Ingredients with Measurements:
- 2 cups fine semolina
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup butter, melted
- 1 cup Greek yogurt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup rosewater
- 1/2 cup pistachios, chopped
Special Equipment Needed:
- 9x13 inch baking dish
- Whisk
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish with butter or cooking spray.
2. In a large bowl, whisk together the semolina, all-purpose flour, sugar, melted butter, Greek yogurt, baking powder, baking soda, cardamom, cinnamon, and salt until combined.
3. Pour the mixture into the prepared baking dish and spread evenly.
4. Bake for 30 minutes, or until golden brown.
5. Remove from oven and let cool for 10 minutes.
6. Drizzle the rosewater over the top of the basbousa and sprinkle with chopped pistachios.
7. Cut into squares and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: 350 degrees F
Serving Size: 9x13 inch baking dish
Nutritional Information: TBD
Substitutions for Ingredients
- Coconut oil can be used in place of butter
- Coconut yogurt can be used in place of Greek yogurt
- Almond extract can be used in place of rosewater
Variations:
- Add 1/2 cup of dried cranberries or raisins
- Add 1/2 cup of chopped walnuts or almonds
- Add 1/2 cup of shredded coconut
Tips and Tricks:
- Be sure to spread the mixture evenly in the baking dish before baking.
- Let the basbousa cool completely before cutting into squares.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F for 10 minutes.
Presentation Ideas:
Serve the basbousa on a platter with fresh fruit and a drizzle of honey.
Garnishes:
- Fresh mint leaves
- Powdered sugar
- Honey
Pairings:
- Fresh fruit
- Greek yogurt
- Honey
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Hummus
Troubleshooting Advice:
- If the basbousa is too dry, add a few tablespoons of Greek yogurt or melted butter.
- If the basbousa is too wet, add a few tablespoons of semolina or all-purpose flour.
Food Safety Advice:
- Be sure to store the basbousa in an airtight container at room temperature.
- Do not leave the basbousa out at room temperature for more than 2 hours.
Food History:
Basbousa is a traditional Middle Eastern dessert that is believed to have originated in Egypt. It is made with semolina, flour, butter, and sugar and is often topped with rosewater and pistachios.
Flavor Profiles:
The basbousa has a sweet and nutty flavor with hints of cardamom, cinnamon, and rosewater.
Serving Suggestions:
Serve the basbousa with a dollop of Greek yogurt or a drizzle of honey.
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Region: Middle Eastern