Middle Eastern
Rosewater Pistachio Basbousa
A delightful take on the traditional Middle Eastern dessert, this basbousa is infused with fragrant rosewater and topped with crunchy pistachios for a sweet, aromatic experience.
Total Time50 minutes
Servings8
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
6
Protein
38
Carbs
12
Fat
2
Fiber
0g
Sodium
Ingredients
- 1 cup semolina
- 1 cup plain yogurt
- 1/2 cup sugar
- 1/2 cup melted butter
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup rosewater
- 1/2 cup finely chopped pistachios
- 1/4 cup shredded coconut (optional)
- For the syrup:
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 tablespoon rosewater
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the semolina, sugar, yogurt, melted butter, baking powder, and salt. Mix until well combined. Stir in the rosewater, chopped pistachios, and shredded coconut if using.
- 3Pour the mixture into a greased baking dish (approximately 9x9 inches) and smooth the top with a spatula.
- 4Using a knife, score the top into diamond or square shapes, and place a whole pistachio in the center of each piece.
- 5Bake in the preheated oven for about 30 minutes, until golden brown and set.
- 6While the basbousa is baking, prepare the syrup. In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce the heat and let simmer for about 10 minutes, until it slightly thickens. Remove from heat and stir in the rosewater. Allow to cool.
- 7Once the basbousa is done, remove it from the oven and immediately pour the cooled syrup evenly over the top. Allow it to soak for at least 30 minutes before serving.
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