Olive Oil Basbousa

Basbousa 

For the Basbousa:

• 1 cup semolina flour

• 1 cup granulated sugar

• 1 cup plain yogurt

• 1/2 cup @cesira_olio_doliva olive oil

• 1/2 cup shredded coconut

• 1/4 cup milk

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• Blanched almonds or pistachios for garnish

For the Syrup:

• 1 cup granulated sugar

• 1 cup water

• 1 tablespoon lemon juice

• 1 tablespoon rose water or orange blossom water (optional)

• Chopped pistachios for garnish

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish.

2. Prepare the Batter:

• In a large bowl, combine the semolina, sugar, shredded coconut, yogurt, olive oil, milk, baking powder, and vanilla extract. Mix well until all ingredients are fully incorporated.

3. Bake the Basbousa:

• Pour the batter into the prepared baking dish and spread it evenly with a spatula.

• Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.

4. Prepare the Syrup:

• While the basbousa is baking, combine the sugar and water in a saucepan over medium heat. Stir until the sugar is dissolved and bring to a boil.

• Add the lemon juice and reduce the heat to low. Simmer for about 10 minutes.

• If using, add the rose water or orange blossom water and stir well.

5. Add Syrup to the Basbousa:

• Remove the basbousa from the oven and immediately pour the hot syrup evenly over the hot cake. Let it soak in and cool completely before serving.

6. Garnish and Serve:

• Once the basbousa is completely cool, Garnish with chopped pistachios before serving.