Sweet Egyptian Basbousa with Almond Soaked Syrup

Name: Sweet Egyptian Basbousa with Almond Soaked Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10-12
Cuisine: Dessert
Ingredients: 1 cup fine semolina; 1 cup granulated sugar; 1 cup plain yogurt; ½ cup unsweetened shredded coconut; ½ cup melted unsalted butter; 1 tsp baking powder; 1 tsp vanilla extract; 1½ cups granulated sugar; 1 cup water; 1 tbsp lemon juice; 1 tsp almond extract; 2 tbsp sliced almonds; ¼ cup whole blanched almonds

A decadent semolina cake soaked in a rich almond syrup

Basbousa is a traditional Egyptian dessert made with semolina and coconut, soaked in an aromatic almond syrup.

1 h 30 min
10-12
Intermediate

Ingredients

For the Basbousa

1 cup fine semolina

1 cup granulated sugar

1 cup plain yogurt

½ cup unsweetened shredded coconut

½ cup melted unsalted butter

1 tsp baking powder

1 tsp vanilla extract

For the Almond Syrup

1½ cups granulated sugar

1 cup water

1 tbsp lemon juice

1 tsp almond extract

2 tbsp sliced almonds

For Garnishing

¼ cup whole blanched almonds

Preparation

Preparing the Basbousa

Preheat & Grease Pan

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Mix Dry Ingredients

In a large mixing bowl, combine semolina, sugar, shredded coconut, and baking powder.

Add Wet Ingredients

Stir in the yogurt, melted butter, and vanilla extract until well combined and a thick batter forms.

Preparing the Almond Syrup

Combine Sugar & Water

In a saucepan over medium heat, combine sugar and water. Stir to dissolve the sugar.

Simmer Mixture

Bring the mixture to a boil, then reduce to a simmer. Add lemon juice and let it thicken slightly for about 10 minutes.

Finalize Syrup

Remove from heat, then stir in almond extract and sliced almonds. Allow to cool.

Ensure the almond syrup is cool before pouring over warm basbousa to maintain a tender texture. Pro Tip: Toast sliced almonds slightly before adding them to the syrup for a deeper flavor.

Cooking Process

Mixing

Combine semolina batter ingredients thoroughly for a consistent texture.

Baking

Pour the batter into the prepared pan and spread evenly. Score the surface gently in diamond shapes.

Bake for 35-40 minutes at 350°F (175°C) until golden brown.

Finishing

Once baked and golden brown, pour the cooled almond syrup over the hot basbousa to allow it to soak in.

Plating & Serving