Egyptian Basbousa

Basbousa is a term in the Middle East that refers to a sweet semolina dessert like cake. While it is baked all over the Middle East there are various ways to make this. My husband is from Egypt so of course I have learned to make it the Egyptian way. This cake is very simple and quick to make. Ingredients are very basic. Some basbousa recipes include eggs however the recipe I use is egg free.

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Ingredients:

For the cake:

3 cups semolina
1 1/2 cups unsweetened coconut

1 cup sugar

1 cup milk

3/4 cup butter melted

Almonds or Walnuts

For the sugar syrup:

1 1/2 cups sugar
3/4 cup water

1 tablespoon lemon juice

Method:

For the cake:

Preheat oven to 350 degrees F (175 C)

1. Add semolina, coconut, and sugar in a large bowl and mix well by hand.
2. Add in butter and milk. Mix well. The texture should be a little clammy.

3. Press into a 9 x 9 inch pan.

4. Using a knife make lines from left to right and then from top to bottom forming squares. Place an almond or two in each square. 

5. Bake for 30 minutes or until golden brown. 

6. Remove from oven and pour syrup all over until no more can be absorbed. Allow to cool for 20 minutes.

While the cake is in the oven prepare the syrup:

1. Dissolve sugar and water in a medium saucepan. 

2. Once dissolved add lemon juice.

3. Bring to a boil.
4. Reduce heat and allow to simmer for about 10 minutes. It should look clear and not caramelized. Tip: Dip a metal spoon in the syrup and using caution, touch the syrup with a finger. The syrup should be a little sticky. 

5. Remove from heat and set aside. 
6. Once cake has finished pour about half of the syrup over the cake. Wait for a few seconds to allow the syrup to spread out. Then pour the remaining syrup slowly over the cake to ensure it has been evenly spread.

This is really best when served with a hot cup of coffee or tea! Enjoy :)

Have you tried basbousa before?