Ingredients:
2½ cups semolina (shuji)
½ cup desiccated coconut - optional
½ cup flour
1 tsp baking soda
1 tsp baking powder
½ cup sugar
½ cup butter oil (warm)
1½ cup yogurt
1tsp vanilla essence.
approx 25 blanched almonds/pistachio/raisin
Milk if needed
Syrup
1 ½ cups sugar
1 cup water
1 tsp lemon juice
1 tsp rosewater
Preheat the oven to 190°C (375°F), grease a 12" x 8" x 1" baking dish and may sprinkle a little semolina over it.
Mix the semolina with the dry ingredients - coconut, flour, sugar, baking powder, baking soda and sugar. Mix in the butter oil to the semolina well. Next add yogurt and vanilla. The mixture should be stiff but not dry, if it is too difficult to stir add a little milk.
Rest the mixture for 30 mins.
Spread the mixture into the baking pan, then cut it diagonally into diamonds about 5cm (1") wide. Place an almond in the center of each diamond.
Bake the cake for 30-40 minutes, or until golden on top. Retrace the cuts made prior to baking with a knife.
Whilst the cake is cooking, begin the syrup. Combine the sugar and water in a small saucepan over medium heat, stirring until all the sugar has dissolved. Bring the mixture to the boil, then reduce the heat and simmer for 5-8 minutes. Remove from heat and stir in the lemon juice and rosewater.
Pour the warm syrup over the hot basbousa. Let it stand until it reaches room temperature.
Source: Adapted from http://www.youtube.com/watch?v=0CGs88nEEeg
the basbousa tasted delicious. I will surely try the recipe......Good Luck with more recipes and keep posting (Alia)
ReplyDeleteGee... thanks for being the first reader of this blog :)
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