Basbousa is dessert made from coarse semolina, and means small kiss in Arabic.
Servings: 16 servings
For the Cake
Preheat oven to 400ºF (200ºC).
In a bowl combine the semolina, baking soda, coconut, sugar, and melted butter.
Incorporate ingredients well by mixing them together by hand.
Add the yogurt and mix in well.
Press the cake batter into an 8X8 baking dish, and smooth flat.
Using a knife, score the top of the cake creating diamond shaped pieces.
Push a piece of slivered almond into each diamond shaped piece of cake batter.
Place in the oven on the middle rack for 30 minutes or until golden brown.
For the Syrup
In a small saucepan over high heat dissolve sugar in water by stirring until water is clear.
Add lemon juice, and rose water or orange blossom water.
Bring to a boil and then remove from heat and allow to cool for about 20 minutes.
Bringing It Together
Remove cake once done, and cut through scored lines making sure to carve all the way to the bottom of the tray.
Pour syrup over the cake by evenly distributing the sugar water.
Allow the cake to absorb all the syrup.
Serve warm or at room temperature.
Calories: 266kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 139mg | Potassium: 80mg | Fiber: 1g | Sugar: 30g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg