Basbousa-bil-laban, or halva with yoghurt, is an Egyptian semolina cake made with yoghurt and drenched in butter and syrup. Perfect for iftar, this recipe comes from Sweets & Desserts from the Middle East by Arto der Haroutunian.
Ingredients
75g (3 oz) blanched almonds
225g (½ lb) unsalted butter
150ml (¼ pint) yoghurt
110g (¼ lb) sugar
175g (6 oz) fine semolina
1 teaspoon baking powder
1 teaspoon vanilla essence
For the syrup
225g (½ lb) sugar
2 tablespoons lemon juice
Recipe
First prepare the syrup. Place the sugar, lemon juice and 150ml (1/4 pint) water in a saucepan
and bring to the boil. Lower the heat and simmer for about 10 minutes or until the syrup forms
a slightly sticky film on a spoon. Set aside to cool.
Toast the almonds under the grill until golden, turning once. Chop the almonds finely. Melt the
butter in a saucepan. Pour the yoghurt into a large mixing bowl; add half the melted butter, the
sugar, semolina, baking powder, vanilla essence and almonds. Mix thoroughly until well blended.
Grease a round baking tin about 20cm (8in) in diameter. Pour the mixture into the tin and
smooth over with the back of a spoon.
Bake in an oven preheated to 200C (400F) gas 6 for 30-35 minutes or until the surface is
golden brown. Remove the basbousa from the oven and pour the cold syrup over the sweet.
Cut into squares and lozenges. Return the tin to the oven for a further 3-4 minutes.
Warm the remaining butter, remove the basbousa from the oven and pour the butter evenly
over its surface. Leave to cool and serve with or without cream.
Makes 12-14 pieces
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