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Print this Recipe    Semolina Yogurt

Basbousa bil laban
(Semolina and yogourt cake soaked in syrup)

1/2 c blanched, toasted almonds
2/3 c plain yogourt
2 sticks (1 cup) unsalted butter, melted
1/2 c sugar
1 1/4 c semolina flour
1 tsp baking powder
1 tsp vanilla

1 c + 2 Tblsp sugar
2/3 c water
2 Tblsp lemon juice

Preheat oven to 400F. Grease and flour a round baking pan, about
8 inches in diameter.

Prepare the syrup by placing all the ingredients in a small pan
and bringing slowly to a boil. Lower the heat and simmer for about
10 minutes or until the syrup forms a sticky film on the back of
a spoon. Set aside to cool.

Chop the almonds finely. Pour the yogourt into a bowl, add half
the melted butter, sugar, semolina, baking powder, vanilla and
almonds. Mix thoroughly until well blended. Pour the batter into
the cake pan and smooth over the surface with the back of a spoon.

Bake for about 30 minutes, or until the surface of the cake is
golden. Remove from the oven and pour the cold syrup evenly over
it. Cut into lozenge shapes and return to the oven for 3-4 more
minutes.

Warm the remaining butter. Remove the basbousa from the oven and
pour the butter evenly over the surface. Leave to cool.

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