Eritrean Basbousa recipe, a vegan semolina cake (nay tsom)

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with less fat.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note at a lower cost.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with health benefits.

Preheat oven to 180°C (350°F).

Grease a baking dish with butter.

Mix semolina, sugar, yogurt, and melted butter in a bowl until well combined.

Add baking powder, salt, and vanilla extract; stir until smooth.

Pour the mixture into the greased baking dish and spread evenly.

Bake in the preheated oven for 30-35 minutes, until golden brown.

Remove from oven and let cool for 10 minutes.

Prepare syrup by boiling water and sugar in a saucepan until dissolved, about 5 minutes.

Add rose water and lemon zest to the syrup; stir to combine.

Pour the syrup evenly over the warm cake.

Garnish with coconut flakes and almonds before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens