Basbousa Recipe - Egyptian Basbousa - How to Make Basbousa

Basbousa which literally translates ‘just a kiss’ (aaaaawwwww), is basically a syrupy semolina “cake,” with a prominent buttery flavor, a signature pleasantly sandy texture, made super moist with a generous shower of sugar syrup.  It originated in Egypt, but is also popular throughout the Middle East and the Mediterranean under different names and variations like:  Nammoura, Harissa and Revani to name a few.   So while they share the similarity of being a semolina based treat soaked in syrup, they tend to vary in flavor, texture and integrity from one country to the other.  They’re more like cousins than they are twins. Some recipes call for eggs, others add yogurt. Some add coconut, while others depend on citrus, spice or floral waters for flavor.  Some go bold with butter or oil, while others are strictly in the ghee camp.  Some are all about the cake-y fluffiness, while others are dense and fudgy.

Preparation time : 20 minutes | Cooking time : 40 minutes

Ingredients

1 tin NESTLÉ® Cream or 170 g
1 cup sugar or 200 g
2¾ cups milk or 690 ml
2 teaspoons vanilla powder
2 teaspoons baking powder
¾ cup butter or 150 g, melted
5 cups semolina or 800 g
½ cup almonds or 70 g, halved

For the syrup:
1¾ cups water or 440 ml
2½ cups sugar or 500 g
2 tablespoons rose water

Preparation

Combine NESTLÉ® Cream , sugar, milk, vanilla powder, baking powder and butter. Stir until sugar dissolves.

Add semolina to the milk cream mixture and stir until well combined.

Grease a 35cm x 28cm oven tray with butter. Pour semolina mixture in and arrange the surface at one level then decorate with almond halves.

Bake in 175°C preheated oven for 35-40 minutes or until the top is golden brown.

Remove from oven and pour the syrup equally.

Set aside to cool, use a sharp knife to cut in square or diamond patterns and serve.

To prepare the syrup:

Boil water and sugar for 5-6 minutes, remove from heat, stir with rose water and allow cooling to room temperature.