Easy Basbousa Recipe

Zainab Al-ZaabiChef

Ingrediënten

• 2 eggs
  2 pieces
• 3/4 cup sugar
  0.8 cup
• 1 cup yogurt
  1 cup
• 1 cup semolina, medium
  1 cup
• 1 cup flour
  1 cup
• 1/2 cup vegetable oil
  0.5 cup
• 1/2 cup coconut
  0.5 cup
• Vanille
  0
• 2 teaspoons baking powder
  2 teaspoons
• Citroenschil
  0
• 3/4 cup sugar for syrup
  0.8 cup
• 1/2 cup water for syrup
  0.5 cup
• A pinch of citric acid
  0
• 1 tablespoon rose water
  1 tablespoon

Stappen

1. 1

   Prepare the syrup by mixing water with sugar in a casserole and stirring until boiling. Once boiling, add citric acid and let it simmer on medium heat.

   Benodigde hulpmiddelen:

   Casserole

   8 min
2. 2

   Let it simmer on medium heat for 8 minutes, then turn off the heat, add rose water, and set aside to cool.

   8 min
3. 3

   To prepare the basbousa, using a hand whisk, mix the eggs with lemon zest and vanilla, whisking well. Then add the sugar and whisk until well combined, followed by the yogurt and mix.

   Benodigde hulpmiddelen:

   🍳

   Whisk

   5 min
4. 4

   Add the semolina, then the flour and baking powder, followed by the oil and coconut, and mix well.

   5 min
5. 5

   Pour the mixture into a greased medium-sized round stainless steel tray dusted with flour, and smooth the mixture evenly using a spatula or spoon.

   Benodigde hulpmiddelen:

   Tafel

   Spatel

   5 min
6. 6

   Place the tray in a preheated oven at 350°F on the middle rack, and bake for 35 to 45 minutes.

   45 min
7. 7

   Don't forget to test it by inserting a knife; if it comes out clean, it means it's done.

   5 min
8. 8

   Remove from the oven and pour the prepared syrup over it, sprinkle with coconut, and cut after it cools.

   5 min

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Vanilleper 100g

Energy288 kcal

Protein0.1 g

Total Fat0.1 g

Carbohydrate12.65 g

Citroenschilper 100g

Energy30 kcal

Protein1 g

Total Fat0.3 g

Carbohydrate10 g

Dietary Fiber3 g

Total Sugars2 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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