"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Basbousa (Semolina Cake) Recipe

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This recipe for Basbousa (Semolina Cake), by , is from Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Samara Nazir, Olathe

Category:
Category:

Ingredients:  
Ingredients:  
1 c. semolina flour
1 c. yogurt
1 c. coconut powder
1 c. sugar
1/2 c. dry milk
tsp cardamom powder or vanilla extract
1 egg
c. oil
1 tsp. baking powder

Glaze
c. sugar
c. water

Garnish
⅓ c. slivered almonds

Directions:
Directions:
Preheat oven at 350. Mix all the ingredients. Pour into 9x13 or 10 in. greased or parchment-lined baking dish or pan. Bake for 20-25 minutes (or until the cake is golden brown). When the cake is just about done, prepare the sugar glaze by combining the sugar and water. Boil over high heat until the sugar has completely dissolved. Remove the cake from the oven and immediately pour the prepared glaze on the cake. Garnish with slivered almonds.

Personal Notes:
Personal Notes:
My mom learned this recipe from my aunt when she came to visit for my sister's wedding 13-some years ago. Whenever my mom makes this dish (which is a lot, since it's always requested by family and friends), the sweet aroma filling my parents' home takes me back to those wonderful memories of love, laughter and being surrounded by family near and far.

 

 

 

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