Basbousa, also known as Harissa, is a beloved Arabic dessert that showcases the rich tapestry of Middle Eastern flavors. This delightful treat, deeply rooted in regional culinary heritage, combines semolina, coconut, and rose water to create a moist and aromatic experience. With a history steeped in tradition, Basbousa offers a sweet journey into the heart of Middle Eastern cuisine.
- 1 cup + 1/3 cup semolina (rava/suji)
- 1/2 cup powdered sugar
- 1/3 cup refined oil or melted butter
- 1/2 cup coconut powder
- 1 cup milk
- 1 tsp vanilla essence
- 1 tsp baking powder
For Sugar Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1 lemon slice
- 1 tsp rose water (optional)
Prepare the Semolina Mixture
- In a mixing bowl, combine 1 cup of semolina, 1/2 cup of powdered sugar, and 1/2 cup of coconut powder.
- Add 1/3 cup of refined oil or melted butter and mix well.
- Pour in 1 cup of milk and 1 tsp of vanilla essence. Mix until a smooth batter forms.
- Sift in 1 tsp of baking powder and stir to incorporate.
Prepare the Baking Pan
- Grease a baking pan with a bit of oil or butter to prevent sticking.
- Preheat your oven to 350°F (175°C).
Pour and Spread
- Pour the prepared semolina batter into the greased baking pan.
- Use a spatula to evenly spread and flatten the batter in the pan.
Bake the Basbousa
- Place the pan in the preheated oven and bake for about 30-35 minutes or until the top turns golden brown and a toothpick inserted comes out clean.
Prepare the Sugar Syrup
- In a saucepan, combine 1/2 cup of water and 1/2 cup of sugar. Add a slice of lemon for flavor.
- Bring the mixture to a gentle simmer over medium heat until the sugar dissolves and a syrup forms.
- Stir in 1 tsp of rose water if desired, for a fragrant touch. Remove from heat.
Soak the Basbousa
- Once the Basbousa is baked, remove it from the oven and immediately pour the warm sugar syrup over the hot Basbousa.
- Allow the Basbousa to absorb the syrup and cool down in the pan.
- Cut the cooled Basbousa into diamond or square shapes.
- Plate the Basbousa pieces and serve them as a delicious Arabic dessert.
- You can garnish with additional coconut flakes, chopped nuts, or a sprinkle of powdered sugar if desired.