Something between pudding and cake, basbousa is popular throughout the Middle East. It’s always drenched in sugar syrup and often topped with fresh whipped cream. Rose water (sold in small bottles at Middle Eastern stores; it keeps indefinitely) is an odd ingredient, a lovely flavor that can quickly become overpowering. Use it judiciously.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Put 1 1/2 cups of the sugar, the lemon juice, and 1/2 cup water in a saucepan and bring to a boil. Simmer until the mixture is thick and syrupy, about 5 minutes. Stir in the rose water if you’re using it. Remove from the heat; when it has cooled, refrigerate until ready to use it.
Step 2
Preheat the oven to 375°F. Place half the butter in a skillet over medium-high heat. When the butter foam subsides, add the almonds. Cook, stirring constantly, until they are lightly browned, about 5 minutes.
Step 3
Beat the yogurt and 1 cup of the remaining sugar together in a large bowl. Add the almonds and the butter they were cooked in, the semolina, baking powder, and 1 teaspoon of the vanilla extract, and beat until thoroughly blended. Grease a 9-inch square baking pan and add the batter. Cook for about 30 minutes, until the cake is lightly browned. Whip the cream until it holds soft peaks, then whip 1 minute more, incorporating the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla.
Step 4
Pour the syrup over the basbousa and cut it as you would brownies. Put it back in the oven and bake for 3 minutes more. Melt the remaining 4 tablespoons (1/2 stick) butter and pour it over the basbousa. Let rest for a few minutes, then serve warm with the whipped cream.
