Basbousa: the original recipe step by step!

published on 26 February, 2019 at 10:53
INGREDIENTS
1½ cups Coarse semolina
½ cup  Fine semolina
⅔ cup Sugar
2 tsp Baking powder
1 cup shredded coconut
2 Eggs
⅔ cup Unsalted butter (melted)
1 cup Yogurt
2 tsp Vanilla extract
 
½  cup almonds
Syrup:
2 cups Sugar
2 cups  Water
1 Tbsp Lemon juice
2 tsp  Rose water

METHOD
In the medium saucepan, combine the sugar, water and lemon juice. Boil for 10 minutes.
Add the rose water and mix well.
Add the almonds to the boiling water for 1 minute and then drain and rinse with cold water. Peel the almond.
Combine all the ingredients for the dough and mix well.
Transfer the batter to a 9″x13″ buttered baking pan.
Chill it for 1 to 2 hours.
Add the blanched almonds on top of each square and bake for 40 minutes at 380°F/193°C.
Pour the syrup on top of the hot cake and bake for 15 minutes more.
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