Basbousa bel Goz el Hind
Some years ago, when a block of flats crumbled in the suburbs of Cairo, a newspaper jokingly asked people to save any leftover basbousa to rebuild it.
Recipe information
Yield
serves 8-10
Ingredients
For the Syrup
Preparation
Step 1
Prepare the syrup first by boiling the sugar and water with the lemon juice for about 7 minutes, until it is thick enough to coat a spoon. Allow to cool, and chill.
Step 2
Melt the butter in a large saucepan. Add the remaining ingredients and beat well with a wooden spoon until thoroughly mixed. Pour the mixture into a large buttered oven dish or baking pan, making a thin layer. Flatten out as much as possible. Bake in a preheated 350°F oven for about 20–30 minutes. Look at it after 20 minutes to see if it has cooked enough. It should be crisp and a rich gold.
Step 3
Cut into squares or lozenge shapes as soon as it comes out of the oven, and pour the cold syrup over the hot basbousa.
Step 4
Serve hot or cold.
