Basbousa

Indulge in the sweet, fragrant delight of Basbousa, a traditional Middle Eastern semolina cake soaked in rose water syrup. Perfect for a festive gathering or a cozy afternoon treat with tea.

• 1 cup semolina
• 1 cup sugar
• 1 cup plain yogurt
• 1/2 cup ghee or melted butter
• 1 tsp baking powder
• 1/4 cup blanched almonds
• 1 cup water
• 1 cup sugar
• 1 tsp rose water

Method

1. 1

   Preheat your oven to 180°C (350°F). Grease a square baking dish with ghee or butter.

2. 2

   In a bowl, mix semolina, sugar, yogurt, ghee, and baking powder until well combined.

3. 3

   Pour the mixture into the prepared baking dish and spread it evenly. Use a knife to create diamond shapes on the surface.

4. 4

   Press a blanched almond into the center of each diamond shape for decoration.

5. 5

   Bake in the preheated oven for about 30 minutes, or until the top is golden brown.

6. 6

   While the basbousa is baking, prepare the syrup: In a saucepan, combine water and sugar. Bring to a boil and let it simmer for about 10 minutes until slightly thickened. Add rose water if using.

7. 7

   Once the basbousa is baked, remove it from the oven and pour the hot syrup over it while still warm. Allow it to soak for a few minutes before serving.

8. 8

   Cut into pieces along the diamond shapes and serve warm or at room temperature.