Remember the magic word before you make this dessert “Bismillah” [In the Name of Allah]
I called this recipe Lamya’s Basboosa because that is what my friends call it–it differs from the traditional Basboosa that the Egyptians are famous for. My friend Gala entered a competition with this recipe and won first prize. It is always a winner whereever I take it.
First step is to make the sugar syrup–put 1 cup of sugar and 2 cups of water in a saucepan.Let it boil under medium heat unitl it is reduced to about a cup and a half. Turn the heat off and add three drops of lemon and tsp of Orange Blossom water. LET IT COOL.
For the Basboosa you will need:
1) 4 eggs
2) 1 cup of sugar
3) 1 cup oil (vegetable, corn or canola–don’t use olive oil)
4) 2 small cans of Quishta or 1 big one (cream–Quishta is Arabic for Cream)
5) 1/2 cup powdered milk
6)1 tsp vanilla
7) 2 tsp baking powder
8) 1 cup coarse Farina [aka Semolina/Cream of Wheat]
9) 1/2 cup of crushed pistachios
10) 1/4 cup of dessicated UNSWEETENED coconut for decoration
In a mixer start by mixing the eggs, sugar, oil, and cream. Until they are well blended, add the dry ingredients one after the other. Don’t be alarmed that the mixture is thinner than a regular cake mix.
Place in a 9×13 glass oven dish andsprinkle some crushed pistachios on top. Bake in a preheated oven at 350 degrees
Bake in the oven for about 30 minutes–until golden brown on the top and an inserted toothpick comes out clean. Take it out of the oven and pour the sugar syrup on top (you can pour all of it or some of it, depending on how sweet you want it to be). Once it absorbs the sugar syrup, sprinkle some UNSWEETENED coconut on top.