Basboussa Pie
10 servings
80 minutes
Basbousa is a sweet cake with a tender, moist texture soaked in aromatic syrup. While it is widely known in Arab cuisine, this recipe variant is adapted to European taste preferences. Semolina gives the cake a special density, while coconut flakes add a soft exotic note. A unique feature of preparation is pouring hot lemon syrup over the cake, making it delightfully juicy and rich. Basbousa is perfect for tea time or family celebrations — it can be decorated with nuts, raisins, or chocolate pieces, adding individuality to each slice. The flavor combines sweetness with a light citrus tang and a pleasant creamy texture. This cake is not only easy to make but also allows for experimentation with fillings to create unique flavor variations.
1
Pour kefir over the semolina and let it sit for 10 minutes.
- Semolina flour: 1 glass
- Fat-free kefir: 1 glass
2
Mix all dry ingredients in a bowl (1 cup of sugar).
- Wheat flour: 1 glass
- Sugar: 2 glasss
3
Add the dry mixture to the kefir-semolina, mixing thoroughly while gradually pouring in the oil.
- Vegetable oil: 1 glass
4
Whisk the egg into a foam and incorporate it into the dough.
- Chicken egg: 1 piece
5
Line the baking pan with parchment, pour in the batter. Visually divide the batter into diamonds or squares, placing a nut (raisin, piece of chocolate, etc.) in each square.
- Nuts: to taste
- Chocolate: to taste
- Raisins: to taste
6
Place in a preheated oven for 35 minutes at 180 degrees (depends on the oven).
7
Meanwhile, prepare the syrup. Mix water and 1 cup of sugar. Boil for 5-6 minutes. At the end, add 2 tablespoons of lemon juice and lemon peels.
- Water: 125 ml
- Sugar: 2 glasss
- Lemon juice: 2 tablespoons
8
Cut the hot pie into small diamonds or squares. Pour syrup over the top and into the cuts. Let it cool.
