Easiest Way to Make Delicious Basbousa (semolina cake)

Basbousa (semolina cake). Basbousa is a traditional Egyptian – middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut. This traditional Middle Eastern dessert comes together in just one Basbousa (Semolina Cake).

Basbousa (semolina cake) Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other. You can cook Basbousa (semolina cake) using 2 ingredients and 8 steps. Here is how you cook it.

Ingredients of Basbousa (semolina cake)

  1. It’s of Semolina-2cups melted butter- 1/2 cup Youghurt-1cup,grtd coconut.
  2. You need of Sugar 1/4 cup *Baking soda-1tspn *Sugar syrup.

Semolina is the bulk of this recipe (it is a semolina cake after all!). I've tried using different kinds of How to Make Basbousa. The main thing you need to get right for this recipe is the semolina. Many people attribute weight gain in Ramadan to the abundance of traditional sweet treats which are unfortunately characteristically not the healthiest.

Basbousa (semolina cake) step by step

  1. Mix butter,sugar, semolina, baking soda and coconut in a bowl,rub until they are incorporated.
  2. Add in ur youghurt and mix until you form a smooth and thick paste,.
  3. Transfer into a baking pan.
  4. Level the dough with ur spoon or spatula.
  5. Using a table knife cut ur batter to form a diamond shape and top ur almond on each shape.
  6. (6) bake on a preheated oven for 30-40 mins or until golden brown.
  7. (7)cut ur cake again and pour in ur syrup.
  8. (8) tadaaa! Ur basbousa is ready🤗.

This Egyptian recipe for sweet semolina cake is incredibly easy to make. It's topped with a delicious rosewater and lemon syrup. From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra umpf to a meal. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth.

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