at wedding, engagements, and birthday parties as a symbol of
Made from cooked semolina and topped with simple syrup. Coconut
is also a delicious addition.
The syrup contains rose water or orange water that adds a touch of
sweetness and delicious fragrance.
I have this recipe since home economics in high school, hand writing
by me in cooking notebook that I created back then, this
notebook seen better days as you could see.
Throughout the years, I added unsweetened shredded coconuts in to the
batter, just as an extra-added delicious flavor.
.3 cups of semolina
.1 stick room temperature butter or margarine
.1/2 cup sugar substitutes or regular sugar
.4 tbsp. baking powder
.3 cups plain yogurt
.4 tbsp. untoasted peanuts or almonds
.1/2 cup unsweetened shredded coconuts
.6 cups sugar subs or regular sugar
.1 cup water
.1/8 tsp fresh nutmeg
.2 tbsp fresh lemon juice
.3 tbsp. rose water
.1 stick of cinnamon
Make the syrup ahead, few hours before making the basbosa.
In a medium sauce pot, add all the syrup ingredient except the
rose water, stir until sugar is dissolved, on medium heat bring
to boil, about 5 minutes, lower heat and let it simmer for 10 minutes
or until its thickened.
Set aside to completely cool.
Preheat oven 355
Butter an 8 x 8 baking pan , set aside.
In a large bowl, add semolina and butter, with clean hands work the
semolina in to the butter, with fingertips until all incorporated.
Add baking powder, sugar, coconuts, and yogurt, mix well with rubber
Add to prepared pan, with butter knife score the batter to triangle,
and place one peanut or almond in each triangle.
Bake for 30-40 minutes or until golden brown.
Remove the pan from the oven and place on cooling rack, drizzle
the entire syrup on top of the basbosua while still hot in order
to absorb it.
Let the pan stand until completely cooled, about 30 minutes.
Serve with hot tea or Arabic coffee, Enjoy!