Basbousa is a popular Egyptian pastry, also called helwa, which means “sweet.”

　　

Ingredients

serves 6

　　

For the Syrup:

1 1/2 cups sugar

　　1/2 cup water

　　Juice of 1/2 lemon

　　8 tablespoons (1 stick) unsalted butter

　　1/2 cup blanched almonds

　　2/3 cup yogurt

　　1 cup sugar

　　1 1/2 cups semolina

　　1 teaspoon baking powder

　　1 tablespoon vanilla sugar or a few drops of vanilla extract

　　1–1 1/2 cups eishta (page 407), clotted cream, or mascarpone, to serve with (optional)

　　

Step 1

Make a syrup by boiling the sugar, water, and lemon juice for 5–8 minutes, until it thickens enough to coat a spoon. Let cool, then chill.

　　

Step 2

Melt 6 tablespoons of the butter. Toast the blanched almonds under the broiler or in a dry skillet and chop them finely.

　　

Step 3

Beat the yogurt with the sugar in a large mixing bowl. Add the melted butter and all remaining ingredients except the cream and the 2 tablespoons unmelted butter. Beat well until thoroughly mixed. Pour into a large, rectangular, buttered baking pan and bake in a preheated 375°F oven for 1/2 hour.

　　

Step 4

Pour the cold syrup over the hot basbousa as soon as it comes out of the oven. Cut into lozenge shapes and return to the oven for a further 3 minutes.

　　

Step 5

Before serving, melt the remaining 2 tablespoons of butter, pour over the pastry, and spread with eishta (the rich cream from water buffalo’s milk), clotted cream, or mascarpone.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf