Basbousa bel Goz el Hind Recipe

Name: Basbousa bel Goz el Hind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar; 1/2 cup water; 1 tablespoon lemon juice; 1/2 cup (1 stick) unsalted butter; 2 cups semolina; 1 cup superfine sugar; 3/4 cup desiccated coconut; 1/2 cup all-purpose flour; 2/3 cup milk; 1 teaspoon baking powder; A few drops of vanilla extract

Servings: persons

1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
1/2 cup (1 stick) unsalted butter
2 cups semolina
1 cup superfine sugar
3/4 cup desiccated coconut
1/2 cup all-purpose flour
2/3 cup milk
1 teaspoon baking powder
A few drops of vanilla extract

1
Prepare the syrup first by boiling the sugar and water with the lemon juice for about 7 minutes, until it is thick enough to coat a spoon.
2
Allow to cool, and chill.
3
Melt the butter in a large saucepan.
4
Add the remaining ingredients and beat well with a wooden spoon until thoroughly mixed.
5
Pour the mixture into a large buttered oven dish or baking pan, making a thin layer.
6
Flatten out as much as possible.
7
Bake in a preheated 350F oven for about 2030 minutes.
8
Look at it after 20 minutes to see if it has cooked enough.
9
It should be crisp and a rich gold.
10
Cut into squares or lozenge shapes as soon as it comes out of the oven, and pour the cold syrup over the hot basbousa.
11
Serve hot or cold.

769

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups sugar, 1/2 cup water, 1 tablespoon lemon juice, 1/2 cup (1 stick) unsalted butter, and more.

Yes, Basbousa bel Goz el Hind falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basbousa bel Goz el Hind

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