Basboussa: semolina cake

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Basboussa: semolina cake
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Ingredients
160g Medium semolina
130g Caster sugar
1 Natural yogurt
1 teaspoon Vanilla powder
1 tbsp Vegetable oil
1 teaspoon Baking powder
100g Sugar Pour le sirop
200ml Water
2 pods Cardamom
1 tbsp Lemon juice
Crushed pistachios
  • Medium

Ingredients

Directions

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Steps

1
Done

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.
Bake in a preheated oven at 150 ° C for about 35 minutes, until a nice golden color.

3
Done

Preparation of the syrup for the Basboussa

Prepare 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.

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.

5
Done

Tasting of Basboussa, this delicious Syrian semolina cake

Once unmolded, sprinkle your fresh Basboussa with crushed pistachios and serve these little wonders to your guests! Enjoy your lunch !

iran-cuisine

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