Basbousa, a classic Egyptian street sweet, is made by baking a semolina and coconut batter and soaking it in a lemony syrup. Cut into squares, it packs easily into a picnic basket or a lunchbox.
Mix the semolina, coconut, sugar and baking powder in a bowl; add the melted butter and strained yoghurt and knead until smooth.
Set aside the remaining coconut to sprinkle over the top later.
Spread the batter into a greased tray, score it into diamond shapes, and sprinkle the reserved coconut on top.
Bake in an oven preheated to 180°C until golden on top, about 18 minutes.
Boil the sugar, water and lemon juice for 5 minutes until slightly thickened, then drizzle the warm syrup over the cake fresh from the oven.
Let the cake sit at room temperature for at least 20 minutes so it fully absorbs the syrup, then slice and serve.
When pouring the syrup, make sure both the cake and syrup are just warm, otherwise the cake turns soggy. Allergens: contains wheat (gluten), milk and dairy.
If you want a less sweet syrup, add an extra dessertspoon of lemon juice while leaving the sugar as is, the extra tartness balances the sweetness.
Admin DadaGastro · verified in test kitchenŞerbete 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.
Your suggestion, complaint, or question — we listen to all of them.