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Egyptian Basbousa Recipe Guide

This document provides a recipe for Basbousa, a sweet Egyptian semolina cake topped with rosewater and lemon syrup. It includes a list of ingredients, preparation steps, and cooking instructions, emphasizing the ease of making the dish. The recipe serves as a part of the Food Safari program on SBS, which features various exotic recipes.

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michaelcollinsemail
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63 views2 pages

Egyptian Basbousa Recipe Guide

This document provides a recipe for Basbousa, a sweet Egyptian semolina cake topped with rosewater and lemon syrup. It includes a list of ingredients, preparation steps, and cooking instructions, emphasizing the ease of making the dish. The recipe serves as a part of the Food Safari program on SBS, which features various exotic recipes.

Uploaded by

michaelcollinsemail
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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www.sbs.com.

au/food

Basbousa
This Egyptian recipe for sweet semolina cake is incredibly easy to make. It's topped with a delicious rosewater
and lemon syrup.

Food Safari, making the exotic familiar - 7:30pm, Wednesdays at SBS. Visit www.sbs.com.au/foodsafari for more delicious recipes.

Serves

Prep

Cook

Di�culty

Ingredients
• coarse semolina

• (1 cup) desiccated coconut

• (1 cup) caster sugar

• (½ cup) self-raising �our

• thick yoghurt

• unsalted butter, melted

• vanilla extract

• blanched almonds
• milk, if needed

• (1½ cups) sugar

• (1 cup) water

• lemon juice

• rosewater

Instructions

Preheat the oven to 190°C. Mix the semolina, coconut, sugar, �our, yoghurt, melted butter and vanilla in a bowl.

If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your

hands into a buttered 30 cm x 25 cm x 5 cm baking tray. Cut it into diamond shapes, pressing hard. Place an

almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown.

Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the

sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from

the heat. Leave to cool.

Pour the syrup over the cake while the cake is still hot. Cool to serve.

• Amira rests the cake for 30 minutes prior to cutting diamond shapes.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgina Larby.

Creative concept by Belinda So.

• , Lebanese-style.

• Another Egyptian classic: .

• Make cake, dust pasta or do the doughnut: .

• Our guide to , plus to boot.

• Chocolate, vanilla or zucchini: .

Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We

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