Basbousa with Raisins

Here’s a full, detailed, and unique guide for making Basbousa with Raisins, step by step:

Basbousa with Raisins: A Classic Semolina Delight

Basbousa is a beloved Middle Eastern dessert, celebrated for its rich, moist texture and subtle sweetness. Adding raisins elevates its flavor, giving each bite a fruity, chewy surprise that perfectly complements the nutty semolina. This recipe will guide you through every step so you can make a perfectly soft and fragrant Basbousa with raisins at home.

Ingredients

For the cake:

• 2 cups coarse semolina
• 1 cup granulated sugar
• 1 cup plain yogurt
• 1/2 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup raisins (soaked in warm water for 10 minutes, then drained)
• 1/4 cup desiccated coconut (optional, for added texture)

For the syrup:

• 1 cup granulated sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• 1 teaspoon rose water or orange blossom water (optional, for authentic flavor)

Step-by-Step Method

Step 1: Prepare the Raisins

Start by soaking the raisins in warm water for about 10 minutes. This plumps them up, preventing them from absorbing moisture from the Basbousa batter and becoming dry. Drain well and set aside.

Step 2: Preheat the Oven

Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish lightly with butter or non-stick spray to ensure the Basbousa doesn’t stick.

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