Basbousa بسبوسة

Basbousa بسبوسة

Notes

This is a popular Egyptian desert.

Servings

24

Preparation Time

0.5 hours

Ingredients

  • 3 cups semolina (or Cream of wheat)
  • 1 cup sugar
  • 1 cup coconut
  • 1 cup yogurt
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • blanched almonds or hazelnuts (filberts) .
  • 2 cups sugar
  • 1 1/3 cups water
  • 5 drops fresh lemon juice

Cooking Instructions

  • Preheat the oven to 350F.
  • In a bowl combine all the ingredients (semolina, sugar, coconut, yogurt, baking powder, and baking soda) and stir until well mixed.
  • Grease 11 x 17 inch rectangle pan and put batter on it.
  • Decorate the surface with blanched almonds or hazelnuts (filberts).
  • Let it stand for 2 hours.
  • Bake until golden (30 minutes).
  • Remove from oven and pour syrup(warm) on the pan and return the pan to the oven for 5 minutes.
  • Allow to cool, then cut into squares.

For the Syrup

  • Prepare syrup by putting the sugar and water in a heavy saucepan.
  • Bring to a boil while constantly stirring to dissolve the sugar.
  • Let it boil until it becomes clear.
  • Add few drops of lemon and let it boil for a minutes or so.
  • Add the butter and and let it warm.

Preheat the oven to 350F.
In a bowl combine all the ingredients (semolina, sugar, coconut, yogurt, baking powder, and baking soda) and stir until well mixed.
Grease 11 x 17 inch rectangle pan and put batter on it. Decorate the surface with blanched almonds or hazelnuts (filberts) .let it stand for 2 hours.
Bake until golden (30 minutes). Remove from oven and pour syrup(warm) on the pan and return the pan to the oven for 5 minutes. Allow to cool; cut into squares.

For the Syrup
Prepare syrup by putting the sugar and water in a heavy saucepan. Bring to a boil while constantly stirring to dissolve the sugar. Let it boil until it appears clear. Add few drops of lemon and let it boil for a minutes or so. then add the butter and and let it warm.

24

30

3 cups semolina (or Cream of wheat)

1 cup sugar

1 cup coconut

1 cup yogurt

1 teaspoons baking powder

1 teaspoons baking soda

blanched almonds or hazelnuts (filberts) .

2 cups sugar

1 1/3 cups water

5 drops fresh lemon juice

Dry Batter?

Is this batter supposed to be pretty dry?

Yes

It is supposed to be like a very thick paste, then it is baked, and the syrup at the end should make it moist.

About the Sugar...

Hi, I'm really interested to do this recipe..
I was just wondering how many cups of sugar should we add, because it stated it twice!
"1 cup sugar...1 1/3 cups water"
I'm really looking forward for your answer, please answer me soon :)

changing things around.

recipe was good, only change i made was to the syrup. 3/4 cup water to 1 1/2 cup sugar, to a stick of butter. needs a little fat to make it a little more rich.lemon was good but 5 drops does not cut it. needs about 1/2 a lemon. other wize great recipe. came out very soft. i didnt let stand for 2 hours still came out great.

Ummm...

So, yeah..is it?!!

Egyptian or Not?!!

Is this the Egyptian way of making basbousa? Because I have my Egyptian friends comming over and I need to do it in the Egyptian Way!! :)

As Egyptian as the pyramids

Yes, as Egyptian as the pyramids ...

As Egyptian as the pyramids

As Egyptian as the pyramids which were built by slaves from the middle east? :D Or as Egyptian as the pyramids which are sitting in the backyard of Giza, shamefully covered in trash? :'( I hope it's not THAT kind of Egyptian! How 'bout, as Egyptian as my beloved family there, who are so loving and kindly people? :) How 'bout as Egyptian as your family? :)

This recipe

I tried this recipe today, it is very good and Easy to make. The basbousa is very Tasty like in egypt.
Greeting Fron Cologne - Germany

amazeing recipie!!

i loved basbosa in Egypt, but this is by far better then any other one, i make it many times and its perfect , i just add the 1tbs of coconut oil in the syrup instead of butter and it gives it an ever better scent and flavor of coconut and im glad most the fat in this recipie comes from the nuts instead of just butter jazak Allah khir

butter

there is no mention of butter in the rcipe. what butter are you o\putting in the syrup?

mention of butter.

For the Syrup

Prepare syrup by putting the sugar and water in a heavy saucepan.
Bring to a boil while constantly stirring to dissolve the sugar.
Let it boil until it becomes clear.
Add few drops of lemon and let it boil for a minutes or so.
Add the butter and and let it warm.

Should I trust this recipe?

This is going to be my first time making basbousa. I've look up many recipes and I'm wondering if this the best one I've seen.

Syrup variations: from the Land of the rising Sun

Hi, I like your Eggless, Fatless recepie... interesting..

Food for the Gods from the Land of the rising Sun:

Instead of 5 drops of fresh Lemon juice try any one of the variations listed below and your guests will kiss your fingers...

- Add a 4-5 Tblsp strong Rose Water (upto 1/8 Cup Rose Water)

- Add a pinch of Saffron at the outset of making the Sugar Syrup the colour will infuse (a golden colour) and the aroma of Saffron will fill the air..

- Add Green Cardomen seeds (taken 3-4 Cardomen pods open them and empty the seeds and discard the green skin)

- Add 1 tsp Green Cardomen powder

- Add Green Cardomen seeds (taken 2 Cardomen pods open them and empty the seeds and discard the green skin)+ 1 Star Anise.. this combination adds a sweet smelling enticing aroma..

basbousa

I've got the same question and would like to clear it out please!
no butter in the whole recipe but in the syrup it says add butter? I would love to make it the way it should be. i've made it once already from a different site and it looked like basbousa but didn't taste like it!

thank you :)

Basbousa

To the three messages about the butter in the basbousa...and we all love it!
I never added butter in the syrup... but when the basbousa get out of the oven I cut it in diamonds and add little nuts of butter on top of it, and it melts and is aborbed by the pastry when you put it back in the oven for 3 minutes... - Then only I add the warm sirup (without butter) and it is nicely going "glop-glop" in the basbousa - let it stand a few hours before eating - it is delicious in small portions with an almond on the top of each diamond.
PS _ I put orange blossom water instead of lemon juice in the syrup.
My mother-in-law would be proud of me!

Basbousa

I love basbousa... but haven't ever made it... in this recipe.. this is no butter in the ingredients list but the instructions for the syrup say the last thing is to add the butter and let it warm? Am I missing something... I would love to know how to make this... but don't want to get it wrong.

basbousa

The butter goes with the mixture before baking it. Who ever wrote this recipe got missed up. You don't add butter to the syrup.

adding butter to syrup will

adding butter to syrup will lightened the syrup so that when you pour the syrup on the cake, the cake wont be hard as the syrup is made of sugar. Using butter (1tbs) in syrup itself will help make the cake looks golden shiny and still make it soft even when it's soak with syrup....

basbusa

ive seen some people put the butter in the syrup too.