اَلسَلامُ عَلَيْكُم وَرَحْمَةُ اَللهِ وَبَرَكاتُهُ
Hello everyone,
Todays recipe is one of my favourite desserts: basbousa. Basbousa is a Middle Eastern semolina cake that’s soft, moist, and soaked in sugar syrup. Every time I make it for family or friends, it disappears in no time — and without fail, someone always asks me for the recipe! Let’s get started bismillah <3.
Basbousa
Ingredients
Cake
Dry ingredients
- 350 grams semolina medium-coarse
- 200 grams sugar
- 100 grams coconut desiccated
- 1 tsp baking powder
- 3 packages vanilla sugar 24 grams total
Wet ingredients
- 2 tbsp ghee
- 250 ml yoghurt greek
- 125 ml water
Syrup
- 400 grams sugar
- 250 ml water
Garnish
- Almonds, peeled and halved
Instructions
- Mix the dry ingredients in a bowl.
- Add the wet ingredients and mix everything well by hand.
- Cover the bowl with foil and let it rest for about an hour.
- After an hour, cover the bottom of the baking dish with baking paper, and grease the sides with ghee.
- Add the basbousa mixture to the baking dish and spread it evenly with your hand, while flattening the top.
- Make the squares to your liking, by using a knife. Be careful not to slice the lines too deep.
- Add an almond to each square.
- Place the basbousa in the oven and bake for around 35-40 minutes at 180°C, or until golden brown.
- Add the sugar and water to a pan on medium/low heat to make the syrup, make sure it doesn't come to a boil.
- After turning off the heat, gradually pour the syrup over the basbousa. Place something underneath, in case it starts to leak.
- Shahiyya Tayyiba!
