Basbousa or Semolina cake: a mouthwatering Middle Eastern dessert.
Basbousa or semolina cake is a famous Middle Eastern dessert. The name "Basbousa" comes from a process called " Al bass". Al bass means passing the flour between your fingers to mix it with oil or ghee. This process is involved in basbousa preparation and other recipes such as Egyptian scones.
Basbousa is simple and very easy to make. Let's do it;
Ingredients:
You should use the same cup in measuring.
For basbousa:
2 cups semolina flour.
1/3 cup sugar.
1 cup yogurt.
½ cup melted ghee.
1/3 cup shredded coconut.
1 teaspoon baking powder.
Nuts for decoration.
For syrup:
1.5 cup water.
1.5 cup sugar.
1 lemon juice.
1 tablespoon honey.
Preparation:
For syrup:
In a deep pan, add water, sugar, lemon juice and stir with a spoon.
Put the pan over medium high heat and stir for 5 min, then test the syrup by placing a drop on the table. The drop should hold itself and don’t spread.
Add honey and stir.
For basbousa:
In a mixing bowl, mix semolina flour with sugar, baking powder and shredded coconut.
Add melted ghee and mix the flour with ghee by your fingers until it is homogeneous as photo below "Al bass". (Don’t over mix or knead).
Add yogurt and mix yogurt with a spoon.
Preheat oven over 200°c.
In a small non-stick pan, add the mixture and pat down with a spoon or by your hand until the surface is soft.
Divide the surface with a knife, then add any nuts you love.
Put the pan in the oven for 20-30 min or when sides are gold in color then turn on the grill until the surface is golden.
Pour the syrup over basbousa, then let it cool down and serve it.
