Ingredients
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1/2
-
3/4
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1/2
-
1 1/4
-
1 1/2
-
3/4
-
1
-
1
-
-
-
1/2
-
2/3
-
1
-
1/3
-
Directions
Coconut Halva (Basbousa), If you like coconut, then you’ll love this Egyptian dessert! I substituted almond extract for the vanilla and added a little bit of rosewater for flavor Adapted fromt the cookbook Taste of the Middle East by Soheila Kimberley You can find semolina in bulk at your local natural food store , I have never had Basbousa before so I don’t know what it is suppose to taste like DH & I thought that this tasted ok but it wasn’t very impressive Sorry I couldn’t rate it higher Made for Ramadan Tag, very good
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Steps
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1
Done
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Prepare the Simple Syrup First by Placing the Sugar, Water, and Lemon Juice Into a Pan, Stirring to Mix and Bring to Boil. Simmer For About 6-8 Minutes Until the Syrup Has Thickened Just a Little. Stir in Rosewater If Using. Allow Syrup to Cool Then Chill. |
|
2
Done
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Preheat Oven to 350 Degrees. in a Saucepan Melt the Butter. Add the Sugar, Flour, Semolina, Coconut, Milk, Baking Powder and Almond Extract, Mix Thoroughly. Do not Allow to Burn. |
|
3
Done
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Pour the Mixture Into a Buttered 8" Square Baking Pan, Flatten the Top and Bake in Oven For 30-35 Minutes or Until the Top Is Golden. |
|
4
Done
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Remove Halva from Oven and Cut Diagonally So That You Have Diamond Shaped Portions. Prick the Cake All Over Using a Toothpick. Pour the Chilled Simple Syrup Evenly Over the Top and Decorate With a Whole Almond on Each Diamond Shaped Piece. Serve Hot or at Room Temperature. |
