Classic Egyptian basbousa

Name: Classic Egyptian basbousa
Cuisine: Nigerian
Ingredients: 3 cups semolina (medium Coarse); 2/3 cup ghee (clarified butter); 2/3 cup fresh milk; 2 tablespoons extra melted ghee; Heavy sugar syrup; Light sugar syrup; 1/3 cup dessicated coconut; 1 1/4 sugar; Nuts of choice (optional); Eshta (clotted cream) for serving; Juice of one lemon

khayrees Tasty bites @cook_14456829

#Jigawa

I’m going all middle eastern and Arabic these days😍from basbousa Toh Rich mahlabiya and katayef❤️their desserts are just so ma sha Allah. Very rich and full of flavors. Basbousa is my favorite then followed by knafeh❣️. Sadly finding good original recipe is hard both on you tube and websites it’s either you end up with a dense abd Cakey basbousa or it doesn’t taste like the real pastry shop one. So ladies and gents make a way for the ultimate Egyptian basbousa recipe. Recipe adapted from cleobuttera of Egypt.

khayrees Tasty bites @cook_14456829

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Ingredients

3 cupssemolina (medium Coarse)
2/3 cupghee (clarified butter)
2/3 cupfresh milk
2 tablespoonsextra melted ghee
Heavy sugar syrup
Light sugar syrup
1/3 cupdessicated coconut
1 1/4sugar
Nuts of choice (optional)
Eshta (clotted cream) for serving
Juice of one lemon

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Steps

1

Ingredients
2

To make the heavy sugar add 1/3 sugar to a pot then add 2 tablespoons water and drop of lemon juice. Cook till the sugar dissolves and set aside
3

In a bowl add your semolina with two tablespoons melted ghee and rub make sure each semolina is coated.
4

In a microwave safe bowl add the sugar syrup normal sugar and milk to d bowl and microwave till sugar dissolves. Set aside
5

Now pour the milk sugar mixture in the middle followed by the melted ghee and mix gently (do not over mix it has high gluten more than that of flour)
6

Grease your baking pan with ghee and add the mixture tap the tray on ground several times to remove air bubbles refrigerate for 15 minutes
7

Now add your crushed nuts if you’re using one and gently press it in to the batter (it will set now)
8

Bake in a preheated oven at 210 degrees for 22-25 minutes till golden brown
9

To make soaking syrup add 1 1/2 cup sugar with 1 1/4 cup water abd drop of lemon juice till the sugar melts
10

Pour the soaking syrup immediately after bringing out of the oven(do not over soak it else it will become soggy and difficult to handle) brush the top with melted ghee.
11

Cut them in to squares and serve with clotted cream (qeshta)