Description
A delightful Middle Eastern dessert made with semolina, soaked in rose syrup, and flavored with cardamom.
Ingredients
Scale
- 1 1/2 cups (240g) semolina
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) sugar
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (240ml) plain yogurt
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 1/2 cup (70g) blanched almonds or pistachios for topping
- 1 cup (200g) sugar
- 1/2 cup (120ml) water
- 1 tbsp lemon juice
- 1 1/2 tbsp rosewater
Instructions
- In a large mixing bowl, combine semolina, all-purpose flour, sugar, baking powder, and ground cardamom. Mix well.
- Add melted butter, plain yogurt, and vanilla extract to the dry ingredients. Stir until smooth.
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Pour the batter into the dish, smooth the top, and score the surface into squares or diamonds. Place a nut in the center of each piece.
- Bake for 35 to 40 minutes until golden brown and firm to the touch.
- In a saucepan, combine sugar, water, and lemon juice. Heat until sugar dissolves, then simmer for 8 to 10 minutes. Stir in rosewater.
- Once the basbousa is baked, pour the warm rose syrup evenly over the hot cake.
- Let the cake sit to absorb the syrup, then slice and serve.
Notes
- Use fresh semolina and high-quality yogurt for the best results.
- Mix the batter gently to avoid a dense cake.
- Let the cake cool slightly before pouring the syrup for better absorption.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Basbousa, Cardamom, Rose Syrup, Middle Eastern Dessert