cheese)
1 tablespoon rose water
1 tablespoon orange blossom water
Rose petal jam (for decoration – optional)
• Grind mastic drops and sugar in a mortar and pestle until it turns into powder.
• Sift the mixture to get rid of clumps.
• Mix the kashta cheese with the mastic powder, heavy cream, rose water, and orange blossom water.
• Reserve ¼ cup on the side for decoration.
• Divide the pistachio semolina paste in 2 halves.
• Cut out two sheets of wax paper, large enough to cover a 32 cm (12.5 inch) serving plate.
• Sandwich one half of the paste between both sheets of wax paper.
• Press the paste down with a rolling pin and move it from the center out. Roll into a 32 cm (12.5 inch) circle and then transfer to round serving plate.
• Trim the edge of the paste to form a circle.
• Spread the cheese mixture over the first layer of pistachio paste.
• Roll out the second half – following the same instructions as above – and place on top of the kashta cheese mixture to close it off. Trim the edges.
• Add the reserved ground pistachio on top and spread out to cover the whole surface.
• Add the reserved kashta cheese in the center and on the sides using a small spoon.
• Decorate with rose petal jam (optional).