Basbousa Recipe Steps (Translated)
Ingredients:
- 3 cups semolina
- 1¼ cups sugar
- 1 cup melted ghee + ¼ cup corn oil
- 1½ cups shredded coconut
- 3 packets baking powder
- Vanilla
- 3 regular plain yogurts (Milky Land or any plain yogurt)
Syrup (Qatr):
- 4 cups sugar
- 3 cups water
- 1 teaspoon lemon juice
Method:
Mix the dry ingredients and fats:
In a large bowl, combine the semolina, sugar, melted ghee, and corn oil. Mix well.Add coconut and baking powder:
Add 1½ cups shredded coconut, 3 packets of baking powder, and vanilla. Mix all the ingredients thoroughly.Add the yogurt:
Add the 3 plain yogurts and mix everything well until fully combined and the batter is ready.Prepare the baking tray:
Lightly grease a baking tray with a thin layer of ghee. Pour the basbousa mixture into the tray and spread it evenly.Decorate the top:
Chop the nuts (almonds, cashews, walnuts, etc.) and arrange them on top of the basbousa, along with some raisins if desired.
Brush the surface of the basbousa with 2 large spoons of syrup (before baking).Prepare the syrup:
Place the sugar, water, and lemon juice in a pot. Bring to a boil and let it simmer for 10 minutes, then turn off the heat.
Important: Both the basbousa and the syrup should be hot when pouring the syrup over the cake.Baking:
Bake in a preheated oven (usually at medium heat around 180°C / 350°F) until golden brown and fully cooked on top and bottom.Serving:
As soon as you take the basbousa out of the oven while it’s still hot, pour all the hot syrup over it.
Let it cool a bit so it absorbs the syrup properly, then cut and serve.
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