Basbousa with almonds and semolina

Let's look at the ingredients and steps to prepare this recipe together.

Preparation time: 15′ Cooking time: 25-30′.

INGREDIENTS: Serves 4-6

• 250 g of semolina
• 75 ml of milk
• 60 g of granulated sugar
• 25 ml of water
• 15 ml of seed oil
• 1 teaspoon baking powder
• about 20 almonds

For the syrup:

• 100 g of sugar
• 60 ml of water
• a teaspoon of lemon juice
• 1 scant teaspoon of honey
• 1 tablespoon of rose water (or orange blossom water)

Basbousa with almonds and semolina, preparation

To prepare this dessert, start by putting the milk and water in a saucepan and bring to the boil. Once the mixture is hot, add the sugar and stir until it has dissolved.

At this point, add the yeast and semolina, turn off the heat, and stir well to absorb all the liquid. Set aside for 10 minutes. After the indicated time, pour the mixture into a 15 x 14 cm baking pan lined with parchment paper. Level the surface well, then use a very sharp knife to make lines as if drawing squares. Place an almond in the center of each square, pressing it firmly so that it fits into the batter.

Bake for 25 minutes at 180°C in a preheated oven, but 10 minutes before the end of cooking, start preparing the syrup.

Preparing the syrup

To make the syrup, place all the above ingredients in a small saucepan and bring to a boil for at least 5 minutes. Once the cake is baked, remove it from the oven and, while still warm, pour in the syrup, distributing it evenly. Before serving, set aside for a few hours and then cut the biscuits along the previously drawn lines, ensuring there is an almond on each portion.