Basbousa Recipe

Name: Basbousa Recipe
Total time: 600 s
Cuisine: American
Ingredients: 1 cup semolina (or cream of wheat); 1/2 cup sugar; 1/3 cup plain yogurt (or substitute with milk); 1/3 cup shredded coconut; 2-3 tablespoons all-purpose flour; 1 tablespoon baking powder; 1/2 cup ghee (or unsalted butter); For garnish:; Mixed nuts; For the syrup:; 1 cup water; 1 cup sugar; 1 teaspoon vanilla extract; 1 lemon slice

هند أسامة @cook_4894713

أمريكا

I tried many recipes, honestly, and none of them ever worked out. This time, I tried Chef Sally Fouad’s recipe from her channel, and it turned out perfectly! I hope you like it as much as I did. 😃😋👌🏻

هند أسامة @cook_4894713

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Ingredients

10 minutes

1 cupsemolina (or cream of wheat)
1/2 cupsugar
1/3 cupplain yogurt (or substitute with milk)
1/3 cupshredded coconut
2-3 tablespoonsall-purpose flour
1 tablespoonbaking powder
1/2 cupghee (or unsalted butter)
For garnish:
Mixed nuts
For the syrup:
1 cupwater
1 cupsugar
1 teaspoonvanilla extract
1lemon slice

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Steps

10 minutes

1

In a large bowl, combine the semolina (or cream of wheat) and shredded coconut. Mix well.
2

Add the ghee and gently rub it into the mixture using your fingertips until the ghee is fully incorporated. This step is very important for the texture of the basbousa—be gentle and make sure the ghee is mixed in thoroughly.
3

Add the sugar, yogurt (or milk), baking powder, and flour. Gently mix until just combined. Do not overmix; just make sure everything is incorporated.
4

This is how the mixture should look after mixing (I used milk instead of yogurt).
5

Grease a baking pan with ghee and spread the basbousa mixture evenly in the pan.
6

Score the top into pieces and place nuts on top. Bake in a preheated oven at 350°F (180°C), with heat from both top and bottom, for 30 minutes.
7

To make the syrup, combine the sugar, water, vanilla extract, and lemon slice in a saucepan. Heat until the sugar dissolves and the syrup thickens slightly, about 10 to 12 minutes. Pour the hot syrup over the basbousa as soon as it comes out of the oven. Both the basbousa and syrup should be hot—this is important for the perfect texture.
8

Let cool, then serve and enjoy.