Basbousa with Shiraz Syrup
Baking and Desserts | Syrian cuisine
⏳ Time
1 hour + 1 hour
🥕 Ingredients
10
🍽️ Servings
12
Description
Shiraz Syrup: White sugar — 550 grams Water — 200 grams Lemon juice — 15 grams Rose water — 1 teaspoon Preparation: 1. Mix in a saucepan; 2. Bring to a boil; 3. Reduce heat, simmer for 10–15 minutes; 4. Store in a cool place.
Ingredients
- Butter - 3.5 oz
- Sugar - 23.6 oz
- Desiccated coconut - 2.8 oz
- 10% cream - 8 fl oz
- Semolina - 6 oz
- Baking Powder - 0.2 oz
- Water - 7 fl oz
- Chopped almonds - 3.5 oz
- Meyer Lemon Juice - 0 fl oz
- Rose water - 1 teaspoon
Step by Step guide
Step 1
Soak the shredded coconut in water for 1 hour.
Step 2
Mix the butter, sugar, semolina, shredded coconut, cream, and baking powder.
Step 3
Refrigerate to infuse for 30 minutes.
Step 4
Pour into a rectangular mold, bake for 35 minutes at 180°C.
Step 5
Drizzle with Shiraz syrup, sprinkle with almonds.
Step 6
Bake for another 15–20 minutes until golden.
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