Coconut Basboussa

Name: Coconut Basboussa
Total time: 1 h
Yield: 8 to 10 servings
Ingredients: 2 cups of medium semolina; 1 cup of desiccated Coconut; 1 cup of sugar; 1 cup of plain yogurt; 1 cup of vegetable oil; ¼ tsp of salt; Some almonds for decoration; Ingredients for preparing The syrup; 1.5 cup of sugar; ¾ cup of water; 1 tsp of lemon juice

ORIENTAL CAKE WITH SEMOLINA

8 to 10 servings
1h
Easy

Français
عربي

Published: 23 April 2021
Last modified: 8 January 2022

Coconut basboussa, easy to make and so delicious, an ideal dessert for Ramadan evenings or afternoon tea.

RECIPE

The syrup

1.5 cup of sugar

¾ cup of water

1 tsp of lemon juice

Start by making the syrup. Put the sugar and water and bring to a boil over medium heat.
When it starts to boil, add the lemon juice then let 5 minutes over medium heat.
Leave the syrup to completely cold down.
Make the basboussa.
Mix all the dry ingredients together (semolina, coconut, sugar and salt).
In a separate bowl, wisk the yogurt into the oil until well combined.
Add the yogurt mixture to the dry ingredients and mix well.
Butter a baking tin and place the mixture.
Make sure the surface is well flattened.
Leave to rest for 30 minutes.
Cut the unbaked basboussa and decorate with almonds.
Bake in a preheated oven at 180° for 25 to 35 minutes.
Pour the cold syrup over the basboussa then put it again in the oven for 5 to 10 minutes, until it turns gold brown and the syrup is completely absorbed.
Leave to completely cool down before serving.
You may as well decorate it with desiccated coconut.
PS: The used cup measures 200ml.

RECIPE

ENJOY YOUR HOMEMADE TREAT!