Syrian Basbousa

Latifa El-HassanCuisinier

Ingrédients

• 3 cups coarse semolina
  3 cup
• 1 cup sugar
  1 cup
• 1 cup liquid milk
  1 cup
• 1 cup yogurt
  1 cup
• 2 tablespoons tahini
  2 tablespoon
• 2 tablespoons butter
  2 tablespoon
• 2 tablespoons rose water
  2 tablespoon
• 1/2 teaspoon baking soda
  0.5 teaspoon
• 1/2 teaspoon baking powder
  0.5 teaspoon
• Peeled almonds or pine nuts for decoration
  0
• 2 cups sugar for syrup
  2 cup
• 1 cup water for syrup
  1 cup
• 1 tablespoon lemon juice for syrup
  1 tablespoon
• 1 tablespoon rose water for syrup
  1 tablespoon

Mesures

1. 1

   To prepare the syrup, place the sugar and water in a pot over heat, stirring. When the mixture boils, add the lemon juice and then the rose water. When the mixture thickens slightly, remove from heat.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   To prepare the Basbousa, mix the semolina, sugar, baking soda, and baking powder well, then add the rose water.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Mix the milk with the yogurt well, then add the yogurt and milk mixture to the sugar and semolina mixture. Stir all the ingredients until you get a somewhat dry dough, being careful not to make it too soft so it doesn't harden when baked.

   10 minutes
4. 4

   Grease the bottom and sides of the baking dish with tahini, spread the dough, and decorate with almonds, then let it rest for half an hour.

   30 minutes
5. 5

   Bake the Basbousa in the oven at 180 degrees until the surface is golden brown.

   Matériel requis:

   Four

   30 minutes
6. 6

   Remove the dish from the oven and pour the syrup over it, then return it to the oven for five minutes. Let it cool in the dish, then cut the Basbousa into squares and serve.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques