Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, basbousa. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Today I am sharing the BEST basbousa recipe that everyone was raving about. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake).

Basbousa is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Basbousa is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook basbousa using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Basbousa:

1. Make ready 300 gm semolina
2. Prepare 150 gm Sugar
3. Make ready 100 gm coconut powder
4. Prepare 200 gm butter melted
5. Take 240 gm yogurt
6. Make ready 10 gm Vanilla essence
7. Get Syrup
8. Make ready 500 gm sugar
9. Take 450 water
10. Get 15 ml Lemon juice
11. Make ready 10 mL Rose water

This traditional Middle Eastern dessert comes together in just one bowl. Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage. See more ideas about Basbousa recipe, Arabic sweets, Arabic food. The best basbousa recipe you will find!

Instructions to make Basbousa:

1. Syrup - - Combine the sugar, water and lemon juice. Boil for 10 minutes. - Add the rose water and stir well.
2. In a large bowl, mix together the semolina, flour, baking powder, sugar, coconut and salt. In a small jug, mix the liquid ingredients, yoghurt, melted butter, eggs and vanilla. Make a well in the centre of the dry ingredients and then gradually add the liquid ingredients while mixing with a spatula or wooden spoon to form a thick batter.
3. Pour and level out the batter in a greased 11x7 inch pan and lightly score the top with diamond or square shaped cuts. Press a whole almond in the middle of each square or diamond. Then cover and set the pan aside for half an hour. This helps the semolina to absorb the liquids. In the meantime, preheat the oven at 180 C.
4. Uncover the pan and bake in the preheated oven for 40 minutes. Then remove from the oven and carefully cut all the way through the marks you had made earlier. Pour the cooled syrup as evenly as possible all over the hot basbousa. Then place the pan back in the oven and bake for an additional 5 minutes. Remove and let it rest for at least 30 minutes before cutting out the pieces and serving

An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup. Basbousa which literally translates 'just a kiss' (aaaaawwwww), is basically a syrupy It was definitely the BEST basbousa recipe I've tried at this point. The sweetness and flavor was on point, but I felt. Basbousa is a native Egyptian and traditional Middle Eastern sweet cake. Basbousa is a middle eastern dessert that originated in Egypt.

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