Basbousa (pistachio And Rosewater Semolina Cake)

Basbousa is a popular Middle Eastern dessert, particularly in Kuwaiti cuisine. This sweet and moist semolina cake is flavored with pistachios and rosewater, making it a delightful treat for any occasion.

Basbousa (pistachio And Rosewater Semolina Cake)

Ingredients

  • 1 1/2 cups semolina
  • 1/2 cup desiccated coconut
  • 1 cup sugar
  • 1 cup plain yogurt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 teaspoon baking powder
  • 1/4 cup pistachios, chopped
  • 2 tablespoons rosewater
  • 1/4 cup honey (for drizzling, optional)

Instructions

  1. Preheat the oven to 180°C (350°F) and grease a 9x9 inch baking dish.
  2. In a large bowl, mix together the semolina, desiccated coconut, and sugar.
  3. Add the yogurt, melted butter, milk, and baking powder to the dry ingredients and mix until well combined.
  4. Stir in the chopped pistachios and rosewater.
  5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  6. Using a sharp knife, score the batter into diamond or square shapes.
  7. Bake in the preheated oven for 30 minutes or until the top is golden brown.
  8. Remove from the oven and drizzle with honey, if desired.
  9. Allow the basbousa to cool slightly before cutting and serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Fat
12g
Protein
5g

Supplies

9x9 inch baking dish Mixing bowl Sharp knife

Tools

Oven

Serving suggestions

Serve the basbousa with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.

Tips & tricks

For a richer flavor, you can substitute the melted butter with ghee, a clarified butter commonly used in Middle Eastern cooking.

Cost

$10