Basbousa

🔥 Prep

• Measure 2 cups of semolina.
• Measure 1 cup of yogurt.
• Measure 0.5 cup of granulated sugar.
• Measure 1 teaspoon of baking powder.
• Prepare 10 whole almonds (keep whole for topping or halve if preferred).
• Measure 1 cup of sugar syrup (simple syrup flavored with rose water or orange blossom water).

🔥 Cook

• 1. Preheat the oven to 180°C (350°F).
• 2. In a mixing bowl, combine the 2 cups semolina, 0.5 cup sugar, and 1 tsp baking powder; stir until evenly combined (about 30 seconds).
• 3. Add the 1 cup yogurt to the dry mixture and mix until a thick batter forms (about 1 minute).
• 4. Grease a 20×20 cm (8×8 in) baking pan with a little butter or oil, then pour the batter in and spread smoothly (about 2 minutes).
• 5. Arrange the 10 almonds on top of the batter, pressing them gently into the surface.
• 6. Place the pan in the preheated oven and bake for 30‑35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
• 7. While the cake bakes, warm the 1 cup syrup in a small saucepan over low heat for 2‑3 minutes just to make it fluid.
• 8. As soon as the basbousa comes out of the oven, pour the warm syrup evenly over the hot cake; allow it to soak for 10‑15 minutes before cutting.
• 9. Let the cake cool completely in the pan, then cut into diamond or square shapes and serve.

🔥 Serve

• Serve the basbousa at room temperature or slightly warmed, optionally with an extra drizzle of syrup.
• Garnish with additional whole or sliced almonds for added crunch.
• Pair with Arabic coffee or mint tea for a traditional experience.
• For extra richness, serve a dollop of clotted cream or whipped cream on the side.