Basbousa

Basbousa

Basbousa is a semolina cake popular in the Middle East as well as the countries along the Eastern Mediterranean shores. The cake itself is not too sweet but it is soaked with a sugar syrup scented with rose water.

It is very easy to prepare and the best thing we like about it is that you can make it ahead and serve it as a no-fuss dessert. We prefer to prepare the batter a day ahead then bake it just before the guests arrive. This ensures that we get the smell of freshly baked basbousa filling the house. Do this if your guests will be staying for a few hours as the basbousa needs to cool down before removing from the baking pan.

Ingredients:

1- 1½ cups coarse semolina.

2- ½ cup fine semolina.

3-  ⅔ cup sugar.

4- Baking powder.

5-  Dessicated coconut (shredded).

6-  2 Large Eggs.

7- ⅔ cup unsalted butter.

8- 1 cup yogurt.

9- Vanilla.

 How to prepare:

1. Step 1: Preparing the Cake
   1. Mix together the semolina, flour, coconut, sugar & baking powder.
   2. Melt the butter
   3. Beat the egg
   4. Add the milk, egg, melted butter and almond extract to the dry mixture and mix until combined and smooth.
   5. Prepare an 8x11 pan. Generously butter the pan.
   6. Transfer the mixture into the baking pan.
   7. Using a sharp knife, cut the Basbousa into diamond shapes.
   8. Preheat the oven to 350°F.
   9. Bake for 30-40 minutes or until golden brown.
   10. Retrace the cuts made prior to baking with a knife.
2. Step 2: Making the Syrup
   1. Bring to boiling point the water, sugar & lemon juice.
   2. Once the syrup reaches boiling point, reduce the heat to medium-low and let it simmer for 5-6 minutes.
   3. After thickening the syrup a little bit by simmering it, add the rose water and let the syrup simmer again for another 1-2 minutes.
   4. Transfer the syrup into a measuring jug and let it cool down.
3. Step 3: Soaking the Cake with Syrup
   1. Pour the syrup on the Basbousa and decorate with shredded coconut.

enjoy your meal