Basbousa

Ingredients

• Semolina (1 cup)
• Desiccated coconut (1/2 cup)
• Granulated sugar (1 cup)
• Plain yogurt (1/2 cup)
• Unsalted butter (1/2 cup, melted)
• Baking powder (1 teaspoon)
• Vanilla extract (1 teaspoon)
• Almonds (12-16, sliced (for topping))
• Water (1 cup (for syrup))
• Granulated sugar (3/4 cup (for syrup))
• Lemon juice (2 tablespoons (freshly squeezed, for syrup))
• Rose water (1 tablespoon (for syrup))

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking dish.
2. In a large mixing bowl, combine the semolina, desiccated coconut, granulated sugar, yogurt, melted butter, baking powder, and vanilla extract. Mix thoroughly until the batter is smooth and well incorporated.
3. Pour the mixture into the greased baking dish, spreading it evenly to ensure even baking.
4. Using a sharp knife, score the top of the mixture into diamond or square shapes for easy serving after baking.
5. Place an almond slice on top of each scored piece to add a delightful crunch.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. While the basbousa is baking, prepare the syrup. In a saucepan, combine water, granulated sugar, lemon juice, and rose water. Bring the mixture to a boil over medium heat, then reduce to a simmer for about 5 minutes until slightly thickened.
8. Once the basbousa is baked, remove it from the oven and immediately pour the hot syrup evenly over the entire cake, ensuring all pieces are covered in the sweet syrup.
9. Allow the basbousa to cool completely in the baking dish before cutting along the scored lines into pieces. Serve at room temperature and enjoy!