{"id":2061,"date":"2026-10-25T17:07:23","date_gmt":"2026-10-25T17:07:23","guid":{"rendered":"https:\/\/sycof-o.com\/?p=2061"},"modified":"2026-10-25T17:29:07","modified_gmt":"2026-10-25T17:29:07","slug":"basbousa-with-oil-2","status":"publish","type":"post","link":"https:\/\/sycof-o.com\/?p=2061","title":{"rendered":"BASBOUSA WITH OIL"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

RECIPES \/ MAIN<\/h2>\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

\u0628\u0633\u0628\u0648\u0633\u0629 \u0628\u0627\u0644\u0632\u064a\u062a<\/p>\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t

Basbousa<\/em><\/p>\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

A soft, golden semolina cake soaked in fragrant syrup and crowned with almonds\u2014a favourite at every Syrian gathering. Made with Al-Khair Sunflower Oil<\/strong> <\/span>for a light, tender crumb.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

SERVE<\/p>

12<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

PREPARATION<\/p>

30MIN<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

BAKING<\/p>

35min<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Ingredients<\/strong><\/p>

For the syrup<\/p>

  • 1\u00bd cups sugar<\/li>
  • 1 cup water<\/li>
  • 1 tablespoon lemon juice<\/li>
  • 1 teaspoon orange blossom water<\/li><\/ul>

    For the Cake<\/p>

    • 2 cups coarse semolina<\/li>
    • \u00be cup sugar<\/li>
    • \u00bd cup desiccated coconut<\/li>
    • 1 teaspoon baking powder<\/li>
    • A pinch of salt<\/li>
    • 1 cup plain yogurt<\/li>
    • \u00bd cup Al-Khair Sunflower Oil<\/li>
    • 1 teaspoon vanilla extract<\/li>
    • 1 tablespoon tahini, for the tin<\/li><\/ul>

      To Decorate<\/b>
      Whole blanched almonds<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

      \n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
      \n\t\t\t\t\t

      Method<\/em><\/p>\t\t\t\t<\/div>\n\t\t\t\t

      \n\t\t\t\t\t\t\t\t\t

      1- Take the syrup first.<\/strong> Simmer the sugar and water for 8\u201310 minutes, until slightly thickened. Stir in the lemon juice and orange blossom water, then leave to cool completely.<\/p>

      2-Mix the batter.<\/strong> In a bowl, combine the semolina, sugar, coconut, baking powder and salt. Add the yogurt, sunflower oil and vanilla, and mix until evenly moistened. Leave to rest for 15 minutes.<\/p>

      3-Prepare the tin.<\/strong> Heat the oven to 180\u00b0C. Brush a 28 cm round tin with the tahini.<\/p>

      4-Shape and decorate.<\/strong> Spread the batter evenly into the tin and smooth the top with wet hands. Score it into diamonds with a knife and press an almond into the centre of each one. Bake.<\/p>

      5-Bake for 30\u201335 minutes,<\/strong> until deep golden. For a richer colour, place it under the grill for the last 1\u20132 minutes.<\/p>

      6-Soak.<\/strong> As soon as the cake comes out of the oven, pour the cooled syrup slowly over the top. Leave for at least 1 hour so it absorbs fully.<\/p>

      7-Serve.<\/strong> Cut along the scored lines and serve at room temperature.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

      \n\t\t\t\t\t\t\t
      \n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t

      Kitchen tip:<\/strong> Always pour cool syrup over the hot cake (never both hot), so the basbousa stays moist without turning soggy.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      RECIPES \/ MAIN \u0628\u0633\u0628\u0648\u0633\u0629 \u0628\u0627\u0644\u0632\u064a\u062a Basbousa A soft, golden semolina cake soaked in fragrant syrup and crowned with almonds\u2014a favourite at every Syrian gathering. Made with Al-Khair Sunflower Oil for a light, tender crumb. SERVE 12 PREPARATION 30MIN BAKING 35min Ingredients For the syrup 1\u00bd cups sugar 1 cup water 1 tablespoon lemon juice 1 […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-2061","post","type-post","status-publish","format-standard","category-recipes"],"_links":{"self":[{"href":"https:\/\/sycof-o.com\/index.php?rest_route=\/wp\/v2\/posts\/2061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sycof-o.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sycof-o.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sycof-o.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/sycof-o.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2061"}],"version-history":[{"count":6,"href":"https:\/\/sycof-o.com\/index.php?rest_route=\/wp\/v2\/posts\/2061\/revisions"}],"predecessor-version":[{"id":2071,"href":"https:\/\/sycof-o.com\/index.php?rest_route=\/wp\/v2\/posts\/2061\/revisions\/2071"}],"wp:attachment":[{"href":"https:\/\/sycof-o.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sycof-o.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sycof-o.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}