Egyptian Baked Semolina Syrup Cake (Basbousa)

Ingredients:

• Fine semolina – 2 cups 

• Dried coconut threads, or coarse dessicated – 1 cup 

• Sugar – ½ cup 

• Butter, melted – 150g (5 ounces)  

• Milk – 1 cup 

 

Syrup 

• Sugar – 1½ cups  

• Water – 1½ cups 

• Fresh lemon juice – 2 tbsp 

 

Preparation:

1. Preheat the oven to 175° C / 345° F.

2. Whisk together the semolina, coconut and sugar in a bowl. Add the butter and milk and mix until well combined.

3. Pour the mixture into a buttered, shallow, medium-sized dish.

4. Bake for 30 minutes, or until lightly golden brown.

5. Prepare the syrup: slowly dissolve the sugar in the water in a medium saucepan over low heat. Increase the heat to moderate and boil the syrup until it reduces by about one-third, or until it just coats the back of a spoon. Add the lemon juice.

6. Cut the completed cake into diamond shapes while it’s still hot, and pour the hot syrup over. It will seem like a lot of syrup, but it will all gradually soak in.

7. Serve at room temperature. Best the next day.

 

By Kurma

 

Source: www.kurma.net