The famed Egyptian Basbousa

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WHAT'S SPECIAL

This delicious Basbousa was derived from Egypt containing semolina/suji, coconut and yogurt cake that gets topped with almonds and then soaked in syrup to put the final seal of perfection. It is also known as Hareesa in Arabic or revani in Turkish or ravani in Greek.

Basbousa | Semolina Cake | Egyptian dessert | Hareesa recipe | Revani recipe

Servings 16
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins

Ingredients

  • 2 cup Semolina/rava/suji
  • 1 cup Desiccated coconut or replace with 1 cup semolina
  • cup Granulated sugar
  • 2 tsp Baking powder
  • ¼ tsp Salt
  • 1 cup Yoghurt
  • cup Melted butter
  • 2 nos Egg large
  • 2 tsp Vanilla essence
  • ½ cup Raw almonds

FOR SUGAR SYRUP

  • 2 cup Granulated sugar
  • 2 cup Water
  • 1 tbsp Lemon juice
  • 2 tsp Rose water

Instructions

  • Boil almonds for 1 min. Rinse with cold water and drain. Slip the skins off.
  • Boil 2 cups sugar, 2 cups water and 1 Tbsp lemon juice for 10 mins. Switch off flame and add 2 tsp rose water.
  • Lightly butter a 9 x 13 inch pan and keep ready. Combine yoghurt, eggs, melted butter, vanilla essence. Mix together semolina(rava), dessicated coconut , sugar, baking powder, salt.
  • Mix the wet & dry ingredients.
  • Spread the batter into the prepared pan. Score the basbousa into desired shapes. Place the blanched almonds on top of each square or diamond shape. Bake in a 380F preheated oven for 35-40 minutes. If the top has not browned as desired , put the oven on broil setting for the last 4-5 mins.
  • Pour the syrup on top of the hot basbousa then bake for another 15 minutes.
  • Cut along the score lines and let it cool completely before serving.

Notes

  • To make this eggless, replace the eggs with 1/4 cup yogurt.
  • You can easily halve this recipe and make it in a smaller pan (8 x 8 or 9 x 9 inches.)
  • Instead of using whole almonds, you can also top the whole Basbousa with slivered almonds and desiccated coconut.
Course: Dessert
Cuisine: arabic, egyptian, Mediterranean, turkish
Keyword: ramadan special, semolina coconut dessert

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @shebascalmcuisine on Instagram and hashtag it #calmcuisine.

Food for Soul

The LORD is near to the brokenhearted and saves the crushed in spirit. – Psalm 34:18

I’ve had many tears and sorrows,
Had questions for tomorrow.
There’ve been times I didn’t know right from wrong.
But in every situation,
God gave blessed consolation;
That my trials come to only make me strong.
I’ve been a lot of places,
And I’ve seen a lot of faces.
There’ve been times I felt so all alone.
But in my lonely hours,
Yes those precious lonely hours,
Jesus let me know I was His own.
Through it all.
Oh I’ve learned to depend upon His word.

I was with you through it all – God

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