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Basbousa Recipe
97'
Ingredients
Servings
-
1 Portion
+
NESTLE SCM Reg MP12(2x370g)PR Bowl Fr XA
1 can NESTLE SCM Reg MP12(2x370g)PR Bowl Fr XA
Butter, salted
1 Unit Butter, salted
Leavening agents, baking powder, double-acting, straight phosphate
1 teaspoon Leavening agents, baking powder, double-acting, straight phosphate
Semolina, unenriched
2 quarts Semolina, unenriched
Nuts, pistachio nuts, raw
1 1/2 quart Nuts, pistachio nuts, raw
water
1 quart water
Sugar
2 quarts Sugar
water
1 1/2 quart water
fresh lemon juice
1 teaspoon fresh lemon juice
Rose water
1 Level tablespoon Rose water
Nuts, pistachio nuts, raw
2 Units Nuts, pistachio nuts, raw
Basbousa Recipe
Nutri value
Instructions
8 Steps
97'
Total
20'Preparation
42'Cooking
5'Waiting
Utensils
Cutting board
Measuring cup
Knife
Spoon
Oven
Baking Sheet
Refrigerator
Bowl
Serving dish
Sauce pan
Cake pan
Step by step
1 of 8
5'
Step 1
Combine melted butter, Nestlé Sweetened Condensed Milk and baking powder and stir well.
Keep handy:
Spoon
Bowl
Check
2 of 8
5'
Step 2
Add semolina, ground pistachio and water, stirring until well combined.
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Spoon
Bowl
Check
3 of 8
5'
Step 3
Pour and level mixture into a 28 cm x 24 cm baking tin.
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Cake pan
Check
4 of 8
35'
Step 4
Bake in a 190°C preheated oven for 35 minutes or until golden.
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Oven
Baking Sheet
Check
5 of 8
7'
Step 5
For the syrup, add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes.
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Sauce pan
Check
6 of 8
5'
Step 6
Remove from heat and stir in lemon juice, rosewater and ground pistachio.
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Sauce pan
Check
7 of 8
5'
Step 7
Remove from oven and pour cooled syrup all over cake.
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Measuring cup
Oven
Cake pan
Check
8 of 8
30'
Step 8
Place in fridge to cool completely, cut into diamond-shaped slices and serve.
Keep handy:
Cutting board
Knife
Refrigerator
Serving dish
Check
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Basbousa Recipe
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