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Photo of Basbousa by Shilpa Mehta at BetterButter
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Basbousa

Apr-14-2017
Shilpa Mehta
15 minutes
Prep Time
40 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Basbousa RECIPE

Basbousa is a native Egyptian and a traditional middle eastern dessert eaten along with a little cream on the side.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Dinner Party
  • Middle Eastern
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 8

  1. Semolina 1 1/2Cup
  2. Powdered Sugar 3/4 cup
  3. Baking Powder 1tsp
  4. Soda Bicarbonate 1/4 tsp
  5. Desiccated Coconut 1/2cup
  6. Yoghurt 1Cup
  7. Melted Butter 5tbsp
  8. For the Syrup
  9. Sugar 1Cup
  10. Water 1Cup
  11. Lemon Juice 2tbsp
  12. Cinnamon 1 inch piece
  13. Blanched and peeled Almonds 10-15

Instructions

  1. Grease a baking tin with butter and keep aside.
  2. In a mixing bowl add semolina, butter, powdered sugar, desiccated coconut and mix well.
  3. In a separate bowl add yogurt, baking powder, and soda bicarbonate and mix well.
  4. Add the yogurt mixture to the semolina mixture and combine the both together to form a thick batter.
  5. Press this batter into the prepared cake tin and press well.
  6. With the help of a knife cut markings of either squares or diamond shapes.
  7. Place an almond on each piece.
  8. Bake in a preheated oven at 180 degrees for 20 minutes or until a skewer comes out clean when inserted.
  9. To make the syrup
  10. In a saucepan add sugar, water, and cinnamon and bring to a boil.
  11. Simmer for five minutes.
  12. Remove from heat and add the lemon juice .
  13. Let the syrup cool a little .
  14. Sieve the syrup to remove the cinnamon piece.
  15. Take out the baked cake from the oven and recut the cake on the markings.
  16. Add the warm syrup to the cooked semolina cake in the cake tin.
  17. Bake for 5 more minutes.
  18. Remove from oven and allow to cool completely do not unmould.
  19. Remove the pieces from the cake tin and serve.
  20. Eat as it is or with a dollop of cream on the side.

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Kenneth Mosley
Sep-28-2020
Kenneth Mosley   Sep-28-2020

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