Description
A traditional Middle Eastern semolina cake soaked in rose water syrup, golden and fragrant, perfect for desserts.
Ingredients
Scale
- 2 cups (340g) coarse semolina
- ½ cup (50g) desiccated coconut (optional)
- ¾ cup (150g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- 1 cup (240g) plain full-fat yogurt
- 1 teaspoon vanilla extract
- Whole blanched almonds or slivered almonds (for topping)
- 1 cup (200g) granulated sugar (for syrup)
- ¾ cup (180ml) water
- 1 tablespoon fresh lemon juice
- 1 tablespoon rose water
Instructions
- Mix the batter. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large bowl, pour the melted butter over the semolina and stir until every grain is coated. Add the coconut, sugar, baking powder, baking soda, salt and vanilla. Mix well. Add the yogurt and stir until a thick batter forms.
- Press and score. Transfer the batter to the prepared dish. Wet your hand and press the batter into an even layer about ¾ inch thick. Score the surface into diamond shapes and press an almond into each piece.
- Bake. Bake for 30–35 minutes until golden brown. Do not underbake.
- Make the syrup. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 8–10 minutes. Remove from heat and add the rose water.
- Soak and rest. As soon as the basbousa comes out of the oven, re-cut along the scored lines and pour the warm syrup over it. Allow to rest for at least 30 minutes before serving.
Notes
Basbousa is best served at room temperature and is more flavorful the day after baking. It can be stored at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg