A traditional Middle Eastern semolina cake soaked in syrup, often garnished with almonds.
Ingredients
For the Cake
- 1cupsemolina
- 1cupyogurt
- 1cupsugar
- 1/2cupmelted butter
- 1tspbaking powder
- 1/4tspsalt
- pieceblanched almonds
For the Syrup
- 1cupsugar
- 1cupwater
- 1tsplemon juice
- 1tsprose water or orange blossom water
How to make Basbousa Arabic desert
Prepare the Syrup
In a saucepan, combine sugar and water. Bring to a boil, then add lemon juice.
Simmer for about 10 minutes until slightly thickened. Remove from heat and stir in rose or orange blossom water. Let it cool.
Make the Cake
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine semolina, yogurt, sugar, melted butter, baking powder, and salt. Mix well until combined.
Pour the mixture into a greased baking dish, smoothing the top.
Score the surface into squares or diamonds and place an almond in each piece.
Bake
Bake for about 30-35 minutes, or until golden brown on top.
Add Syrup
Once baked, remove from the oven and immediately pour the cooled syrup over the hot basbousa.
Allow it to absorb the syrup for at least 30 minutes before serving.
Tips & Tricks
Ensure the syrup is cooled before pouring it over the hot cake to achieve the best absorption.
For a more aromatic flavor, use rose water or orange blossom water in the syrup.
