How to make basbousa | Chef Ali Mandhry

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.

Start by cracking 1 egg into a bowl.

Add vanilla extract to the egg.

Mix in desiccated coconut.

Add sugar to the mixture.

Incorporate semolina into the bowl.

Add milk powder or powdered milk.

Sprinkle in a pinch of salt.

Pour in buttermilk or sour milk.

Mix in ghee mixed with oil.

Add baking powder and give it a good mix until smooth.

Pour the mixture into a baking tray or casserole, spreading it evenly.

Put Gista or table cream into a ziplock bag or piping bag and pipe strips across the mixture in the tray.

Bake at 180 degrees Celsius for at least 45 minutes.

To make the sugar syrup, combine water, white sugar, and lemon juice in a pot.

Cook the syrup until it thickens.

Once the basbusa is baked, pour the thick sugar syrup over it.

Garnish with ground pistachios before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens