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Basbousa

servings: 12 · Collection: cookwala · Licence: CC BY 4.0

Semolina cake soaked in lemon syrup, cut in diamonds with an almond on each: the dessert of every Egyptian gathering.

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Ingredients

  • 300 g fine semolina
  • 100 g sugar
  • 50 g desiccated coconut
  • 2 tsp baking powder
  • 200 g plain yogurt
  • 100 g ghee or butter
  • 1 tbsp tahini for the tray
  • 12 blanched almonds
  • 300 g sugar for the syrup
  • 200 ml water
  • 2 tsp lemon juice

Allergens (inferred from ingredient names): cereals_gluten, milk, sesame, nuts

Nutrition per serving (modelled estimate, not measured): kcal 330, protein 4, fat 11, carbs 56, fiber 1, sugar 38, sodiumMg 90

Steps

  1. Melt the ghee gently.
  2. Mix the semolina, sugar, coconut and baking powder.
  3. Stir in the yogurt and melted ghee until just combined.
  4. Grease the tray with tahini, spread the batter 2 cm thick, score diamonds and press an almond on each.
  5. Rest 10 to 20 minutes.
  6. Preheat the oven to 180 °C.
  7. Bake on the middle rack until deep golden (30 to 42 minutes).
  8. Meanwhile bring the sugar and water to the boil, stirring only until the sugar dissolves.
  9. Add the lemon juice and boil 4 to 7 minutes to a thin syrup. Do not let it caramelize.
  10. Pour the hot syrup over the cake as soon as it comes out of the oven.
  11. Cool until barely warm (30 to 90 minutes).
  12. Cut along the scored diamonds.
  13. Serve at room temperature.

V1: structured, not simulated or field-verified

Source: cookwala.ai. Cookwala example recipe, written for the standard