Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Sugar
- 1/3 cup Water
- 1/2 Lemon (juice only)
- 1/2 lbs Unsalted butter
- 1/3 cup Blanched almonds
- 1/2 cup Yoghurt
- 3/4 cup Sugar
- 1 cup Semolina
- 1 tsp Baking Powder
- Few drops Vanilla Extract
- Whipped Cream
Directions
Make a thick syrup by boiling the sugar, water and lemon juice together and simmering until it thickens.
Allow to cool and chill.
Melt half of the unsalted butter.
Toast the blanched almonds and chop them finely.
Beat the yogurt with the sugar in a large mixing bowl.
Add melted butter and all remaining ingredients except the cream, and beat well until thoroughly mixed.
Pour into a large rectangular buttered baking tray and bake in a 400 degree oven for 30 min. pour the cold syrup immediately over the hot basbousa as soon as it comes out of the oven.
Cut into lozenge shapes and return to the oven for 3 more minutes.
Serve soused with other half of butter, melted, and spread with whipped cream.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Desserts