Photograph of the finished Basbousa Egyptian

Middle East · Bánh semolina dừa Basbousa kiểu Ai Cập

Basbousa Egyptian

1 hr 20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 1.2 lb
  • Photograph of Shredded coconut Shredded coconut 8.5 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 12.7 oz
  • Photograph of Sugar Sugar 12.7 oz
  • Photograph of Unsalted butter Unsalted butter 9.9 oz
  • Photograph of Baking powder Baking powder 0.7 oz
  • Photograph of Sliced almonds Sliced almonds 3.5 oz
  • Photograph of Lime Lime 2
  • Photograph of Orange blossom water Orange blossom water 2 ⅔ tbsp

Method

  1. 1 Mix semolina with shredded coconut, yogurt, half of the sugar, and melted butter, then let it rest for 25 minutes.
  2. 2 Allow the semolina to rest and absorb enough water; skipping this step will result in a grainy texture after baking.
  3. 3 Spread the dough 2.5 cm thick on the baking tray, then score each square with a diamond shape and place a slice of almond in each square.
  4. 4 Bake at 180 degrees for 35 minutes, or until the top of the cake is golden brown.
  5. 5 Cook the remaining half of the sugar with 100 ml of water, lemon juice, and orange blossom water for 8 minutes to make a syrup.
  6. 6 Pour the cooled syrup over the still-hot cake and let it soak for 30 minutes before cutting along the scored line.

With an appliance

  • Air fryer 1 hr

    Replace step 4: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 23 minutes, rotating the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking