Basbousa
Basbousa, from above
VegEgypt

Basbousa

Semolina cake soaked in syrup with coconut. Rava kesari's syrupy cousin.

60 minTime
4 gProtein each
mildSpice
The syrup cake2 chapters · 1 min read

Make it your way

Grandma's wayEgyptian style.
The original
266kcalsame
4 gproteinsame
2 gfibresame
60minutessame

The original basbousa.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Rava (semolina)1¼ cups
Sugar1¼ cups (batter and syrup)
Curd (plain yogurt, natural yoghurt)¾ cup
Butter½ cup, melted
Desiccated coconut (unsweetened shredded coconut)½ cup
Baking powder1½ tsp
Almondsto decorate
Lemon juice2 tsp
Rose water1 tsp
Water⅔ cup

Method

4 steps
  1. 1Make a syrup with most of the sugar, the water and the lemon. Add rose water and cool.
  2. 2Mix the rava, remaining sugar, coconut, baking powder, curd and butter. Rest 15 minutes.
  3. 3Spread in a greased tray, score into diamonds and press an almond on each. Bake at 180 C until golden.
  4. 4Pour the cool syrup over the hot cake and let it soak.
Serve it like this

Cut into diamonds and serve with tea.

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Make it a meal

What goes with Basbousa: a bread or rice, a side, something to drink and something sweet.

A little snack Punjabi samosa75 min
A little snack Aloo tikki chaat50 min
To drink Moroccan mint tea15 min
To drink Karak chai15 min
To drink Gahwa25 min
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