Basbousa is one of the famous Arab desserts, especially in Egyptian cuisine. It is also known as Namoura or Harissa. It is served on various family occasions, especially Ramadan spells. There are many ways to prepare it, but all of them contain fixed ingredients such as semolina, milk and sugar. In the following lines, we will learn how Prepare it, and we will learn how to prepare its own syrup.

Egyptian Basbousa

the components:

  • A box of ready-made cream.
  • A stick of melted butter.
  • Two cups of semolina.
  • A cup of fine sugar.
  • A cup of yoghurt.
  • Two tablespoons of coconut.
  • A tablespoon of baking powder.
  • Half a teaspoon of vanilla powder.
  • A spoonful of ground cinnamon.

How to prepare:

  1. Bring a deep bowl and put semolina, sugar, cream, vanilla, baking powder, cinnamon, yogurt, coconut and butter in it.
  2. Stir the ingredients well so that the ingredients are homogeneous together.
  3. Bring a tray and grease it with a little oil or ghee.
  4. Pour the mixture into the tray and smooth it well with a spoon.
  5. Put the tray in the oven at 180 degrees, for 25 minutes.
  6. Remove the tray from the oven and pour half the amount of syrup on it while it is hot.
  7. Cut the basbousa into small squares, and put an almond or walnut in each square.
  8. Return the tray to the oven, but this time to the top grill to brown the top.
  9. Take the tray out of the oven and pour the rest of the syrup on it.
  10. Serve it hot or cold as you wish.

How to prepare the diameter of the basbousa

the components:

  • 2 cups of caster sugar.
  • A cup and a half of water.
  • Juice of half a lemon.
  • Pinch of ground cinnamon.
  • You can add saffron and a little cardamom if desired.

Preparing the diameter of the basbousa

  1. Bring a saucepan and put water in it and add sugar to it and put it on a strong fire until the ingredients boil.
  2. Add fresh lemon juice and a pinch of cinnamon.
  3. Let the mixture boil on the fire, then reduce the heat.
  4. Leave the mixture to boil together for ten minutes until it becomes thick.

Tips when preparing basbousa

  • You can substitute ½ cup of melted butter with ½ cup of corn oil.
  • You can keep it in the refrigerator for three days.
  • Garnish with almonds, walnuts, or hazelnuts as you wish, or according to the nuts you have available.


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