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Basbousa bel Goz el Hind Recipe
Basbousa bel Goz el Hind Recipe-July 2024
Jul 10, 2025 4:18 AM

  Some years ago, when a block of flats crumbled in the suburbs of Cairo, a newspaper jokingly asked people to save any leftover basbousa to rebuild it.

  

Ingredients

serves 8-10

  

For the Syrup

1 1/2 cups sugar

  1/2 cup water

  1 tablespoon lemon juice

  1/2 cup (1 stick) unsalted butter

  2 cups semolina

  1 cup superfine sugar

  3/4 cup desiccated coconut

  1/2 cup all-purpose flour

  2/3 cup milk

  1 teaspoon baking powder

  A few drops of vanilla extract

  

Step 1

Prepare the syrup first by boiling the sugar and water with the lemon juice for about 7 minutes, until it is thick enough to coat a spoon. Allow to cool, and chill.

  

Step 2

Melt the butter in a large saucepan. Add the remaining ingredients and beat well with a wooden spoon until thoroughly mixed. Pour the mixture into a large buttered oven dish or baking pan, making a thin layer. Flatten out as much as possible. Bake in a preheated 350°F oven for about 20–30 minutes. Look at it after 20 minutes to see if it has cooked enough. It should be crisp and a rich gold.

  

Step 3

Cut into squares or lozenge shapes as soon as it comes out of the oven, and pour the cold syrup over the hot basbousa.

  

Step 4

Serve hot or cold.

  The New Book of Middle Eastern Food Copyright © 2000Knopf

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