basboosa

We made this from semolina and yoghurt, baked then poured syrup all over it.

 

 

Blogged

 

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The recipe is from the book Lebanese Cooking by a Susan Ward. It's not a bad book, since it has many of the recipes that we were looking for, but I'd recommend reading through the recipes before you try it, and if you have any experience with these foods, adjusting to your particular taste. For example - for Basboosa, she says don't get it too soggy, and makes it with less semnah than traditionally used. We like it soaking in syrup and rich in butter.

 

Recipe (more or less)

INGREDIENTS:

225 g caster sugar

225 g semolina

1/2 tsp baking soda

350 ml yoghurt

5 -6 tbsp semnah (or melted butter)

 

SYRUP

225 g caster sugar

4 tbsp fresh lime juice

few drops of orange blossom water

- Put all syrup ingredients in pan with about 1/2 cup water and let boil until consistency of golden syrup

 

METHOD

Mix caster sugar, semolina and baking soda together

Add yoghurt, mix well

Add melted butter

Bake for 15 minutes in a 350°F oven

Set whole blanched almonds onto top of cake (or sprinkle sliced almonds)

Bake for 30 minutes until golden

Cool cake for 10 minutes, cut into squares or diamonds

Pour syrup all over cake

Done