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