Saturday, 11 May 2013

Basbousa Recipe

Egyptian dessert made with semolina and coconut

Hello all, here's a dessert that is loved in our household... I'm sharing this because its easy to put together, and well honestly just tastes amazing!!! This is a beautiful dessert that is light and packed with flavour. Next time you have to bring something to a party why not impress and bring this beautiful dessert... It's sure to please anyone! 


Here is a recipe taken from Amira Georgy from SBS, Food Safari




Ingredients
2 ½ cups - coarse semolina
1 cup - desiccated coconut
220 g (1 cup) - caster sugar
75 g (½ cup) - self-raising flour
200 g - thick yoghurt
200 g - unsalted butter, melted
1 tsp - vanilla extract
25–30 - blanched almonds
milk if needed

Syrup 
330 g (1 ½ cups) - sugar
250 ml - water
1 tsp - lemon juice
1 tsp - rosewater


    Preheat the oven to 180°C 350F. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk – but it should still be fairly stiff. Spread the mixture with your hands in a buttered 30 x 25 x 5 cm baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes until golden brown.

    Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.

    Pour the syrup over the cake while the cake is still hot. Cool to serve.

    This was so easy to put together a great dessert to bring to any party. The only change I've made is I've used orange blossom water instead of rosewater. This was a hit with my family, I'm sure I will be making more basbousa.





    Isn't it a thing of beauty? Yum!

    Original link to recipe