Basbousa (Middle Eastern Semolina Cake)

These days I’m missing the Middle East. The food, the people and the way of life!!!! So the only thing I can change and control is the food I eat!!! I am so happy because I make the best Middle Eastern recipes too. This Basbousa really hit the spot. Once it was cooked and slightly cooled, I made myself a cup of tea and got to relaxing. I was so happy because it tasted just like it did in Bahrain and Saudi….  Im so glad I made this Basbousa. 

Preparation Time 15 minutes 

Cook Time 30 minutes 

Serves 8 

Ingredients 

1 1/3 cup semolina 

1/2 cup sugar 

1/3 cup ghee/ butter- melted 

1 cup milk 

1 teaspoon baking powder 

1 teaspoon vanilla 

1/2 cup shredded coconut/ coconut powder 

12-15 skinless almonds

Sugar Syrup 

1/2 cup water 

1/2 cup sugar 

1 tablespoon lemon juice 

1 teaspoon orange blossom water 

Instructions 

1. Place the semolina, sugar and melted butter/ ghee in a bowl. Mix it in to avoid lumps. Add the coconut powder and milk. Mix it again. Add the baking powder and vanilla and mix it in once more. Set it aside for 10 minutes. 

2. Grease an 8 inch pan with some melted butter/ ghee. Sprinkle over 2 tablespoons semolina and shake off the excess. Pour the mixture into the prepared pan. Flatten it completely then make diagonal scores in the pan to resemble diamonds. Place a skinless almond in the middle of each diamond. 

3. Bake at 180c for 30 minutes until golden. 

4. While the basbousa bakes, prepare the sugar syrup: heat the sugar, water, orange blossom water and lemon juice in a pan. Bring it to a boil and cook on a low heat for 2 minutes until the sugar dissolves. Turn off the stove and cool it slightly.

5. Once the basbousa is baked, pour half the hot sugar syrup over the basbousa. Reserve the rest of the sugar syrup for when you serve it. When serving pour a little extra hot syrup over each piece in individual plates.