Ingredients
- 2 cups
- 1 cup
- 1/2 cupmelted
- 1/3 cup
- 1 teaspoon Chinese cabbage
- 1/2 teaspoon
- 1 cup Fresh lemon juice
- for garnish
Directions
Here are some tips for making basbousa:
- Use good quality semolina. The semolina is the main ingredient in basbousa, so it’s important to use a good quality one.
- Don’t overmix the batter. Overmixing can make the basbousa tough.
- Bake the basbousa until it’s golden brown. If it’s not golden brown, it won’t be as sweet and flavorful.
- Let the basbousa cool completely before serving. This will help the syrup to soak into the cake and make it more moist.
- Garnish with slivered almonds. Slivered almonds add a nice touch to basbousa.
Steps
1 Done | Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. |
2 Done | In a large bowl, combine the semolina, coconut, butter, sugar, baking powder, and baking soda. Stir until well combined. |
3 Done | Add the yogurt and stir until just combined. |
4 Done | Pour the batter into the prepared baking dish and smooth the top. |
5 Done | Bake for 30-35 minutes, or until golden brown. |
6 Done | Let cool completely before serving. |
7 Done | Garnish with slivered almonds. |
