Ingredients for Basbousa

• 1 3/4 cups semolina/sooji
• 1/4 cup all purpose flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 cup dessicated coconut
• 1/2 cup butter, melted
• 1 cup plain yoghurt
• 2 eggs, lightly beaten
• 2 tsp vanilla essence
• 1/4 tsp salt
• 1/2 cup almonds, blanched and peeled

Ingredients for Syrup

• 1 1/2 cup sugar
• 1 1/4 cup water
• 1 tsp lemon juice
• 1 tsp vanilla or rosewater (or saffron or cardamom)

Instructions

First, put together the Syrup. Combine the water, sugar and lemon juice in a small pan and convey to a boil. Lower the warmth and lightly simmer for approximately five-eight minutes.Then flip off the warmth, stir within the rosewater or vanilla essence and set the syrup apart to chill down.

In a big bowl, blend collectively the semolina, flour, baking powder, sugar, coconut and salt. In a small jug, blend the Liquid Components, yoghurt, melted butter, eggs and vanilla. Make a nicely inside the centre of the dry components after which progressively add the liquid components whilst blending with a spatula or wood spoon to shape a thick batter.

Pour and stage out the batter in a greased 11×7 inch pan and gently rating the pinnacle with diamond or rectangular formed cuts. Press an entire almond in the center of every rectangular or diamond. Then cover and set the pan apart for 1/2 of an hour. This allows the semolina to soak up the liquids. In the meantime, preheat the oven at 180 C.

Uncover the pan and bake within the preheated oven for forty minutes. Then take away from the oven and thoroughly reduce all of the manner via the marks you had made earlier. Pour the cooled syrup as calmly as feasible everywhere in the warm basbousa. Then place the pan lower back in the oven and bake for a further five minutes. Remove and allow it relaxation for at the least half-hour earlier than reducing out the portions and serving.