How to make basbousa dessert with a wonderful, tried-and-true homemade recipe!

Ingredients:

3 cups medium semolina

2 cups sugar

3/4 cup ghee

3/4 cup milk

2 tablespoons thick syrup (qatir)

1/4 teaspoon baking powder

Thick syrup (qatir):

1 1/2 cups sugar

1 1/2 cups water

Juice of 1 lemon

1 tablespoon ghee

1 tablespoon rose water

Pan size: 28 cm

How to make the syrup:

Put the sugar, water and lemon juice in a pot over the heat.

When the syrup begins to boil, lower the heat and simmer for about 10 minutes, then add the tablespoon of ghee and stir until it melts.

Add the rose water last.

Method:

In a bowl, combine the semolina and baking powder and stir well to mix.
In a saucepan over the heat, put the milk, ghee, sugar and syrup and heat, stirring until the sugar and ghee dissolve.
Pour the milk-and-sugar mixture over the semolina and mix well.
Mix the batter without kneading. Then spread a little tahini on the pan and spread the semolina mixture over it.
Tap the semolina mixture in the pan three times to level the surface, then refrigerate for about half an hour.
Place the pan in a preheated oven at 250°C for about 7 minutes, then lower the temperature to 180°C and bake for about 10 minutes.
Pour the syrup over it while both the syrup and the basbousa are hot. Cover to let the steam soften the basbousa, then leave it to cool completely (about 4 hours) before cutting.

Recipe and method for basbousa from a friend and cook on the Shou Tabkhin Alyawm site

To make the spinach omelette the Umm Taha way click this link: Easy spinach omelette recipe

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How to Make Basbousa Dessert

Prep checklist