Basbousa, a sweet symphony of semolina, coconut, and a whisper of rose water, promises a delightful journey through Middle Eastern cuisine. This classic dessert, known for its moist, dense texture and golden crust, is soaked in a heavenly syrup, making every bite a delectable experience. Perfect for gatherings, this traditional treat will transport your taste buds to a world of sweet indulgence.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
Servings and Serving Size
- Yields: 15 servings
- Serving Size: 1 piece
Nutritional Profile (per serving)
- Calories: 220 kcal
- Protein: 3 g
- Carbohydrates: 40 g
- Fat: 6 g
- Saturated Fat: 3 g
- Cholesterol: 15 mg
- Sodium: 70 mg
- Fiber: 1 g
- Sugar: 25 g
Ingredients
- Semolina: 250 g (8.8 oz)
- Unsweetened Desiccated Coconut: 50 g (1.8 oz)
- Sugar: 150 g (5.3 oz)
- Unsalted Butter (melted): 115 g (4 oz)
- Milk: 240 ml (8.2 oz)
- Baking Powder: 5 g (0.2 oz)
- Rose Water: 10 ml (0.3 oz)
- Blanched Almonds: 30 g (1 oz)
- For the Syrup:
- Sugar: 300 g (10.6 oz)
- Water: 180 ml (6 oz)
- Lemon Juice: 5 ml (0.2 oz)
- Rose Water: 5 ml (0.2 oz)
Detailed Method of Preparation
- Preheat the oven to 180°C (350°F).
- In a bowl, mix together semolina, coconut, sugar, and baking powder.
- Stir in melted butter, milk, and rose water until well combined.
- Transfer the mixture to a greased baking dish, spreading evenly.
- Cut into diamond shapes and press an almond onto each piece.
- Bake for 35 minutes or until golden brown.
- While baking, prepare the syrup by boiling sugar and water, then add lemon juice and rose water. Simmer for 10 minutes.
- Once the basbousa is baked, pour the hot syrup over it.
- Allow to cool before serving.
Tips for Culinary Success
- Ensure even distribution of syrup for a moist texture.
- For a vegan option, use plant-based milk and margarine.
- Allow the basbousa to rest for a few hours for flavors to meld.
Frequently Asked Questions (FAQs)
Can I substitute rose water?
Yes, orange blossom water is a great alternative.
How do I store basbousa?
Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Can I make basbousa gluten-free?
Yes, use almond flour instead of semolina, adjusting the liquid as needed.