Semolina flour and yogurt are combined in one bowl to make Semolina Yogurt Cake. There is no need for a mixer. Simple lemon syrup is drizzled on top to add moisture.
INGREDIENTS
INSTRUCTIONS
First start with the batter. In a bowl mix together the semolina and sugar by hand, then add the melted samneh and mix again.
Now add the shredded coconut, bicarbonate of soda, yoghurt and milk, and mix again using your hands. Be careful not to over mix as the consistency should be crumbly (not like a dough). Cover and put in the fridge for 20 minutes.
Turn on the oven and pre-heat it to 220C (top and bottom). Grease a round pan with a bit of tahini (sesame seed paste) and evenly spread in the basbousa batter using your hands (it doesn’t pour into the pan). Leave it to settle outside the fridge for another 20 minutes (do not cover).
Make the syrup while the batter is settling. Mix the melted butter, sugar, water and lemon juice in a pot and bring to a boil on high. Stir until the sugar is dissolved, then lower to medium heat and let boil for 5 minutes. Then add the orange blossom water and remove from the heat.
The traditional way of cutting basbousa is shown in the images above. Just put a bit of butter on the knife before you cut so the basbousa mixture doesn’t stick to it.
Place 1 halved almond in each of the basbousa diamonds and put in the oven until the top becomes golden (about 20 to 25 minutes). Using a sharp knife, trace the cut marks you had made earlier as they become faded while cooking.
Finally, while the basbousa is hot, evenly pour over it some hot sugar syrup and let it sit for at least 1 hour before serving. We suggest you use half the sugar syrup at first, and then if you find it is not sweet enough, heat the syrup and add more to taste.
Ingredients
Directions
First start with the batter. In a bowl mix together the semolina and sugar by hand, then add the melted samneh and mix again.
Now add the shredded coconut, bicarbonate of soda, yoghurt and milk, and mix again using your hands. Be careful not to over mix as the consistency should be crumbly (not like a dough). Cover and put in the fridge for 20 minutes.
Turn on the oven and pre-heat it to 220C (top and bottom). Grease a round pan with a bit of tahini (sesame seed paste) and evenly spread in the basbousa batter using your hands (it doesn’t pour into the pan). Leave it to settle outside the fridge for another 20 minutes (do not cover).
Make the syrup while the batter is settling. Mix the melted butter, sugar, water and lemon juice in a pot and bring to a boil on high. Stir until the sugar is dissolved, then lower to medium heat and let boil for 5 minutes. Then add the orange blossom water and remove from the heat.
The traditional way of cutting basbousa is shown in the images above. Just put a bit of butter on the knife before you cut so the basbousa mixture doesn’t stick to it.
Place 1 halved almond in each of the basbousa diamonds and put in the oven until the top becomes golden (about 20 to 25 minutes). Using a sharp knife, trace the cut marks you had made earlier as they become faded while cooking.
Finally, while the basbousa is hot, evenly pour over it some hot sugar syrup and let it sit for at least 1 hour before serving. We suggest you use half the sugar syrup at first, and then if you find it is not sweet enough, heat the syrup and add more to taste.
