Basbousa/Turkish Revani Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a baking dish with butter.
• STEP 2.In a large bowl, mix together semolina, sugar, baking powder, and yogurt until well combined.
• STEP 3.Pour the mixture into the greased baking dish and smooth the top with a spatula.
• STEP 4.Using a sharp knife, score the top of the cake into diamond or square shapes.
• STEP 5.Place a blanched almond or a piece of pistachio in the center of each diamond or square.
• STEP 6.Bake in the preheated oven for about 30-35 minutes or until the top is golden brown.
• STEP 7.While the cake is baking, prepare the syrup by combining sugar, water, and lemon juice in a saucepan.
• STEP 8.Bring the syrup to a boil and let it simmer for about 5 minutes until it thickens slightly.
• STEP 9.Remove the cake from the oven and immediately pour the hot syrup over the hot cake.
• STEP 10.Allow the cake to cool completely in the baking dish before cutting and serving.
• STEP 11.Serve the basbousa with a sprinkle of shredded coconut or chopped almonds on top.
• STEP 12.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to use fine semolina for a smooth texture in the cake.
• You can add a few drops of rose water or orange blossom water to the cake batter for extra flavor.
• To blanch almonds, place them in boiling water for a few minutes, then remove the skins.
• For a richer taste, you can substitute some of the water in the syrup with orange juice.

Storage and Serving

• Basbousa is best served at room temperature or slightly warm.
• You can serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you prefer a less sweet dessert, you can reduce the amount of sugar in the syrup.
• Leftover basbousa can be stored in an airtight container at room temperature for up to 3 days.