Basbousa

This show-stopper dessert is one of those dishes that looks really complicated but is actually pretty straight forward. Decorate with the nut(s) of your choice and enjoy this semolina cake!

Ingredients:

For the cake:

• 1 2/3 cup farina

• 1/2 tbs baking powder

• 1/2 cup sugar

• 1/2 cup unsweetened finely shredded coconut flakes

• 1/2 cup ghee

• 1 tbs honey

• 1/2 cup plain yogurt

• 1/2 tbs tahini plus 1 tbs ghee to brush the pan

For the syrup:

• 1 cup sugar

• 1 cup water

• 1 tsp lemon juice

• 2 tbs honey

• 1 tsp rosewater extract

• Almonds for garnishing 

Method:

1. Heat oven to 350°F.

2. In a deep bowl, combine farina, baking powder, sugar, and coconut.

3. Melt the ghee in the microwave and then dissolve the honey in it.

4. Add the ghee and honey mixture to the bowl of dry ingredients and mix well to combine.

5. Add the yogurt and mix just until combined.

6. Brush a round 9-inch baking sheet with the tahini/ghee mixture and spread the basbousa mixture evenly.

7. Spread nuts on top evenly to decorate.

8. Bake in the middle of your oven until edges start to brown, about 10 minutes. Then move the basbousa up to the higher shelf and let it continue cooking until golden brown, about 15 to 20 minutes.

9. When you move the basbousa to the upper shelf start making the syrup.

10. In a small saucepan over medium heat, combine syrup ingredients and bring to a boil.

11. When it boils, reduce heat and simmer for 10 minutes.

12. Turn the heat off and keep the syrup warm.

13. When basbousa is done, turn off your oven and take it out.

14. Pour the syrup evenly and cover the basbousa immediately with foil. Return to the turned off oven for 5-10 minutes.

15. Take it out, cool, cut and enjoy.