Basbousa with Coconut

Name: Basbousa with Coconut
Ingredients: 2 cups semolina flour (about 320 grams); 2 tablespoons all-purpose flour (about 16 grams); 1 cup plain yogurt (about 245 grams); 2 tablespoons ghee or unsalted butter, at room temperature (about 28 grams); 3 tablespoons sugar (about 38 grams); 4 tablespoons shredded coconut (about 24 grams); 1 teaspoon vanilla extract; For the syrup ////; 1 cup water (about 240 ml); 1 cup sugar (about 200 grams); Juice of half a lemon

Dina Sami @DinaSami19

Egypt

Basbousa with Coconut

Dina Sami @DinaSami19

Saved

Ingredients

2 cupssemolina flour (about 320 grams)
2 tablespoonsall-purpose flour (about 16 grams)
1 cupplain yogurt (about 245 grams)
2 tablespoonsghee or unsalted butter, at room temperature (about 28 grams)
3 tablespoonssugar (about 38 grams)
4 tablespoonsshredded coconut (about 24 grams)
1 teaspoonvanilla extract
For the syrup ////
1 cupwater (about 240 ml)
1 cupsugar (about 200 grams)
Juice of half a lemon

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Steps

1

Combine the sugar and water in a saucepan over heat. Stir until the sugar dissolves and the mixture thickens slightly. Squeeze in the lemon juice, then set aside to cool.
2

For the basbousa: Using an electric mixer, beat together the ghee (or butter), sugar, and yogurt.
3

In a separate bowl, mix all the remaining dry ingredients together. Add them to the yogurt mixture and knead by hand until everything is well combined.
4

Grease a baking pan with ghee or butter. Spread the basbousa dough evenly in the pan. Bake in the oven until cooked through and the top is golden brown.
5

Remove from the oven and immediately pour the cooled syrup over the hot basbousa. Cut into pieces and serve.
6