As I mentioned in the original basboosa recipe I posted a while back, there are several recipes to make a basbousa. I came across this coconut basbousa in the Senses cookbook, and was not disappointed by the results. This basbousa applies the technique suggested by Nadia, which is to brush the dish with tahini before baking the cake. The flavor was incredibly heightened just by this small tip, and I don’t see myself making basbousa without the tahini trick anymore.
For the basbousa:
1 1/2 cups semolina
1/2 cup sugar
1/2 cups unsweeteneed dessicated coconut
1/2 tsp baking soda
1/4 cup ghee
1 cup yogurt
1 Tbsp tahini
For the sugar syrup:
2 cup sugar
1 cup water
1/2 tsp citric acid powder or 1 lemon, juice
Make the sugar syrup by bringing to boil the sugar, water, citric acid or lemon juice.
Simmer over medium-high heat for 10 to 15 minutes until visible syrupy.
Set aside to cool completely, by then it would resemble the consistency of corn syrup.
Make the basbousa: mix all the dry ingredients together (semolina, sugar, coconut, and baking soda).
Add the yogurt and ghee and mix well until incorporated.
In an 8 inch square oven-safe dish, brush the tablespoon of sesame tahini over the bottom and sides.
Press in the basbousa mixture.
Cover with plastic and set aside for an hour.
Remove the plastic and bake at 400F or 40 to 45 minutes until golden surface.
Poke with a fork while still piping hot and pour over it the completely cooled sugar syrup.
Let basbousa soak in the syrup.
When cooled, cut into squares and serve.