Sweet Egyptian Basbousa with Almond Soaked Syrup
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
For the Almond Syrup
For Garnishing
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.
Finishing
Once baked and golden brown, pour the cooled almond syrup over the hot basbousa to allow it to soak in.
Plating & Serving
Sweet Egyptian Basbousa with Almond Soaked Syrup
Sweet Egyptian Basbousa with Almond Soaked Syrup
Plating & Serving
Slice the basbousa along the scored lines and serve on dessert plates, letting the syrup soak in further for a moist experience.