Basbousa
Basbousa is a popular Middle Eastern dessert made from semolina, yogurt, and syrup. It is often served on special occasions and has a crumbly texture with a sweet and nutty flavor.
Ingredients
- 2 cups coarse semolina
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup coconut powder unsweetened
- ½ cup granulated sugar
- 1 cup plain yogurt
- 3 large eggs
- ¼ cup milk
- ½ cup neutral oil
- ½ cup melted unsalted butter (or 1 stick)
- 1½ teaspoons vanilla extract or orangeblossom water
- 3 tablespoons tahini (plus more, optional, see notes)
- 3 cups simple syrup (or more, depending on your personal preference)
Instructions
- Mix flour, semolina, coconut powder, salt, and baking powder.
- In another bowl combine eggs, milk, oil, sugar, vanilla, butter, and yogurt.
- Whisk together well until no longer lumpy.
- Add the wet ingredients on top of the dry mixture and fold until combined.
- Add the tahini to your 9x13 tray and brush it evenly, making sure to get to the corners.
- Pour the Basbousa batter and smooth the top.
- Bake at 350℉ for 25-35 minutes or until a toothpick comes out clean.
- Once out the oven, immediately pour simple syrup on top, about 2-3 cups of warm (not hot) syrup.
- Let it cool completely at room temperature.
- When it's time to cut, use a sharp knife, and wipe the knife after each cut in order not to ruin the shape. Make sure to cut carefully.
Notes
- Use high-quality ingredients: When making Basbousa, it's important to use high-quality semolina, sugar, and butter. This will ensure that your dessert not only tastes great but has a nice texture as well.
- Add flavorings: To give your Basbousa a unique flavor, try adding ingredients like rose water, orange blossom water, or cardamom. These flavors will help to elevate the taste and make your dessert stand out.
- Moisture is key: Basbousa should be moist and tender, so be sure to use enough syrup when soaking your dessert. You can also add a bit of yogurt or milk to the batter to keep it moist.
- Don't overbake: Basbousa should be baked until it's golden brown but be careful not to overbake it. This can cause the dessert to become dry and tough.
- Before putting it in the oven, You can brush the top of the basbousa with another 2 tbsp of tahini, this will give it a delicious nutty flavor and brown top.
Nutrition
Calories: 559kcalCarbohydrates: 79gProtein: 6gFat: 27gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 29mgSodium: 305mgPotassium: 128mgFiber: 1gSugar: 63gVitamin A: 333IUVitamin C: 0.3mgCalcium: 105mgIron: 3mg
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