BasBousa-A middle eastern semolina sweet

I ran into this dessert while looking for a middle eastern dessert called kunafa which I had tasted last week at a restaurant.I thought i’ll give this a try and I did not regret,this is the best tasting cake I have ever had.

Preparation time:1 hour

2/3 cups unsalted butter
1 cup yogurt
2 teaspoon vanilla extract
3 eggs
1 1/2 cup coconut flakes(pulse in food processor,if using grated coconut use 1 cup)
1 1/2 cups coarse semolina
1/2 cup fine semolina
1/2 cup  blanched almonds(see procedure here)
2 teaspoons baking powder
2 3/4 cup sugar
1/4 teaspoon lemon juice
1 teaspoon orange blossom water
1.Preheat oven to 380F
2.In a bowl take the coarse semolina, fine semolina,3/4 cup sugar,baking powder, melted butter, coconut,eggs,vanilla extract and yogurt and mix well without any lumps.
3.Smear butter on the bottom of a baking pan and transfer the mixture into it. Refrigerate the mixture for 1 hour.

4.After 1 hour cut the mixture into slices(you can also cut it after baking and skip the refrigeration step) and lay the blanched almonds on top and
5.Bake in oven for 35 minutes.
6.Meanwhile take 2 cups of sugar and 2 cups of water in a pan and let boil for 10 minutes and add the lemon juice and orange blossom water and turn off the stove.
7.After 35 minutes of baking take the pan out of the oven and drizzle the prepared syrup all over the baked mixture and let bake for 10 more minutes.
This can be served warm or cold.
If serving for people with nut allergies serve plain without the almonds ,the almonds can be dipped in the syrup and toasted separately in the oven for 10 minutes and topped to the basbousa for those without the nut allergy.

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