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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