Few days back I learned a new recipe for Ramadan via Periscope from Middle East. It’s a traditional Middle Eastern sweet cake and looks quite easy so I give it a try.
— Farman (@farmansha) May 29, 2017
2 cups semolina flour
1/3 teaspoon baking powder
1 cup sugar
1 cup sweetened flaked coconut
1/4 cup melted butter
1 cup plain yogurt
1/4 cup milk, or as needed
1/4 cup whole almonds
1 cup water
1 cup white sugar
1 tablespoon lemon juice
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
- Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basbousa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
- When the basbousa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.