Basbousa
A sweet semolina cake soaked in syrup.
Contains common allergens
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Instructions
- 1
Prepare the syrup: Boil 1.5 cups sugar and 1 cup water for 10 minutes. Stir in the lemon juice and rose water, then let it cool completely to room temperature.
- 2
Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking pan with butter or tahini.
- 3
In a large bowl, whisk together the semolina, 1/2 cup sugar, and baking powder.
- 4
Add the melted butter and plain yogurt to the dry ingredients, mixing with your hands or a spatula until a thick, sandy batter forms. Do not overmix.
- 5
Press the batter evenly into the prepared baking pan. Score the top gently with a knife into diamond shapes and press one blanched almond into the center of each diamond.
- 6
Bake for 30-35 minutes until the edges are dark brown and the top is golden. Remove from the oven and immediately pour the cold syrup evenly over the hot cake. Let it absorb and cool completely before slicing along the scored lines.
Plan it in Listahan
Add Basbousa to your week, check it against your household's allergens, and build the shopping list automatically.