Directions
- Prepare the Batter
Grease a 12 × 16-inch baking pan with butter.
Melt the butter gently without browning it.
In a large bowl, combine the semolina, sugar, and salt.
Pour in the melted butter and mix well until all the semolina is coated.
Add the milk and mix just until combined. Do not overmix.
Spread the batter evenly in the prepared pan.
Lightly score the surface into squares or diamonds without cutting all the way through.
Top each piece with a toasted nut if desired.
Let the batter rest at room temperature for at least 2 hours.
- Bake
Preheat the oven to 350°F (180°C).
Bake for 30–45 minutes, or until the top is golden brown.
- Prepare the Syrup
While the basbousa is baking, combine the sugar, water, and lemon juice in a saucepan.
Bring to a boil, then remove from the heat.
Keep the syrup hot.
- Soak & Serve
As soon as the basbousa comes out of the oven, cut completely through the pre-scored lines.
Pour the hot syrup evenly over the hot cake, making sure to cover the edges and corners.
Return the pan to the turned-off oven and let it cool completely.
Serve at room temperature, plain or with fresh cream.
