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Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray.
• Semolina slice, Lebanese-style. • Another Egyptian classic: molokhia with rabbit and rice. • Make cake, dust pasta or do the doughnut: 50+ semolina recipes. • Our guide to Egyptian cuisine, plus recipes to boot.
Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. One bowl, mix and dump kind of recipe, yet is hard to make perfect.
If your oven temperature rises while baking, you will have Basbous with dark brown bottom and sides and dry. To prevent this, reduce your oven’s heat. Use a 12-inch baking pan if you want a thin semolina cake.
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