Basbousa, Egypt

 

Basbousa, Egypt

Ingredients

For the Cake

• 1 ⅔ cups (306g) fine semolina or farina
• ½ cup (116g) granulated sugar
• ½ cup unsweetened coconut flakes (optional)
• ½ tablespoon baking powder
• ½ cup ghee (melted)
• ½ cup plain yogurt
• 1 tablespoon honey
• ½ tablespoon tahini (for greasing)

For the Syrup

• 1 cup granulated sugar
• 1 cup water
• 1 teaspoon lemon juice
• 2 tablespoons honey
• ½ teaspoon vanilla extract
• Nuts for garnishing (e.g., blanched almonds)

Instructions

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a large bowl, combine the semolina, sugar, coconut flakes (if using), and baking powder. Mix well.
3. Combine Wet Ingredients: In a separate bowl, melt the ghee and mix it with honey. Pour this mixture into the dry ingredients.
4. Add Yogurt: Incorporate the yogurt into the mixture until just combined; avoid overmixing.

Step 2: Bake the Cake

1. Prepare the Baking Pan: Brush a round or square baking pan with tahini or ghee.
2. Spread the Batter: Pour the basbousa mixture into the prepared pan and smooth it out evenly.
3. Optional Design: You can cut a decorative pattern on top of the batter and place nuts as garnish.
4. Bake: Place in the oven for about 30–40 minutes, or until golden brown on top.

Step 3: Make the Syrup

1. In a saucepan, combine sugar, water, lemon juice, honey, and vanilla extract.
2. Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes, allowing it to thicken slightly.

Step 4: Combine and Serve

1. Once the basbousa is baked, remove it from the oven and immediately pour the hot syrup evenly over it.
2. Cover with foil and let it sit for about 5–10 minutes to absorb the syrup.
3. Cut into squares or diamonds and serve warm or at room temperature.