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Basbousa
Created by: Howcan Team
Ingredients
- 1 cup of semolina
- 1 cup of desiccated coconut
- 1 cup of sugar
- 1 cup of plain yogurt
- 1/2 cup of unsalted butter, melted
- 1 teaspoon of baking powder
- 1/4 cup of blanched almonds, for garnish
- 1 cup of water
- 1 cup of sugar
- 1 tablespoon of lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
- In a large bowl, mix together 1 cup of semolina, 1 cup of desiccated coconut, 1 cup of sugar, 1 cup of plain yogurt, 1/2 cup of melted unsalted butter, and 1 teaspoon of baking powder until well combined.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Using a sharp knife, cut the mixture into diamond or square shapes.
- Place a blanched almond in the center of each piece.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- While the basbousa is baking, prepare the simple syrup by combining 1 cup of water, 1 cup of sugar, and 1 tablespoon of lemon juice in a saucepan over medium heat. Stir until the sugar is dissolved, then simmer for 10 minutes without stirring.
- Once the basbousa is done baking, remove it from the oven and immediately pour the hot syrup over the hot basbousa, ensuring that it is evenly distributed.
- Allow the basbousa to cool and absorb the syrup for at least 30 minutes before serving. Enjoy!
Basbousa, also known as revani or hareeseh, is a traditional Middle Eastern dessert made from semolina, coconut, and sweet syrup. Its origins can be traced back to Egypt, where it was first created. The dish has since spread throughout the Middle East and Mediterranean region, with each country adding its own unique twist to the recipe. Renowned chefs like Yotam Ottolenghi have popularized their own versions of Basbousa, incorporating ingredients like rose water and pistachios for added flavor. Today, the best Basbousa can be found in local bakeries and restaurants across Egypt, Lebanon, and Turkey, where it is often served alongside a steaming cup of tea or coffee. The key to a perfect Basbousa lies in achieving the right balance of sweetness and texture, with the syrup-infused semolina cake being the star of the show. For those looking to try a different take on this classic dessert, variations like orange blossom water or almond flour can offer a delightful twist.
45 min
12
280 calories
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