Don’t forget to go through the baking tips first, CHECK IT NOW!
This is by far one of my personal favorites. I see Basbosa and I run towards it; I enjoy every single little morsel. Its a traditional dessert in North Africa, and has remained loved by so many. It is soft with a slightly crumbly texture from the Semolina flour, and the gooey syrup flows right through it. Basbosa is destined to remain a dessert of choice for many years to come.
Prep time: 15 mins – Cook time: 25 mins – Total time: 40 mins
Ingredients:
Basbosa
- 2 cups Semolina flour
- 1 cup coconut flakes (optional)
- ½ cup sugar
- 1 tablespoon baking powder
- 1 cup yoghurt
- ½ cup melted butter or ghee
- ½ cup oil
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Syrup
- 2 cups sugar
- 1 cup water
- ½ lemon
Equipment:
| Measuring spoons and cup |
| 2 medium bowls |
| 9*13 inch / 23 * 33 cm baking pan |
| 1 small pot |
How to…..
Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.
Mix all the dry ingredients together. Mix all the wet ingredients together. Add the wet ingredients to the dry ingredients and mix until well combined. Pour into the baking pan and bake for 20-25 minutes until a toothpick inserted into the center comes out dry or with flakes.
While its baking, make this syrup. Boil the sugar and water over medium heat. Once it starts to thicken add a few drops of the lemon and let it sit on the fire for about 30 seconds. Remove from the heat.
As soon as you take the Basbosa out of the oven, slice it into squares, and immediately pour the hot syrup. Serve it warm (not hot) or when cool.
This recipe makes one 9*13 inch/23*33 cm basbosa or two basbosas of different shapes and sizes as you see in the photos – one which is 9 inch/23 cm round and one which is 8*6 inch/20*15 cm.