Basbousa - Arabic sweet
6 servings
60 minutes
Basbousa is a traditional Arab treat that delights with its delicate texture and aromatic flavor. Originating from the Middle East, this semolina-based cake has long become a symbol of cozy family evenings and festive gatherings. Basbousa is soaked in a fragrant honey-orange syrup that gives it delightful moisture and a sweet citrus note. Coconut flakes add an exotic aftertaste, making the dessert particularly appealing to lovers of Eastern sweets. This cake pairs perfectly with aromatic tea or freshly brewed coffee, creating a harmony of flavors and textures. Basbousa not only pleases the palate but also offers simplicity in preparation, making it an excellent choice for those looking to treat themselves and loved ones to an authentic Arab delicacy.
1
Whisk the eggs with sugar and vanilla using a fork, then add yogurt and melted butter.
- Chicken egg: 4 pieces
- Sugar: 1 glass
- Vanilla extract: 1 teaspoon
- Yoghurt: 500 g
- Butter: 150 g
2
Add flour mixed with semolina, salt, and baking powder; mix until smooth.
- Wheat flour: 1 glass
- Semolina: 2 glasss
- Salt: pinch
- Baking powder (raising agent): 1.5 teaspoon
3
Grease the mold with oil or line it with baking paper, pour in the 'raw' pie, and place it in a preheated oven at 180 degrees for 30 minutes. Considering that the baking mold is individual, the cooking time may vary from 20 to 40 minutes depending on the thickness of the pie. The pie is considered ready when it turns golden.
- Butter: 150 g
4
Prepare the syrup 5 minutes before readiness. Mix honey with orange zest and orange juice; heat on the stove (do not boil).
- Honey: 4 tablespoons
- Orange zest: 100 g
- Orange juice: 1 glass
5
Remove the finished pie from the mold, cut into squares, and pour syrup over it; then sprinkle with coconut flakes.
- Desiccated coconut: 50 g
