Basboosa (البسبوسة) is an Arab semolina cake which is very popular in the Arabian Gulf, Levant, and North Africa.
MCW boasts a regular basboosa, a coconut basboosa, and now this pistachio basboosa.This is a very very easy and simple recipe, and you don’t even have to do the simple syrup as it is brushed with warmed runny honey.
Adapted from here.
1/2 cup yogurt
1/2 cup honey
1/4 cup butter, melted
1 tsp rose water (or orange blossom water)
3/4 cup shelled pistachios
1 cup semolina
1/2 tsp salt
1/2 tsp baking soda
1/3 cup chopped pistachios
Some honey for drizzling
Preheat oven to 350F. Butter an 8-inch baking pan.
Pulverize the pistachios to a powder (or almost) in a food processor.
In a large mixing bowl, whisk together the yogurt, honey, melted butter and rosewater.
Whisk the dry ingredients together and stir them into the yogurt, honey and butter mixture.
Transfer the batter to the prepared pan. Bake for 10 minutes.
Top the basboussa with the chopped pistachios and return to the oven for another 10 minutes.
Drizzle the basboosa with warmed honey. Let cool. Serve at room temperature.