Best Recipe for Basbousa
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A delightful Middle Eastern semolina cake, infused with a special syrup, and given a unique twist with roasted coconut and powdered milk for an extraordinary taste.
00:45:00 total
Serves 8
medium
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Ingredients
- water - 1 1/2 cups (for syrup)
- sugar - 1 1/4 cups (for syrup)
- lemon slices - 2 slices (for syrup)
- vanilla - 1 teaspoon (for syrup)
- ghee - 1 tablespoon (optional for syrup)
- fine semolina - 500 grams
- melted ghee - 150 grams plus 1 tablespoon
- sugar - 250 grams
- full-fat milk - 150 ml
- heavy syrup - 100 grams (prepared from sugar, water, lemon)
- vanilla - 1 teaspoon
- fine coconut - 20 grams (optional)
- powdered milk - 1 tablespoon (optional)
Instructions
- Prepare the syrup: Combine 1 1/4 cups sugar, 1 1/2 cups water, and 2 slices of lemon in a saucepan. Stir until sugar dissolves, then stop stirring. Once it comes to a boil, turn off the heat, add 1 tablespoon ghee (optional), and 1 teaspoon vanilla. Set aside to cool.
- Roast coconut and powdered milk: In a pan over low heat, mix 1/3 cup coconut with 1 tablespoon powdered milk. Roast until golden, then set aside to cool.
- Prepare the basbousa mixture: In a large bowl, mix 3 cups fine semolina with the roasted coconut and powdered milk. Add 150 grams melted ghee and mix lightly. Then, add the milk, sugar, vanilla, and heavy syrup mixture, stirring gently.
- Bake the basbousa: Pour the mixture into a greased 30 cm tray, ensuring an even distribution. Optionally, add nuts on top. Refrigerate for 15 minutes, then bake in a preheated oven at 200°C on the middle rack for about 30 minutes until golden, then broil until the top is evenly browned.
- Finalize and serve: Immediately after baking, pour the cooled syrup over the hot basbousa. Optionally, spread a spoonful of melted ghee on top. Allow to rest for optimal texture before serving.
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