Basbosa Hazelnut

Ingredients

• The syrup: • 2 cups of sugar.
• • 1cup of water.
• • 1 tablespoon of lemon juice.
• • 1 stick of cinnamon.
• • 2 carnation cloves, not minced.
• Basbosa • 3 cups of semolina.
• • 1 1/2 a cup of sugar.
• • 2 teaspoons of baking powder.
• • 4 tablespoons of ghee or soft butter.
• • 1 1/2 a cup of yoghurt.
• • 1/2 a cup of coconut (optional).
• • 1 tablespoon of tahini.
• • 1/2 a cup of minced hazelnut (optional).
• • 1/2 a cup of minced almond (optional).

Methods

Step 1

The syrup: • Put water and sugar in a plate on a medium heat until they start boiling.

Step 2

• Add the rest of the ingredients ( you can add rose water or vanilla to the syrup to taste), and scrap froth from the surface once it appears.

Step 3

• Leave it on heat for 10 minutes or until it becomes thick a little and then use it warm.

Step 4

Basbosa: • Mix flour, sugar and baking powder well.

Step 5

• Add melted ghee and rub it with your fingertips until it becomes merged with the rest of ingredients.

Step 6

• Add yoghurt and flip it well until you get a soft dough.

Step 7

• You can add grated coconut for the dough.

Step 8

• Paint an oven tray with tahini.

Step 9

• Spread the dough and make it equal.

Step 10

• Bake it in a 350 degrees Fahrenheit oven for 15 minutes.

Step 11

• Sprinkle nuts on the surface with light pressure.

Step 12

• Bring the tray back to the oven and bake it for 20 other minutes or until it becomes well cooked.

Step 13

• Irrigate basbosa with the syrup while basbosa is hot, then bring it back to the oven for 5 minutes.

Step 14

• Leave it to cool and then serve it beside cream.