Classic Egyptian basbousa. Cook till the sugar dissolves and set aside In a bowl add your semolina with two tablespoons melted ghee and rub make sure each semolina is coated. Authentic Egyptian basbousa recipe that is soft and stays soft. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection.

It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey. In Egypt this is the main dessert served during the feasts and holidays for both Christians and Muslims. Basbousa is an Egyptian classic cake made from durum semolina and a whole lot of dairy which is also popular in many other Middle Eastern countries. You can cook Classic Egyptian basbousa using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Classic Egyptian basbousa

It's 3 cups of semolina (medium Coarse).
It's 2/3 cup of ghee (clarified butter).
You need 2/3 cup of fresh milk.
Prepare 2 tablespoons of extra melted ghee.
You need of Heavy sugar syrup.
It's of Light sugar syrup.
Prepare 1/3 cup of dessicated coconut.
You need 1 1/4 of sugar.
It's of Nuts of choice (optional).
You need of Eshta (clotted cream) for serving.
You need of Juice of one lemon.

The cake is quite rich with a unique texture but it's the syrup that provides all the flavour! Our Trip to Egypt Basbousa is a classic Middle Eastern dessert or in simple language, you can say it's sweet semolina cake made from semolina and desiccated coconut, soaked in a sugar syrup that is flavored with cinnamon, rose water and lemon juice. You can also adjust its sweetness as per your taste, just half or double the amount of sugar in the syrup. The basbousa is very Tasty like in egypt.

Classic Egyptian basbousa step by step

Ingredients.
To make the heavy sugar add 1/3 sugar to a pot then add 2 tablespoons water and drop of lemon juice. Cook till the sugar dissolves and set aside.
In a bowl add your semolina with two tablespoons melted ghee and rub make sure each semolina is coated..
In a microwave safe bowl add the sugar syrup normal sugar and milk to d bowl and microwave till sugar dissolves. Set aside.
Now pour the milk sugar mixture in the middle followed by the melted ghee and mix gently (do not over mix it has high gluten more than that of flour).
Grease your baking pan with ghee and add the mixture tap the tray on ground several times to remove air bubbles refrigerate for 15 minutes.
Now add your crushed nuts if you’re using one and gently press it in to the batter (it will set now).
Bake in a preheated oven at 210 degrees for 22-25 minutes till golden brown.
To make soaking syrup add 1 1/2 cup sugar with 1 1/4 cup water abd drop of lemon juice till the sugar melts.
Pour the soaking syrup immediately after bringing out of the oven(do not over soak it else it will become soggy and difficult to handle) brush the top with melted ghee..
Cut them in to squares and serve with clotted cream (qeshta).

Greeting Fron Cologne - Germany. reply; Egyptian or Not?!! Is this the Egyptian way of making basbousa? Add the yogurt and milk; mix until moistened but not runny or liquid. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff.