Prep 15 m
Cook 45m


    200g butter, melted

    400ml condensed milk

    1 1/2 tsp baking powder

    320g semolina

    100g ground almonds

    250ml water

    For the syrup

    400g sugar

    375ml water

    1 vanilla pod, seeds extracted

    1 tsp lemon juice

    1 tbsp rose water

    2 tbsp ground almonds

    Toasted almond flakes, to serve

    Fresh berries, to serve



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Ingredient Substitution Guide


1. Preheat oven to 190°C. Mix together the butter, condensed milk and baking powder. Add the semolina, almonds and water and stir until well combined.

2. Pour mixture into a 28x24cm baking tin. Bake for 35 minutes or until golden.

3. Meanwhile, to make the syrup, mix together the sugar, water and vanilla seeds. Bring to the boil then simmer for 6-8 minutes. Remove from the heat and stir in the lemon juice, rose water and almonds. Set aside to cool.

4. Remove the basbousa from the oven and cover with the cooled syrup. Refrigerate until completely cool, cut into slices and garnish with toasted almond flakes and fresh berries.

Recipe courtesy: Chef Tarek Ibrahim

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