Recipe by Lubna
"This is a traditional Middle Eastern dessert made with semolina and yogurt, then soaked in a rose water syrup. I got this recipe from my sister-in-law."
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1 1/2 cups
whole almonds, split in half
1 1/2 cups
1 3/4 cups
this is wonderful and so simple. I made this as a Ramadan dessert treat for my DH and his friends. I upped the coconut by 1 tbsp. Decreased the sugar in the syrup by 1/4 cup and just boiled it a bit longer to get the right consistency for simple syrup. I had homemade rosewater my sister in law made and it is a bit stronger than store-bought. I still upped the rosewater by about 1tbsp. I just taste-tested the syrup after it was finished and adjusted accordingly. The flavor was not overpowering and was just perfect. Orange blossom water can also be substituted. **You may see semolina flour packaged as "cream of wheat" in a Middle Eastern or Indian grocery; it is the same as semolina flour, just a different name. Even though mine got a little too brown on top, it did not affect the flavor. Next time I'll only do 1 minute under the broiler. As it cools, it will absorb the simple syrup. These are also just as good served cold. Thanks so much for this wonderful simple recipe that will become a staple for my husband's sweet tooth!
Good, but not the same as the real one.
This is indeed a good recipe, i just made slight changes as follows: did not use rose water for the syrup, bud added 1 teaspoon of lemon juice and boiled together, once boiled, just stirred in 1-2 tablespoons honey. And used smaller baking dish, basboosa was thick and delicious! Thanks a lot!
This was pretty good, very sweet and easy to make. I would take the recommendation to decrease the syrup. I felt like it was floating in the syrup because not all of it got soaked up. Mine got cooked pretty fast on the edges even after I lowered the temperature in the oven. Next time, I'll try to cook it at 325 or so and I'll add the extra coconut.
This is the first time I try making besboosa, we normally buy it. Everyone pronounced it better than store bought!
This recipe did not come out right at all. I followed everything EXCEPT, I set it aside for an hour instead of 30 minutes. I don't think that alone would have caused such a terrible outcome. First of all 20 minutes + 3 minutes of broiling was far from enough time to cook this basboosa thoroughly. The top was browned very nicely so I added the syrup. When I cut out a square, I realized the inside was raw and uncooked as ever. So I returned it to the oven for 22 more minutes (total 45 minutes)....still brown on the outside but raw on the inside.
I really like this dessert. I followed the suggestion of TUNISIANSWIFE and used equal parts of sugar and water to make the syrup. I'm not a big fan of rosewater, so I used lemon juice. The other basboosa recipe on allrecipes uses lemon juice. I used Cream of Wheat because I couldn't find semolina flour, and it worked. I broiled the cake for two minutes, and it was overdone. Next time, I'll reduce the time to one minute.
This was WONDERFUL!!! My mom loved this! It was pretty simple to make too considering how much preperation, time, money, and skill most gormet recipes take. Loved it! Will use any of your recipes again! Thanks, a grateful 18 year old
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 92
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