Basbousa Middle Eastern Semolina Slice

Name: Basbousa Middle Eastern Semolina Slice
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups coarse semolina; 1 cup desiccated coconut; 1 cup caster sugar; 1 cup self-raising flour; 1 cup lemonade; 3/4 cup coconut oil, melted, cooled; 24 natural almond kernels; 1 1/2 cups ROSEWATER SUGAR SYRUP:; 1 tsp. rosewater essence; lemon juice

Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 22cm x 33cm rectangular roasting pan.

Cook1 h 5 min
Total1 h 5 min
Serves6
LevelIntermediate

Dairy-Free Vegan Vegetarian Middle Eastern

Ingredients

Method

Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 22cm x 33cm rectangular roasting pan.
Combine semolina, coconut, sugar and flour in a large bowl. Make a well in the centre. Add lemonade and oil. Stir until combined. Press mixture into prepared pan. Cut slice into diamonds. Press 1 almond into the centre of each diamond. Cover with a tea towel. Set aside for 15 minutes. Remove tea towel.
Bake for 30 minutes or until golden.
Meanwhile, make Rosewater Sugar Syrup: Place sugar and 1 1/2 cups of water in a small saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves. Bring to a simmer. Simmer for 3 minutes or until slightly thickened. Remove from heat. Stir in rosewater essence and lemon juice.
Gradually pour hot syrup over hot slice, allowing syrup to soak into slice. Cool slice in pan. Recut into diamonds. Serve.