Coconut Halva (Basbousa)

Cookgirl's Note:

If you like coconut, then you'll love this Egyptian dessert! I substituted almond extract for the vanilla and added a little bit of rosewater for flavor. Adapted fromt the cookbook Taste of the Middle East by Soheila Kimberley. You can find semolina in bulk at your local natural food store.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• ½ cup unsalted butter
• ¾ cup sugar or ¾ cup turbinado sugar
• ½ cup unbleached flour
• 1 ¼ cups semolina
• 1 ½ cups coconut , grated
• ¾ cup milk or ¾ cup almond milk
• 1 teaspoon baking powder
• 1 teaspoon almond extract
• handful whole almond , to decorate

Simple Syrup

• ½ cup sugar
• 2⁄3; cup water
• 1 tablespoon fresh lemon juice
• 1⁄3; teaspoon rose water (optional)

Directions:

1. Prepare the simple syrup first by placing the sugar, water, and lemon juice into a pan, stirring to mix and bring to boil. Simmer for about 6-8 minutes until the syrup has thickened just a little. Stir in rosewater if using. Allow syrup to cool then chill.
2. Preheat oven to 350 degrees. In a saucepan melt the butter. Add the sugar, flour, semolina, coconut, milk, baking powder and almond extract, mix thoroughly. Do not allow to burn.
3. Pour the mixture into a buttered 8" square baking pan, flatten the top and bake in oven for 30-35 minutes or until the top is golden.
4. Remove halva from oven and cut diagonally so that you have diamond shaped portions. Prick the cake all over using a toothpick. Pour the chilled simple syrup evenly over the top and decorate with a whole almond on each diamond shaped piece. Serve hot or at room temperature.

Reviews

[Nasseh]

I have never had Basbousa before so I don't know what it is suppose to taste like. DH & I thought that this tasted ok but it wasn't very impressive. Sorry I couldn't rate it higher. Made for Ramadan Tag

[chef FIFI]

I thought this was pretty good. The only thing was I had baked it in a pan that was too big and it come out thinner than what I had anticipated which is purely my fault for not following the directions. I used desicated coconut and it had a nice coconutty flavor to it, but next time I think I will use shredded coconut. I also used regular margarine and white sugar. Thanks for the yummy recipe.

[Chef #504827]

very good