Can anyone tell me where has the summer gone? It has been ages since I last posted on here and I miss blogging so much, and what better way to start blogging again than to share a sweet treat. By now you are thinking what is Basbousa? Basbousa is a traditional Middle Eastern cake that is made with semolina and is covered with sugary syrup. It has been enjoyed all across the Middle East for quite sometime now during special occasions as well as family gatherings. I have to admit though when I was young I didn’t like Basbousa, maybe because my mom used to make it a lot and I got used to it. I think we can all relate when your mom cooks the same dish over and over, you just come to detest that dish.So recently, I started craving Basbousa and found myself all over Google trying to find a good recipe.This recipe was adapted from Xawaash so make sure to go and check out their website. The only difference I did is I added tahini to the baking pan when I was brushing with butter.
For the simple syrup:
- 2 cups sugar
- 2 cups water
- 1 Tbsp lemon juice
- 1 Tbsp rose water
- 1 Tbsp orange blossom water
- A pinch of ground cardamom
For the basbousa:
- 1 1/2 cup coarse semolina
- 1/2 cup fine semolina
- 2/3 cup unsalted butter
- 2/3 cup sugar
- 1 cup shredded coconut
- 1 cup plain yogurt
- 2 large eggs
- 2 tsp baking powder
- 2 tsp vanilla extract
- ¼ cup almonds
The simple syrup:
- In a medium saucepan, combine sugar, water, lemon juice. Bring to a boil, stirring until all sugar has dissolved
- Add in the rose water, orange blossom water and ground cardamom and stir.
- Place almonds in a small saucepan with boiling water. Boil almonds for 1 minute
- Drain and rinse almonds under cold water, pat dry and slip the skin off.
The basbousa batter:
- Preheat your oven to 380 ºF. Grease the sides of a medium sized baking pan with butter and tahini sauce.
- In a medium bowl, combine coarse semolina, fine semolina, shredded coconut, butter, sugar, yogurt, baking powder and vanilla extract. Add the eggs and stir all ingredients together until everything is combined.
- Transfer the batter to the baking pan and refrigerate for 2 hours. Cut the basbousa into desired shapes and place blanched almonds on top.
- Bake in the oven for 40 minutes. Take the basbousa out of the oven and pour the syrup on top of the hot basbousa. Bake for another 15 minutes.
- Let it cool down to room temperature before serving.