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1
Preheat oven to 350F.
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2
Line 13x9 baking pan with parchment paper.
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3
Gather Basbusa dry ingredients: Cream of Wheat, salt, baking powder, and sugar.
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4
In a large bowl, stir cream of wheat, salt, baking powder and sugar well
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5
After dry ingredients are mixed well, add yogurt and mix to blend.
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6
Pour batter evenly into 13x9 parchment paper lined pan.
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7
Bake Basbusa for 30 minutes at 350F (be sure to not overbake!!)
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8
Remove from oven after 30 minutes and score into squares or diamond shapes.
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9
After scoring Basbusa, place one whole blanched almond in the center of each piece.
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10
Put Basbusa back into the oven at 350F and bake for an additional 10-15 minutes or until top is golden brown.
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11
While Basbusa is baking, start preparing syrup.
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12
In a medium-sized pot, place sugar and water.
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13
Stir sugar and water on medium heat until sugar dissolves.
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14
After sugar dissolves, simmer on low heat for 10-15 minutes.
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15
Remove from heat after 10-15 minutes have passed.
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16
Add Rosewater to the sugar/water syrup and stir.
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17
Set syrup aside until Basbusa is done.
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18
When Basbusa is done, carefully remove from oven.
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19
Pour syrup immediately all over Basbusa and cover with foil tightly.
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20
Allow syrup to fully absorb into Basbusa.
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21
After Syrup has fully absorbed, serve at room temperature (best served with whipped cream)
