Thursday, February 10, 2011


2 c. semolina flour
½ tsp. baking powder
1 c. white sugar
1 c. sweetened flaked coconut
¼ c. butter, melted
1 c. plain yogurt
¼ c. milk, or as needed
¼ c. sliced almonds

1 c. water
1 c. white sugar
1 lemon, juiced & zested
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.  Bake for 40 to 45 minutes until golden brown.  Sprinkle sliced almonds on top 15 minutes before basboosa is done.  While the basboosa is baking, combine the water, 1 cup of sugar and the juice from one lemon in a small saucepan. Bring to a boil, and cook for at least 5 minutes.  Add lemon zest.  When the basboosa has finished baking, cut it into squares, pour the syrup over it as evenly as possible. Place it back in the oven for 5 minutes, or until the syrup has been fully absorbed. Let it rest for about 20 minutes before serving.

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