Basboosa, as named in Egypt, or Nammoura or Hariseh, as called back home in Jordan, is a traditional Arabic sweet made of semolina flour, and sweetened by pouring sugar syrup over it when it’s still hot out of the oven. You’ll find different recipes for Basboosa, this one here I created after trying many other recipes, at the end I combined and made changes till I reached my own recipe, it has an unusual ingredient to you all; instant pudding, if you can’t find it in stores, try the recipe without, but I haven’t really.
Everyone liked this version so I thought of sharing it here with you.
Mix first 9 ingredients: semolina flour, butter milk, sweetened condensed milk, butter, coconut, instant pudding, baking powder, baking soda& sugar.
Grease bottom& sides of a 10x13 inch rectangular baking tray (preferred aluminium or stainless steel one) with tahini paste. (If you like the Basboosa thicker, use smaller size).
Transfer semolina batter to baking tray, spread and level the surface with the palm of your hand. Cut into rectangular or diamond shape pieces. Place almonds over the surface and press little to stick (or place almond half on each piece). Brush or spray some oil over the surface. Set aside for 20-30minutes.
Meanwhile, prepare sugar syrup by mixing: sugar, boiling water, lemon juice& cinnamon stick in a sauce pan. Bring to boil over high heat then reduce heat to low and simmer for 10min. You can substitute cinnamon stick with orange blossom water according to your preference. Let cool.
Bake in 400F (200C) preheated oven for about 30minutes or till golden brown.
Remove Basboosa out of the oven and immediately pour over it the cooled sugar syrup. Let stand for 10minutes. Serve warm or room temperature.
Thickness of the pieces using 13x10 inch will be around 1/2inch. I like them thin. But if you like them to be thicker, just use smaller tray for same quantities.
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