Egyptian Semolina Basbousa with Aromatic Syrup

Ingredients

• Coarse semolina (Smeed)500g (3 cups) coarse semolina
• Egyptian baladi ghee, melted warm3/4 cup warm melted ghee
• Whole milk or plain yogurt3/4 cup milk or yogurt
• White sugar & honey or glucose1 cup sugar + 2 tbsp honey
• Fine coconut flakes2 tablespoons (optional)
• Raw peeled whole almonds1/4 cup almonds for garnish
• Hot aromatic sugar syrup (Shira)2 cups sugar, 1.5 cups water, lemon juice, 1 tbsp ghee

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

Nutrition per serving (modelled estimate, not measured): kcal 480, protein 6, fat 20, carbs 70, fiber 1, sugar 48

Original steps

1. Rub coarse semolina with warm melted ghee with your fingertips until every grain is thoroughly coated in fat (this prevents gluten formation and ensures the melt-in-the-mouth crumb).
2. Warm milk with sugar and honey until sugar dissolves. Pour into semolina and stir gently with a spatula just until combined (do not overwork dough).
3. Spread mixture evenly into a greased shallow round baking tray (depth 1 cm). Decorate with peeled almonds.
4. Bake in preheated 200°C (400°F) oven for 25-30 minutes until edges and top are rich golden amber.
5. While basbousa is baking, boil sugar and water with lemon juice for 5 minutes, finish with a spoonful of ghee.
6. Pour hot syrup over piping hot basbousa as soon as it leaves the oven. Cover tray for 10 minutes to lock in moisture and yield signature velvety crumb.