Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g butter, melted
- 50 g almond (s), blanched and round
- 150 ml yogurt
- 100 g suar
- 1 packet vanilla sugar
- 150 g semolina
- 1 teaspoon Baking powder
- 150 grams sugar
- 150 ml water
- 0.5 ½ lemon (s), the juice from it
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Boil 150 ml water with 150 g sugar for 2 minutes, add juice from 0.5 lemon, and set aside to cool.
- In a bowl, mix 150 ml yogurt, 150 g sugar, and 1 packet vanilla sugar until combined. Mix in half of the melted butter, 150 g semolina, 50 g blanched almonds, and 1 teaspoon baking powder.
- Grease a rectangular mold with fat and pour the batter to about 3 cm height.
- Bake in a preheated oven at 180°C (356°F) with top and bottom heat for 30 minutes.
- Remove from oven and pour the syrup evenly over the basbousa. Cut into squares or diamonds and return to oven at 180°C (356°F) for 3 minutes.
- Remove from oven, pour remaining melted butter over the basbousa, and allow to cool completely (preferably overnight before serving).
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