Basboussa

Basboussa

By
From
Arabesque
Photographer
William Meppem

Versions of this semolina cake are found all over the Middle East. It is known as ‘basboussa’ in Egypt, while in Lebanese pastry shops it is served in little syrup-drenched lozenge shapes, and known as ‘namoura’, or ‘harisa louz’. It is generally made with ground almonds, fried golden-brown in butter.

Ingredients

Quantity Ingredient
100g flaked almonds
225g butter
200ml yoghurt
125g caster sugar
270g fine semolina
50ml frangelico, (optional)
1/2 teaspoon vanilla essence
1 1/2 teaspoons baking powder

Syrup

Quantity Ingredient
200g caster sugar
150ml water
1 lemon, juiced

Method

  1. In a shallow pan, melt the butter and lightly fry the almonds until golden-brown. Allow to cool.
  2. Beat the yoghurt with the sugar, then add the almond-butter mixture, semolina and Frangelico, vanilla and baking powder.
  3. To make the syrup, bring sugar, water and lemon juice to the boil and simmer for 5 minutes or until slightly reduced.
  4. Grease a baking tin and line with baking parchment. Pour the cake mixture into the tin and bake in a preheated 180°C oven for around 20 minutes, until the cake is just coloured. Then remove it from the oven and, with a sharp knife, mark out small diamond shapes on the surface of the cake. Spoon the syrup over the cake and return it to the oven for a further 5–10 minutes. Serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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