in Middle East

Alharesa Basbousa

updated

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Ingredients for 1 servings:

  • 5 eggs
  • 1 cup desiccated coconut
  • 2 cups sugar
  • 250 g butter
  • 1 cup milk
  • ½ cup semolina
  • 1 cup flour
  • 1 tsp baking powder
  • 2 tbsp lemon zest, grated
  • 50 g pistachios
  • 50 g almonds
  • ½ cup water
  • 1 tsp citric acid

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 40 minutes

Arabic semolina cake

Combine eggs, desiccated coconut, 1 cup of sugar, butter, milk, semolina, flour, baking powder, lemon zest, pistachios, and almonds and pour into a greased baking sheet. Bake in the oven at 180°C for 20-25 minutes. While the cake is baking, bring 1 cup of sugar and water to a boil in a small saucepan. Add the citric acid. Spread the sugar water over the baked cake base and sprinkle with desiccated coconut. Let the cake cool completely at room temperature, cut into slices, and serve cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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