Zutaten für Basbousa
- 1 cup (2 sticks) unsalted butter
- 2 ½ cups granulated sugar (1 ½ cups for batter, 1 cup for syrup)
- 1 cup buttermilk
- 4 cups semolina flour
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup water
- Lemon, Juice Of
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Basbousa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Basbousa
- Preheat your oven to 350°F (175°C).
- Melt 1 cup (2 sticks) of unsalted butter and let it cool to room temperature.
- In a large bowl, whisk together 1 ½ cups granulated sugar and 1 cup buttermilk.
- In a separate bowl, combine 4 cups semolina flour, 1 teaspoon vanilla extract, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- Gradually add the dry semolina mixture to the wet buttermilk mixture, mixing until just combined. Then, gently fold in the cooled melted butter.
- Lightly grease an 11x7 inch baking pan (or a 13x9 inch pan for a thinner cake, adjusting baking time accordingly). Pour the batter into the prepared pan.
- Bake for 30 minutes in an 11x7 inch pan (or 25 minutes in a 13x9 inch pan), or until a wooden skewer inserted into the center comes out clean.
- While the Basbousa is baking, prepare the sugar syrup (see below).
- Remove the Basbousa from the oven and let it rest for 20 minutes.
- Pour the warm sugar syrup evenly over the warm Basbousa.
- Let the Basbousa cool completely before cutting and serving. Enjoy with a cup of tea or coffee!
- ---Sugar Syrup---
- In a saucepan, combine 1 cup granulated sugar, ½ cup water, and the juice of ½ a lemon.
- Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 20-25 minutes, or until the syrup thickens slightly. It should coat the back of a spoon.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
121g
Fat
37g
Carbs
17g
