Try this sweet recipe from Egypt - Basbousa with Pistachio

Name: Try this sweet recipe from Egypt - Basbousa with Pistachio
Prep time: 10m
Cook time: 35m
Yield: 2 to 3
Cuisine: Arabic

Made with semolina batter, baked in a sheet pan with scented hints of orange and rose

Chef Andreh Ghanimeh, Special to Gulf News

Cuisine:Arabic

Cook time:35m

Prep time:10m

Servings:2 to 3

100 gms sugar or 1/2 cup 

100 gms desiccated coconut or 1/2 cup 

1 tbsp sugar syrup 

100 ml ghee or clarified butter or 1/2 cup 

75 ml milk or 1/4th cup, room temperature

200 gms semolina or 1 cup 

Pistachio for garnishing 

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Ingredient Substitution Guide

Take a bowl and pour in the measured quantities of sugar, desiccated coconut, sugar syrup and ghee. Stir the ingredients and mix well to create a batter.

Slowly start adding milk in small portions, mixing the ingredients while you do so to get a smooth consistency.

Lastly, add the semolina to thicken the batter and keep it aside.

Brush the baking pan with a little ghee and spread the thick batter evenly over the pan.

Sprinkle some more ghee on top and let it bake for 15 minutes in a 350F or 180-degree Celsius preheated oven.

Finally, garnish with syrup and crushed pistachios

Do share your favourite dessert recipes with us at food@gulfnews.com

Chef Andreh Ghanimeh

Chef Andreh’s love for cooking started when he was young. He began as a home cook when he lived with his large Lebanese family, where food is at the heart. Today, Chef Ghanimeh specialises in modern rustic Mediterranean cooking and is known for adding his fusion touch and imbibing flavours from Greek, Syria, Lebanon, and Jordan. He developed this recipe for Grandiose.