Basbousa, arab pastries

I spoke here long ago how to set up a table in perfect Moroccan style, we now see the recipe for these Arab pastries called Basbousa perfect for tea time.


♥ 500 g rice semolina

♥ 120 g brown sugar

♥ 150 ml almond milk

♥ 30 ml sunflower oil

♥ 50 ml water

♥ 1/2 teaspoon baking powder

♥ almonds for decoration

For the syrup:

♥ 250 g brown sugar

♥ a teaspoon of honey

♥ 120 ml water

♥ a tablespoon of lemon juice

♥ 2 tablespoons of rose water



Combine milk, water and oil in a saucepan and do warm up a bit ‘by mixing with a whisk, add sugar and make it melt. When cool, combine the semolina and baking powder and mix well together. Roll out the mixture with a thickness of about 1 cm in a baking dish (20 x 16 cm) covered with baking paper. With a knife, carve the diagonal lines of the rhombus getting on the dough which then will shape the biscuits. At the center of each diamond insert pressing down an almond. Bake in preheated oven at 180 degrees for about 30 minutes, remove from oven when golden brown.

About 15 minutes before the end of cooking prepare the syrup by combining all the ingredients in a saucepan and bringing them to a boil then lower the heat and simmer for 8 minutes.

When you unbake the sweet, immediately pour over boiling syrup evenly. Let cool completely and then cut the pastries along the lines previously made getting the diamonds.