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Prep 15 mins
Cook 30 mins
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.
- 1⁄2 cup unsalted butter
- 3⁄4 cup sugar or 3⁄4 cup turbinado sugar
- 1⁄2 cup unbleached flour
- 1 1⁄4 cups semolina
- 1 1⁄2 cups coconut, shredded
- 3⁄4 cup milk or 3⁄4 cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- handful whole almond, to decorate
- 1⁄2 cup sugar
- 2⁄3 cup water
- 1 tablespoon fresh lemon juice
- 1⁄3 teaspoon rose water (optional)
- 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.
- 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.
- 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.
- 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.
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
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.