Basbousa bil Goz el Hind

Basbousa with Coconut

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 120 g (4 oz) unsalted butter
  • 2 teacups semolina


Prepare the syrup first by dissolving the sugar in the water and lemon juice and simmering until it is thick enough to coat a spoon (about 7 minutes). Allow to cool, and chill.

Melt the butter in a large saucepan. Add the remaining ingredients and beat well with a wooden spoon until thoroughly mixed. Pour the mixture into a large buttered oven dish or baking tra