Basbousa, a Cairo street-food classic, is made by baking a semolina dough mixed with coconut and soaking it in lemon syrup. Cut into squares, it fits easily into a picnic basket or lunchbox.
Mix the semolina, coconut, sugar and baking powder in a bowl. Add the melted butter and strained yogurt, then knead until you have a smooth dough.
Set aside the remaining coconut to sprinkle over the top.
Spread the dough in a greased baking pan and cut it into diamond shapes. Sprinkle the reserved coconut over the top.
Bake in a preheated 180°C / 355°F oven for 18 minutes, until golden on top.
In a saucepan, bring the sugar, water and lemon juice to a boil. Simmer for 5 minutes, until thickened. Let the syrup cool until lukewarm, then pour it over the hot cake as soon as it comes out of the oven.
Leave at room temperature for at least 20 minutes so the cake absorbs the syrup completely. Slice and serve.
Make sure both the cake and syrup are lukewarm when you pour the syrup over the cake; otherwise, it may become too soggy. Allergens: contains wheat (gluten) and dairy.
Şerbete limon suyu yerine portakal suyu kullandım, tatlılığı beklediğimden biraz daha yumuşak kaldı ama çocuklar yine de kareleri hızla bitirdi, tekrar yaparsam limon ve portakalı yarı yarıya karıştırmayı deneyeceğim.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
