Prep 15 mins
Cook 50 mins
This is a traditional Middle Eastern sweet made of semolina flour (what Americans call Cream of Wheat), yogurt and coconut, baked then soaked in either a rosewater (traditional) or lemon scented syrup. Don't let the ingredients put you off. It tastes nothing like what you'd expect. Moist, balanced sweetness, addictive.
- Preheat oven to 350 degees F (175 degrees C). Grease an 8 inch square baking dish.
- In a large bowl, mix together the semolina flour (Cream of Wheat), baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until all is well moistened, but not runny. It should be the consistency of brownie batter. If it's too dry, add a little more milk.
- Spread into prepared baking dish, smooth the top.
- Bake 45 minutes until golden brown.
- While it is baking, make the syrup: Combine the water and sugar, bring to a boil and boil for at least 5 minutes. You can do this on top of the stove or in the microwave.
- When it is finished baking, pour the syrup over the hot cake and place back into the oven for 5 minutes or until the syrup has been fully absorbed.
- Allow to cool to room temperature before serving.
I really liked this recipe. I pretty much stuck to the recipe except I added both the rose water and the lemon juice to the syrup. I also cut the cake before I added the syrup. I thought that it might make the syrup soak up more evenly. Next time I might try adding rum or hazelnut liquor to the syrup.
This is a total keeper. I always make harisa and I actually like this one better then my own. Just changed a couple things. I used Farnia flour instead of the semlina and ommitted the coconut. And I hate rose water, I never use it. Then I will pour the cooled syrup onto the hot harisa and let it sit on the counter rather then put in the oven. If I see it a little fry I will add a little more syrup. Nonethe less...Try this one. Its the real thing!!!
This is now my go to basboosa recipe :) DH says it tastes good and I make it for my FIL's dawaniya. I can't taste it myself as I am gluten free. I make 1 1/2 times the recipe to use a 9 X 13 inch pan with less of the syrup per preference here & next time I will use half the sugar as it is still too sweet for family. I use Cedar brand semolina (light coloured, not durum semolina used for making pasta), plus the rest of the ingredients, including both Iranian rose water, I find of superior quality, and freshly squeezed lemon juice. Like Faten, I let the cooled syrup just absorb on into the basboosa on its own I don't put it back in the oven. I like to cut it into diamond shapes to look nice. I will make this again. Originally made for ALL YOU CAN COOK BUFFET - SPECIAL EVENT!