The best basbousa at home... why don't we like basbousa, I wonder? Maybe because it's moist? Of course, this method is guaranteed to give you the right basbousa texture.

Ingredients:

2 cups coarse semolina 1 cup shredded coconut 1 cup yogurt at room temperature 1 cup sugar 1 cup warm milk 1 cup vegetable oil 2 teaspoons baking powder 3 eggs at room temperature 1 teaspoon vanilla A pinch of salt Prepared sugar syrup Pistachios and shredded coconut for garnish

Method:

Mix the semolina, sugar, coconut, a pinch of salt, and baking powder. Then add the yogurt, milk, eggs, vanilla, and oil, and mix well until combined.
Pour into a baking tray greased with tahini so the mixture does not stick to the tray.
Let it rest for 10 minutes.
Bake in a preheated oven at 180°C, starting from the bottom until the edges are browned, then turn on the top heat to finish baking and turn golden.
Remove from the oven and pour the cold, room-temperature syrup over it while it is hot.
Garnish with coconut and pistachios, or as desired.
Serve when it reaches room temperature.

A best basbousa recipe from a site friend

Randouch Shabib

Also, from our wonderful Arabic dessert recipes, here are Ghraybeh Dessert

Click the link to make Asafeef with Ashta

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How to Make the Best Basbousa

Prep checklist

Cooking notes