Basbousa with Almonds

Name: Basbousa with Almonds
Ingredients: 500 grams semolina (about 3 1/4 cups); 200 grams plain yogurt (about 3/4 cup); 1 1/4 cups powdered sugar; 1/2 teaspoon vanilla extract; 1 tablespoon baking powder; 1/2 cup ghee (or unsalted butter, melted); For the syrup:; 2 cups water (about 475 ml); 1 1/2 cups sugar; 1/2 lemon, juiced; 1 teaspoon vanilla extract; 1 tablespoon ghee (or unsalted butter, melted)

Shimaa @cook_5136462

حدائق المعادي - القاهره

Basbousa with Almonds

Shimaa @cook_5136462

حدائق المعادي - القاهره

Saved

Ingredients

500 gramssemolina (about 3 1/4 cups)
200 gramsplain yogurt (about 3/4 cup)
1 1/4 cupspowdered sugar
1/2 teaspoonvanilla extract
1 tablespoonbaking powder
1/2 cupghee (or unsalted butter, melted)
For the syrup:
2 cupswater (about 475 ml)
1 1/2 cupssugar
1/2lemon, juiced
1 teaspoonvanilla extract
1 tablespoonghee (or unsalted butter, melted)

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Steps

1

Add the ghee and powdered sugar to the semolina. Rub them together well with your hands until the ghee is fully absorbed by the semolina.
2

Add the yogurt, baking powder, and vanilla extract. Gently mix with a wooden spoon, being careful not to overmix or knead the batter.
3

Grease a baking pan with 1 tablespoon tahini, spreading it evenly over the bottom and sides. Pour the batter into the pan and smooth the top. Decorate with almonds or any nuts you like.
4

Let the batter rest for 30 minutes. Meanwhile, prepare the syrup.
5

Combine all the syrup ingredients except the vanilla extract and ghee in a saucepan. Bring to a boil over high heat for 5 minutes. Then add the ghee and vanilla extract, simmer for another 5 minutes, and remove from heat.
6

After 15 minutes, preheat the oven to 400°F (200°C). Once the batter has rested for 30 minutes, place the pan on the rack just below the center and bake for 30 minutes, or until the edges are golden brown. Then turn on the broiler to brown the top.
7

Once the top is golden, pour the hot syrup over the basbousa as soon as it comes out of the oven. The syrup should be very hot. Let it sit for 1 hour, then serve.