Egyptian Basbousa
Servings 24 small pieces
Ingredients
- 1.5 cup of coarse semolina.
- 1 cup of granulates white sugar
- 3/4 cup of finely shredded coconut.
- 1 cup of plain yogurt.
- 1/2 cup of butter.
- 1/2 teaspoon of baking powder.
- 1/2 teaspoon of baking soda.
- 1/2 teaspoon vanilla extract or a dash of vanilla powder.
- About 24 whole almonds
- For the syrup:
- 1 cup of granulated sugar.
- 1 cup of water.
- 1 teaspoon of lemon juice
- 1 teaspoon rosewater
Instructions
- Preheat oven to 350F degrees then melt the butter, let it cool to room temperature. Mix the yogurt and the sugar well then add the rest of the ingredients and mix them all very well.Instructions:
- Prepare your pan (a 13x9 pyrex dish or similar) by spraying it with cooking oil pour in the mixture you may top with almonds or other nuts of your choice and bake for about 30 minutes or until golden brown.
- While your pan is in the oven prepare your syrup by adding the water to the sugar in a sauce pan over medium heat and when it dissolves stir in the lemon juice and rosewater and let it boil for 5 minutes then reduce heat and allow to simmer for another 20-25 minutes. The syrup should thicken a little when it cools down.
- While both the Basbousa and the syrup are hot, pour the syrup over the Basbousa and let it set for 15 minutes.
- Serve it with a cup of hot tea or coffee. Enjoy