Nutritional Chart
Calories: 301 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 7 g
- 13 g
- 40 g
Ingredients Needed for Basbousa (Semolina Cake)
2 cups of water
½ cup almonds
1 cup semolina
½ cup sugar
2 eggs
1 teaspoon baking powder
½ cup coconut flakes
1 teaspoon vanilla essence
2 ounces of butter, melted
3.5 ounces of yogurt
For the syrup:
1 cup sugar
½ lemon
¼ cup rose water
pistachios, optional
How to Make Basbousa (Semolina Cake)
- Heat a saucepan over medium heat, and add 2 cups of water in it.
- Add the almonds and blanch them for 1 minute.
- Take them out and peel them.
- Add the semolina flour in a large bowl. Add the sugar, eggs, baking powder, coconut flakes, vanilla, melted butter, and yogurt. Keep a touch of melted butter for greasing the pan.
- Whisk until you a obtain a smooth mix.
- Evenly spread the mixture in a greased glass baking tray, around 20 X 10 inches.
- Refrigerate for the next 2 hours.
- Divide the dough into 15 squares. Insert 1 almond inside each square (portion).
- Slide the tray into the oven for the next 380 degrees F/190 degrees C at 40 minutes.
- In the meantime, you can prepare the syrup.
- Heat a saucepan over medium heat, and pour 2 cups of water in it. Add the sugar, squeeze the juice out of the lemon and rose water.
- Bring to a boil and give it a good stir. Keep it on heat for 2 minutes.
- Pour the syrup over the dessert. If it moistens too much, don’t pour all of the syrup.
- Refrigerate for the next 2 hours.
- Serve with rose water and crushed pistachios.