Basbousa of the month & stuff

Now that our bake sale is over, we have a few recipes to share. But not before we sign off on our Book of the month.

Our book was all about baking and celebrating; something we were excited to do in February. When I choose the book I wanted to focus on the French language, but it soon became my inspiration for baking up a storm, and putting on our bake sale. Did I mention that we made $77.00? These kids are awesome!

The recipe that I will showcase this week (from last week's baking) is called basbousa (an Egyptian semolina cake). If you try it, you will see why it's so yummy, and is one of our favorites.
I wish I could find a pic of the finished product but I can't right now. We make basbousa once every few months so for sure we will have a pic to share.

what you need:
  • 1.5 cup of coarse semolina.
  • 1 cup of granulated white sugar 
  • 3/4 cup of finely shredded coconut.
  • 1 cup of plain yogurt.
  • 1/2 cup of butter.
  • 1/2 Tsp of baking powder.
  • 1/2 Tsp of baking soda.
for the syrup:
  • 1 cup of granulated sugar.
  • 1 cup of water.
  • 1 tsp of lemon juice.
you need to:
  • *Preheat oven to 350F degrees then melt the butter, let it cool at room temperature. 
  • Mix the yogurt and the sugar well then add the rest of the ingredients and mix them all very well.
  • Prepare your pan by spraying it with cooking oil
  •  bake for about 30 minutes or until golden brown.
  • While your pan is in the oven prepare your syrup by adding the water to the sugar in a sauce pan over medium heat and when it dissolves stir in the lemon juice and let it boil for 5 minutes then reduce heat and allow to simmer for another 20-25 minutes. The syrup should thicken a little when it cools down.
  • While both the basbousa and the syrup are hot, pour the syrup over the basbousa and let it set for 15 minutes.

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Marie Kl├ęber at: March 4, 2015 at 8:02 AM said...

That looks quite easy. To be true I thought it was very complicated. I love the taste of it. Definitely need to buy an oven!

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