Basbousa Recipe, a Middle Eastern Semolina Cake

Basbousa is a golden, syrup-soaked, and utterly irresistible semolina cake from the Middle East. Find out how I make it, and teach it, right here!

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Full written recipe:
https://www.linsfood.com/basbousa-middle-eastern-semolina-cake/

INGREDIENTS
340 g (12 oz) coarse semolina
80 g (2.8 oz) melted salted butter
160 g (5.6 oz) Greek style yoghurt
140 g (5 oz) caster sugar
1/2 tsp baking powder
1/2 tsp bicarbonate soda
1 Tbsp cornflour (cornstarch in the US)
60 g (2 oz) desiccated coconut
60 ml (1/4 cup) full fat milk

Sugar Syrup
400 g (2 cups) white sugar
250 ml (1 cup)
🍬you can pour just half if you’re not sure, and top up after cutting. But trust me, you’ll want most of it, if not all.

For greasing:
1 Tbsp tahini
1 tsp ghee or butter (optional)

Preheat oven to 180C/350F
0:00 Intro
0:16 ingredients quick look
0:20 soak semolina in melted butter
1:35 mix yoghurt, sugar, baking & bicarbonate sodas
1:49 mix tahini and ghee (or melted butter) and grease baking dish
1:59 mix cornflour & desiccated coconut into semolina
2:13 add yoghurt mix and milk
2:25 tip into greased baking dish, cut, top with almondsand bake
3:08 make sugar syrup
3:32 drench the baked basbousa with syrup
Enjoy!

basbusa proof that semolina belongs in desserts [Music] hey folks I’m Alin Blog from lindfood.com and Singaporean Malaysian Recipes.com this is going to be on lindfood.com where you’ll find so many Middle Eastern and North African recipes we are going to make basusa the Middle Eastern dessert that says one bite is never enough and it might just ruin you for all other cakes basbbusa a favorite Middle Eastern semolina cake found across the Middle East North Africa and also with slight variations across the Mediterranean it’s nutty it’s buttery it’s soaked in syrup and it keeps moist for days after you bake it in fact it’s better the next day let’s dive straight into it shall we you need the simplest ingredients to make basusa full list below the video so our first step is to soak the semolina and butter mix it well make sure every grain is covered with that melted butter set aside [Music] then we mix the yogurt sugar baking powder baking soda and set aside leave it to foam slightly while you get on with your other prep work mix the tahini and ghee together or melted butter if that’s what you’re using or just tahini and then grease your baking dish mix the corn flour and the desicated coconut together tip this into your soaking semolina and mix it all well [Music] pour your yogurt and milk the milk isn’t in the video yogurt mixture and milk and fold it gently don’t over mix then tip this into your baking ready baking pan the greased baking pan and pat it down with your spatula or my preferred method your fingers then cut squares or diamonds or you could just score it and cut it after baking this is completely up to you wipe your knife to create clean cuts and when you’re done doing this top each square or diamond with a whole almond bake in your preheated oven 180° C 350 fah for 30 to 40 minutes until you have a beautiful golden brown color 10 minutes before the end we make our sugar syrup tip your sugar water and lemon juice into a small saucepan bring to a simmer and simmer for 5 minutes then take it off the heat and pour in your rose water or orange flour water then cut the basusa once again and pour your sugar syrup all over leave to cool and then enjoy at room temperature or slightly warm [Music] soft syrupy buttery and utterly irresistible perfect with tea coffee hot chocolate any hot drink you fancy you saw in the video how easy it was to make basusa it’s better the next day busbooa especially if not made properly can be prone to breaking you leave it a day and everything comes together the syrup does its magic and you have a slightly denser and sturdier cake it will keep for days covered left on your kitchen counter if you don’t eat it all on the first day you’ll find the full recipe on lindfood.com as usual with descriptions explanations of the ingredients and variations of the recipe and alternative names around the region so don’t forget to thumbs up this video and subscribe and turn that notification button on for more recipes from the Middle East and also from my childhood homes Singapore and Malaysia let me know in the comments how yours turned out what you thought of it or if you added your own family twist or your own little twist thanks for watching i shall see you guys real soon