How to make Egyptian Basboosa Dessert

semolina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with additional flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while sour cream is often less expensive.

Combine 2.5 cups semolina, 1 cup coconut, 1 cup sugar, and 0.5 cup flour in a large bowl and mix together.

Add 1 cup plain yogurt, 2 sticks melted butter, and 1 teaspoon vanilla extract to the bowl and mix until combined.

Add 0.25 cup milk to the mixture to make it more pliable.

Grease a 9x9 pan lined with aluminum foil with butter.

Pour the mixture into the pan and flatten it out evenly using hands and a fork.

Cover the pan and let it sit for 30 minutes.

In a saucepan, combine 1.5 cups sugar and 1 cup water and bring to a boil, stirring continuously.

Add about 1 teaspoon lemon juice and a little rosewater to the syrup and stir for about 5 minutes.

Let the syrup cool completely before pouring it over the baked basboosa.

After 30 minutes, cut the mixture into squares instead of diamonds.

Press sliced almonds into the center of each square before baking.

Bake in the preheated oven at 350°F (180°C) for 35 to 40 minutes.

Once baked, pour the cooled syrup over the basboosa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens