Ingredients
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160g
Medium semolina
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130g
Caster sugar
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1
Natural yogurt
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1 teaspoon
Vanilla powder
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1 tbsp
Vegetable oil
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1 teaspoon
Baking powder
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100g
Sugar
Pour le sirop -
200ml
Water
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2 pods
Cardamom
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1 tbsp
Lemon juice
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Crushed pistachios
Directions
Steps
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1
Done
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Mix the semolina, the caster sugar, the vanilla, the yeast, then add the oil, mix with your hands, add the plain yogurt and mix well with a wooden spoon. |
|
2
Done
|
Pour the mixture into a buttered mold and let stand for an hour. |
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3
Done
|
Preparation of the syrup for the BasboussaPrepare the syrup by mixing the 200m of water, the 100g of sugar, the 2 cardamom pods and a tablespoon. of lemon juice in a saucepan, then bring to a boil. Once boiling, lower the heat, and allow 5 minutes of cooking. Turn off the heat and let cool. |
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4
Done
|
After 35 minutes of cooking, out of the oven, cut the Basboussa into small squares in the mold and sprinkle it completely with the cold syrup. Then sprinkle with pistachio and let stand for at least 2 hours before unmolding your squares. |
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5
Done
|
Tasting of Basboussa, this delicious Syrian semolina cakeOnce unmolded, sprinkle your fresh Basboussa with crushed pistachios and serve these little wonders to your guests! Enjoy your lunch ! |
