Mini Basbousa
Soft and syrup-soaked mini basbousa made with fine semolina, yogurt, and butter, topped with whole almonds for a perfectly sweet traditional dessert.
Ingredients
Scale
- 2 cups fine semolina
- 3/4 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking powder
- 12 to 16 whole almonds
- 1 cup water
- 1 cup granulated sugar (for syrup)
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a mini muffin tin.
- In a mixing bowl, combine fine semolina, 3/4 cup granulated sugar, baking powder, melted butter, and plain yogurt. Stir gently until evenly mixed.
- Spoon the batter evenly into each cavity of the mini muffin tin, filling about three quarters full.
- Place one whole almond on top of each portion and press lightly.
- Bake for 20 to 25 minutes until golden brown on top.
- While baking, prepare the syrup by boiling 1 cup water and 1 cup granulated sugar together for 5 minutes.
- Stir in lemon juice and remove from heat.
- Pour the warm syrup evenly over the warm basbousa immediately after baking.
- Let rest for at least 30 minutes to absorb the syrup before serving.
Notes
- Pour syrup gradually to avoid oversoaking.
- Allow resting time for best texture and flavor.
- Use fine semolina for a softer crumb.
Find it online: https://tastyze.com/mini-basbousa/