How to Make Basbousa with Cream for a Wonderful Hospitality
Basbousa, a delightful and beloved Middle Eastern dessert, is perfect for welcoming guests. With its sumptuous layers of semolina cake soaked in syrup and topped with creamy goodness, this recipe is sure to impress.
Ingredients
- 1 cup coarse semolina (basbousa flour)
- 1 cup sugar
- 1 cup yogurt
- 1/2 cup melted butter
- 1 teaspoon baking powder
- 1 cup cream (for topping)
- 1/4 cup almonds (for decoration)
- 1 cup water (for the syrup)
- 1 cup sugar (for the syrup)
- 1 teaspoon rose water (optional)
Instructions
- In a large mixing bowl, combine the semolina, sugar, yogurt, melted butter, and baking powder. Mix well until you achieve a smooth batter.
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with butter and pour the batter into it. Smooth the surface with a spatula.
- Using a knife, score the top into diamond or square shapes, ensuring you do not cut all the way through.
- Put one almond in the center of each piece.
- Bake in the preheated oven for 30-35 minutes or until golden brown on top.
- While the basbousa is baking, prepare the syrup by combining water and sugar in a saucepan. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes. Add rose water if desired, then set aside to cool.
- Once the basbousa is cooked, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake.
- Allow it to soak for at least 30 minutes.
- To serve, top each piece with a generous amount of cream.
