Basboussa Recipe – More Dense Version

So, over on facebook, I posted this status update on January 27.

Kristina ElSayed

January 27

Shortly after posting this photo of a bag of Rice Semolina that Khaled brought home.

The Post that Sparked the Post

Discussions ensued over on FB when it was cross posted, and several people requested the recipes.

This morning, the page reached 210…and then before I got back home to share the recipe, 211.  Sadly, I don’t have any recent photos of the fabulous basboussa that my husband makes, but he told me just this morning he has a new recipe to try out tonight, so maybe I’ll have one for you soon.  He’s constantly trying new recipes, but here is one of the recipes we like best so far.

Basboussa – More Dense Version

2c Semolina (We use rice to make the dessert GF. You can use wheat.)

1/2c Butter – Melted and Cooled

1/2c Greek Yogurt (Lebnah also fine.)

1/2c Milk

1/2c Sugar

1 Large Egg

1/4 t Vanilla Powder

1t Baking Powder

Mix all ingredients together, bake in a prepped 9×9 square or 9″ round pan @ 350 until golden brown.

Syrup

2c Sugar

2T Corn Syrup

1c Water

Juice of 1 Lemon

1/8t Vanilla Powder

Bring to a boil for 5 minutes.

As soon as the basboussa cake comes out of the oven, ladle syrup over the top, saturating entire cake in pan.

I prefer to eat my basboussa cold, out of the fridge the next day.  Day old basboussa has a chance to really soak up the syrup and get all gooey and yummy.

If you’d like the lighter, more airy recipe, tell more of your friends to like MyIslamicLife on Facebook!  When I reach 225, I’ll post another recipe.