This Basboosa or Hareesa as my beloved neighbor Mona used to call it is very delicious and it used to be served at every occasion at Mona's house. I was very happy when she shared the recipe with me as not only it's an impressive dessert to make but it also is extremely easy. Just one trick you have to remember is the syrup has to be at room temperature not hot when poured over the Basboosa. Bonappetite!
- 2 6 oz. (170 gm) Cans of cream (Nestle brand is recommended but any other will do)
- 2 6 oz. Cans of semolina flour (use empty Nestle cream can to measure)
- 1 Can Sugar (use empty Nestle cream can to measure)
- 2 Cans Flaked coconut (use empty Nestle cream can to measure)
- 2 t. Baking powder
- 1/3 Cup Blanched whole almonds
- Preheat oven to 350°F (180°C). Mix together ingredients and make into a smooth batter. Whisk for one minute. Spread in 10-inch round pan lined with wax paper and sprayed with non-stick butter spray.
- Use a knife to make diamond-shaped design in Basboosa batter. Place an almond in center of each diamond. Bake for 30-35 minutes or until golden brown.
- Remove from oven and then pour syrup mixture (see below) on top of hot Basboosa.
- Before serving, allow the Basboosa to sit for one hour, or until it comes to room temperature.
- 2 Cups Sugar
- 1 Cup Water
- 1 T. Lemon juice
- 1 t. Rosewater and 1 t. orange blossom water (these can be found in Middle Eastern grocery stores or ordered online at deandeluca.com)
- In a small saucepan, mix water and sugar together and allow mixture to boil for 10 to 15 minutes. Add lemon juice, rose water and orange blossom water. Turn off heat and allow syrup to cool to room temperature.