For the syrup:
2 cups (440 ml) water
2 cups (370 g) sugar
½ lemon, squeezed (2 lemon wedges for extra flavor)
For the cake:
1 cup (160 g) semolina
½ cup (65 g) flour
1 tsp baking powder
3 eggs
½ cup (100 g) sugar
1 cup (230 g) yogurt
1 cup (180 ml) oil or Butter
How to make it:
Syrup:
Combine sugar & water, bring to a boil, then simmer for 20 minutes. Add lemon juice 2,4 dropes, simmer a few more minutes, and let it cool completely.
For Cake:
Mix semolina, flour & baking powder. In another bowl, whisk eggs & sugar until fluffy, then add yogurt & oil. Now add the dry ingredients and mix everything well. Pour into a greased baking pan.
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2ND
Ingredients:
Basbousa Dessert:
For sugar syrup
1 cup water
1 cup sugar
4 to 5 green cardamom (optional)
For Basbousa Batter:
• 1 tsp vanilla extract (optional)
• 2 Eggs (room temperature)
• 2 tbs sugar
• 1 cup oil or melted butter
• 4 tbs yoghurt
• 1/2 tsp baking powder
• 1/2 cup all purpose flour
• 1 cup semolina
For garnish:
ALMONDS PISTACHIOS & DESICCATED COCONUT 🥥 🌴
Origins and History💫🌙✨
Basbousa traces its origins to the Arab world, especially Egypt, where it remains a beloved household dessert. Historical references suggest it may have evolved from ma’mounia, a 9th-century Abbasid dish made from rice cooked in fat and syrup, later adapted using semolina.
Over centuries, it spread across the Middle East, North Africa, and the Balkans, taking on regional names such as revani, harissa, and nammoura.
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Dining and Cooking