Basbousa Recipe

Mix together the sugar and melted butter.

Add in the yogurt and mix well.

In a separate bowl, mix together the coarse and fine semolina, salt, and baking soda.

Pour the semolina mixture into the yogurt-butter mixture and mix well until foamy and stiff.

Prepare a 9x12 pan by spreading it with butter or oil.

Pour the basbousa mixture into the pan and smooth it out on top.

Blanch almonds in boiling hot water for 30 to 60 seconds, then peel (optional).

Score the basbousa with a knife to make placeholders for the almonds, placing one almond in the middle of each square.

Preheat the oven to 350°F and bake for 35 to 45 minutes until brown on top.

In a medium saucepan, combine 2 cups of water and 2 cups of sugar for the syrup and bring to a boil.

Boil the syrup for 5 to 10 minutes, then remove from heat and add flavoring (rose water or orange blossom water).

Pour half of the sugar syrup over the basbousa after it comes out of the oven.

Optionally return the basbousa to the oven to broil for 2 to 5 minutes until the top turns brown.

Remove from the oven and pour on the rest of the sugar syrup.

Cut through the pieces with a knife and wait until the basbousa is completely cooled before removing it from the pan.

Equipment Needed

Allergens