Monday, April 04, 2005

Basbousa

Ingredients:
2 cups fine semonlina
1 cup dried coconut threads
1/2 cup sugar
150 g butter, melted
1 cup milk

Syrup:
1 & 1/2 cupts sugar
1 & 1/2 cups water
2 Tsb lemon juice

Making:
1. Preheat oven to 175 C

2. Whisk the semolina, coconut and sugar in a bowl. Add butter and milk and combine well.

3. Pour into a buttered, shallow, medium-sized dish.

4. Bake for 30 minutes, or until lightly golden brown.

Syrup:
Dissolve the sugar in the water in a saucepan over low heat. Increase the heat to moderate and boil the syrup until it reduces by about one-third. Add the lemon juice.

Serving:
Cut the cake into diamond shapes while it's still hot, and pour the hot syrup over.

Serve the next day at room temperature.

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