Basbussa

Summary

Ingredients

• 500 g semolina, (durum wheat semolina)
• 150 g butter, soft
• 1 packet baking powder
• cinnamon
• 1 pinch (s) salt
• 2 teaspoons lemon juice
• 150 g yourt
• 100 g walnuts
• 500 g water
• 600 g suar
• 3 tablespoon rose water

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Instructions

1. Knead the semolina with the butter, baking powder, cinnamon, salt, yogurt and lemon juice.
2. Carefully wrap a springform pan (Ø 28 cm) with aluminum foil, otherwise the syrup will run out later, or line a baking dish with baking paper.
3. Pour the dough into the mold and smooth it out. Mark diamonds of approx. 5 x 5 cm with a knife, but do not cut the dough all the way through. Put a walnut kernel in each diamond.
4. Bake at 175 degrees (top / bottom heat) on the middle rack for 40 minutes.
5. After 40 minutes of baking, take the semolina slices out of the oven and completely cut through the marked diamonds. Place in the oven for another 25 to 30 minutes, until the semolina slices have turned a golden brown color.
6. Meanwhile, for the syrup, bring 500 ml of water to the boil with the sugar and let it simmer over medium heat for about 15 minutes. Remove from heat, stir in the rose water and let cool.
7. Take the semolina slices out of the oven. Immediately pour the syrup gradually over it until everything is absorbed into the dough. Warning, there is a lot of syrup, but the cuts soak up the whole lot. You can also just pour part of the syrup over it, leave the slices to stand overnight and pour the rest over the next day.
8. Serve the slices cool. Vanilla, walnut or pistachio ice cream also goes well with it.

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