Delicious Easy Basbousa
A delightful Middle Eastern dessert made from semolina, yogurt, and topped with rose syrup and almonds, offering rich flavors and a light, spongy texture.
Ingrédients
Main Ingredients
- 1 cup semolina or gluten-free semolina if needed
- 1 cup plain yogurt can substitute with dairy-free yogurt
- 1 cup sugar can use sugar substitutes to reduce sweetness
- 1/2 cup melted butter or vegan butter
- 1 tsp baking powder
For Garnish and Syrup
- 1/4 cup almonds for garnish, can also use other nuts
- 1/2 cup rose syrup
- 1 cup water
Instructions
Preparation
- Gather all your ingredients, ensuring butter is melted and cooled.
- In a mixing bowl, combine semolina, yogurt, and melted butter.
- Add sugar and baking powder, mixing until smooth.
Baking
- Grease your baking dish with butter or oil.
- Pour the batter into the greased dish, spreading evenly.
- Gently score the top into diamond shapes and place almonds in the center.
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
Making the Syrup
- In a saucepan, bring water and sugar to a boil, stirring until slightly thickened.
- Remove from heat and mix in rose syrup; let cool.
Finishing Touches
- Once basbousa is baked, pour cooled rose syrup over it immediately.
- Allow to sit for several hours or overnight before serving.
- Cut along the scored lines and serve warm or at room temperature.
Notes
Store tightly covered at room temperature for 1-2 days or refrigerate for up to a week. Can be frozen for later use.