Basbousa (Semolina Cake)

Bismillahir Rahanir Raheem

The first time I ate basbousa was back in 1999 when my awesome neighbor from Jordan made it in minutes I was amazed and never cared to ask her for the recipe because I was still in that "experiment stage" of cooking in my own Kitchen .11 years later, another awesome neighbr made the basbousa and i quickly asked her for the recipe and she was kind enough to share it with me. Although I made it months later, it turned out PERFECT:) Thank you S!


Semolina-2 cups
baking powder-1/2 tsp
salt- a pinch
coconut powder-1/2 cup
sugar-3/4 cup
butter-1 stick (room temp)
yogurt-3/4 cup
rose water-1 tbs
honey-3/4 cup
lemon juice-11/2 tbs
soaked and peeled almonds-as required

Method:Pre-heat oven to a 375 deg F.

Make a sugar syrup with a cup of water, honey, and lemon juice and set aside to cool.

Mix semolina, baking powder, sugar, salt, coconut powder well and set aside. Whisk eggs in a seperate bowl until frothy, add the rose water, yogurt and butter and mix well again. Next, mix the wet and dry ingredients and pour the mixture into a greased pan.With a knife, cut into desired shapes and on each piece, press down an almond. Bake for fifteen minutes or longer or until the bottom turns a golden brown and the top also gets a lighter golden in color and ofcourse, remove it out from the oven only when it passes the tooth-pick test.Run the knife through the cuts already made.

As soon as you remove the cake, pour the sugar syrup and let it sit for ten minutes before serving. Enjoy!

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