Syrupy dessert with semolina and coconut (Basbousa)

Submitted by enr on 11 Jan 2014
# For the syrup:
2 cup sugar
2 cup water
a few drops of lemon juice
1 tsp rosewater
# For the dough:
1 and 1/2 cup coarse semolina
1/2 cup fine semolina
2/3 cup sugar
2 tsp baking powder
1 cup coconut
2 large eggs
2/3 cup melted butter
1 cup yogurt
2 tsp vanilla essence
100 g almonds for decoration
In a small bowl mix the first three product syrup. Put it on the stove to boil for about 10 minutes. Add rose water and leave to cool. All the ingredients for the dough is mixed in a deep bowl, until a uniform mixture. Tray size 20x30 cm, is coated with butter, and it is poured into the dough. Distribute evenly with a spatula and removable for 1-2 hours in the refrigerator. Almonds are blanched and peeled. The tray is removed and cut into squares of 5 cm wide. On each put one almond, slightly pressed. Put it in a preheated oven 190C degrees and bake about 40 minutes. Remove and pour the syrup. Returned to the oven for another 15 minutes.
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11 Jan 2014