Basbousa
One of my favorite dessert. AKA Revani, Hareesa and Nammoura in various places. It is a traditional Middle Eastern sweet moist cake, usually made with semolina and soaked in a simple syrup.
Basbousa
One of my favorite dessert. AKA Revani, Hareesa and Nammoura in various places. It is a traditional Middle Eastern sweet moist cake, usually made with semolina and soaked in a simple syrup.
Cooking Instructions
- 1
To make the Sugar syrup
- 2
Bring water and sugar to a boil. Stir gently. Once it reaches a boil, reduce heat and let it simmer. Do not stir. 3-5 mins
Remove from heat. Add lemon juice and rose water. And let the syrup cool.
- 3
To make the basbousa
- 4
Preheat your oven at 180C. Grease an 9×9 or 8×8 square pan or a 9” round pie dish with butter or oil and set aside
In a large bowl, put semolina, coconut, baking powder and mix well.
- 5
In another bowl, put yogurt, butter, sugar, vanilla, and mix well.
- 6
Add the wet ingredients to the dry ingredients and mix well. The mixture should be fairly thick and easy to press with hands (not thin like cake or brownie batter).
- 7
Press the mix down onto square baking tray or round pie pan.The cake mix should be about 1 inch thick.Cut a diamond or square design in the cake with a butter knife. Place an almond or any other type of nut you have on hand onto each pre-cut square.
- 8
Bake at 180C for 30 min to 40 mins until it’s a bronze brown color. If no color forms on the top turn on broiler for 1-2 minutes until the top is golden/bronze. Cut the Cake again along the pre-cut lines and pour cold syrup on top while its hot so it can absorb all through.This will help with absorbing the sugar syrup.
- 9
Let it cool and serve with a warm cup of coffee.
ENJOY🌹
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