Basbousa Recipe With Egg: A Delightful Middle Eastern Dessert
Basbousa, a traditional Middle Eastern dessert, is known for its moist, slightly crumbly texture and aromatic sweetness. This version, made with eggs, adds richness and depth to the dish. Infused with the fragrant flavors of rose water and lemon, Basbousa is the perfect treat to serve during special occasions or casual gatherings. Paired with a fizzy Pomegranate & Mint Mocktail, this dessert will be a sure hit at your next house party or family get-together.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/ Rava) | 1 cup |
| Dessicated Coconut | 1 cup |
| Vivatta Maida (All-Purpose Flour) | 3/4 cup |
| Sugar | 1/2 cup |
| Eggs | 2 whole |
| Vanilla Extract | 1 teaspoon |
| Curd (Dahi / Yogurt) or Milk | 1/2 cup |
| Butter (Melted) | 1/2 cup |
| Sugar (for syrup) | 1 cup |
| Water | 1 cup |
| Lemon Juice | 1 teaspoon |
| Rose Water | 1 teaspoon |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
Servings
- Serves: 8
Cuisine
- Cuisine Type: Middle Eastern
- Course: Dessert
- Diet: Eggetarian
Instructions
-
Mix the Dry Ingredients:
Begin by combining the semolina, desiccated coconut, and Vivatta maida (all-purpose flour) in a mixing bowl. Stir these dry ingredients together to ensure they are evenly mixed.
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-
Add the Wet Ingredients:
To the dry mixture, add the eggs, melted butter, curd (or milk), and vanilla extract. Mix everything thoroughly to form a smooth batter. Let the batter rest for about 15 minutes to allow the semolina to absorb the moisture and soften. -
Preheat the Oven:
While the batter is resting, preheat your oven to 200°C (392°F) for 10 minutes to ensure it reaches the correct temperature. -
Prepare the Baking Tray:
Grease a square-shaped baking tray with butter or line it with parchment paper for easy removal later. Pour the batter into the prepared tray, spreading it evenly. -
Bake the Basbousa:
Place the tray in the preheated oven and bake at 180°C (350°F) for approximately 40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean. -
Make the Sugar Syrup:
While the Basbousa is baking, prepare the sugar syrup. In a saucepan, combine the sugar, water, lemon juice, and rose water. Heat the mixture on medium heat. Once it starts to boil, let it simmer for 5 more minutes to achieve a one-string consistency. This consistency is crucial to getting the syrup just right—if it becomes too thick, it will lose the authentic texture of Basbousa. -
Cut and Pour Syrup:
When the Basbousa is done baking, remove it from the oven. Use a knife to gently run around the edges and loosen it from the sides of the tray. Cut the cake into squares or diamond shapes, depending on your preference. Pour the freshly prepared sugar syrup evenly over the warm cake, making sure it soaks in well. -
Final Bake:
Return the Basbousa to the oven and bake for another 15 minutes, allowing the syrup to fully absorb and the cake to firm up slightly. -
Cool and Serve:
Once the Basbousa is done baking, remove it from the oven and let it cool for about 20 minutes. You can serve it warm or chill it in the fridge for a few hours for a refreshing treat later. Before serving, garnish with additional desiccated coconut powder for a beautiful touch.
Serving Suggestions
Basbousa is delicious on its own but can be served as part of a larger dessert spread. For a festive touch, pair it with a Fizzy Pomegranate & Mint Mocktail, a refreshing drink that complements the fragrant rose water and lemon in the cake. It makes a fantastic party dessert or a special treat to enjoy with friends and family.
Tips & Variations
- For a richer flavor, substitute the yogurt with thick cream or add a tablespoon of condensed milk.
- For a nutty twist, you can sprinkle chopped almonds or pistachios over the top before baking.
- Gluten-Free Version: Use a gluten-free flour blend in place of Vivatta Maida if you need a gluten-free version of Basbousa.
- Make-Ahead Tip: Basbousa can be made a day in advance. In fact, it often tastes even better the next day as the syrup has more time to soak into the cake.
Enjoy making this delicious Basbousa Recipe With Egg and treat your loved ones to a taste of the Middle East with every bite!
