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My review
Basboosa II
19
Felicia Manocchio
"This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup."
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Ingredients
1 h servings 432Original recipe yields 9 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
- Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
- When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
2/6/2009
This is a great recipe (sometimes also called Hareesa)and very much like what my Egyptian mother makes. Unfortunately Mom makes all these wonderful recipes but she can't give you exact measureme...
Most helpful critical review
8/5/2011
Beware! The recipe doesn't specify but someone's suggestion of using #2 semolina or it will not absorb the syrup is true. All I found was #1 and it turned out dense, in spite of using a 9.5 inch...
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2/6/2009
This is a great recipe (sometimes also called Hareesa)and very much like what my Egyptian mother makes. Unfortunately Mom makes all these wonderful recipes but she can't give you exact measureme...
3/25/2007
Make this fab dessert even healthier by using NON-FAT plain yogurt and substituting the 2 cups total white sugar used (in the cake and the syrup) with 1 cup sugar, 1 cup sugar substitute. I also...
8/5/2011
Beware! The recipe doesn't specify but someone's suggestion of using #2 semolina or it will not absorb the syrup is true. All I found was #1 and it turned out dense, in spite of using a 9.5 inch...
11/10/2008
this was easy and turned out great. i cut the basboosa into squares before baking and then went over those again after baking to let the syrup distribute nicely. i also added rosewater to the sy...
12/21/2008
I have tried many times to get a proper recipe for this desert which mom used to make for us as kids. This is as good as it gets and I made it repeatedly for my little family. Ditto with the ros...
9/27/2007
Delicious, my only recommendations are to add a whole lemon's juice to the syrup part and before you pour on the syrup....poke some holes in the cake so that the syrup can reach the bottom layer...
9/1/2011
5 star, but slight changes... make sure to use the #2 semolina flour. Next only use 3/4 cup sugar in batter. In the syrup, I used rose flavoring. Plus I only used 3/4cup water and 1/2 cup sugar ...
6/18/2010
I know that rose water is a must-have for arabic deserts. But i personally don't prefer it and that is why I chose to leave it out of the recipe. I guess I should have added it as an optional ...
12/13/2011
This was the third recipe I tried of basbousa and thankfully it turned out just the way I wanted. The coconut flavor stood out, like someone else has mentioned too, which was a big plus point, a...