Fantastic! Something special to enjoy with good coffee or tea and friends !! thanks for sharing!
I am Algerian so this recipe is definately a keeper, it is delicious. The only think I would do is add more syrup because it tends to dry quickly, original basboussa is supposed to be very moist and sticky.
mmmm..... A north african classic!! this is just how i like it. nice a coconutty!! Its not like my mothers but it is still very very good.
Yet another wonderful recipe from Um Safia! Delicious, moist, not overly sweet - and very delicate. Yum!
This is delicious! I made a couple small changes - didn't have sunflower oil so I used canola. For the syrup, I used 2 cups water and 1 1/2 cups sugar, 1/2 cup honey (because the ones I had always had that honey taste), with 2 tsp orange flower water and the lemon juice. I made for a party but I want to keep it for myself :)
DH and DD1 both say this is good and I made it for my FIL`s dewaniya (male gathering) and I'm sure it will get eaten up. It is a nice change from their regular favourite, Cream of Wheat Cake (Basboosa) as this one has a cakier texture and the lemon zest. I did not use all the 'asl' syrup as the men don't like too much sweetness. In fact I made a batch of Syrian Phyllo Sweet With Qashta (Ward El Sham) with the leftover syrup. I use Cedar brand semolina (light coloured, not durum semolina used for making pasta), the shredded coconut I had was sweetened so I left out most of the sugar, I used mainly canola oil and the rest unrefined sunflower oil as I was afraid it would have too much of a sunflower taste, alcohol free vanilla from the health food shop, just 1 tbs orange blossom water, plus the rest of the ingredients. I cut them into diamond shapes to look very nice masha Allah. I may make this again as a change from the usual. Made for Welcome to Algeria!