Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Basbousa
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- Level: Easy
- Total: 2 hr 45 min (includes setting and soaking times)
- Active: 20 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 219
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 15 mg
- Sodium
- 78 mg
Basbousa (also known as namoura) is a semolina cake from Egypt that is soaked in syrup and usually cut into diamond shapes and topped with almonds. Since it's common to serve syrup-soaked desserts during Ramadan, basbousa can be found in pastry shops and on home tables throughout the month. Like many Middle Eastern desserts, there are a few variations of the dish, including a date-filled version. This is a classic homemade recipe that’s flavored with desiccated coconut.
- Level: Easy
- Total: 2 hr 45 min (includes setting and soaking times)
- Active: 20 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 219
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 15 mg
- Sodium
- 78 mg
Ingredients
Simple Syrup:
Cake:
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Directions
- For the simple syrup: Put the sugar and 1 cup water in a medium saucepan over medium-high heat and bring to a simmer. Lower the heat to medium and simmer for 10 minutes. Set the syrup aside to cool completely and come to room temperature.
- For the cake: Brush the bottom of a 9-by-13-inch baking pan with 2 tablespoons of the ghee.
- Mix the coarse semolina and remaining 1/2 cup ghee in a large bowl with a spatula, making sure all the grains are coated with the ghee. Add the coconut and sugar and mix well to combine. Mix in the milk, yogurt, baking powder and baking soda until the batter come together. Transfer to the prepared baking pan, spread evenly and smooth the top. Refrigerate for 30 minutes to set.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the batter into diamonds or squares using a knife. Press a blanched almond into the top of each diamond. Bake until the top is golden brown, 30 to 35 minutes. If you prefer a more golden top, place under the broiler for 2 to 4 minutes.
- Re-cut the lines in the cake and pour the syrup evenly over the cake. Let sit until the cake soaks up the syrup completely, about 1 hour.
Cook’s Note
Make sure the syrup is completely cool before pouring it over the cake, otherwise the cake will be mushy and could fall apart. Also, make sure to use coarse semolina, not regular semolina flour (semolina flour is more finely ground and will result in a dryer, more crumbly cake).
