Algerian Basbousa / Samolina Cake With Syrup

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 enhances protein content.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water provides a similar floral note.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

Prepare the simple syrup by combining 2 cups of sugar and 4 cups of water in a pan with 1/2 lemon cut into pieces.

Stir the sugar until dissolved and let it boil for 12 minutes.

In a mixing bowl, add 3 eggs, 1/2 cup of sugar, 1/2 teaspoon of salt, 1 tablespoon of lemon zest, and 1/2 teaspoon of vanilla; whisk together.

Add almost 1 cup of milk and almost 1 cup of vegetable oil to the mixture and whisk again.

Gradually add 1.5 cups of semolina to the mixture, mixing well to avoid crumbling.

Add 4 tablespoons of all-purpose flour and 2 tablespoons of baking soda; mix until firm but not too runny.

Cover the mixture and let it set for 5 minutes, then mix again.

Grease a baking pan with oil and sprinkle some semolina on the bottom to prevent sticking.

Pour the mixture into the baking pan and distribute it evenly.

Bake in an oven preheated to 340°F (180°C) for about 20-23 minutes, checking for doneness.

Once baked, turn on the broiler to brown the top.

While the basbousa is still hot, pour the cooled syrup over it and let it soak for about an hour.

After cooling, cut the basbousa and garnish with chopped coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens