Basbousa

• Vegetarian

• Condiments

  • 1 tsp Lemon juice
  • 1 Syrup

• Baking & Spices

  • 220 g Caster sugar
  • 75 g Self raising flour
  • 2 1/2 cups Semolina, coarse
  • 330 g Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 25 g Almonds
  • 90 g Desiccated coconut

• Dairy

  • 200 g Butter, unsalted
  • 1 Milk
  • 200 g Yoghurt, thick

• Liquids

  • 1 tsp Rosewater
  • 250 ml Water

Found on nonnascooking.com

Description

Directions

• Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown.
• Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.
• Pour the syrup over the cake while the cake is still hot. Cool to serve.
• Want more recipes like this? We recommend: 
• • Semolina slice, Lebanese-style.
• • Another Egyptian classic: molokhia with rabbit and rice.
• • Make cake, dust pasta or do the doughnut: 50+ semolina recipes.
• • Our guide to Egyptian cuisine, plus recipes to boot.
• • Chocolate, vanilla or zucchini: 50+ slice recipes.