Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, basbousa a take on a classic. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Basbousa A Take On a Classic is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Basbousa A Take On a Classic is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook basbousa a take on a classic using 12 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Basbousa A Take On a Classic:

1. Get 165 g coarse semolina
2. Take 50 g desiccated coconut
3. Make ready 37.5 g caster sugar
4. Prepare 1/2 tsp bicarbonate soda
5. Get 57.5 g ghee or melted butter
6. Get 125 g sour cream
7. Take Zest and juice of 1 clementine
8. Get 25 g pistachios, some chopped others left whole for decoration
9. Make ready For the sugar syrup
10. Make ready 100 g caster sugar
11. Prepare Juice and zest of 1 clementine
12. Prepare 75 ml water at room temperature

Instructions to make Basbousa A Take On a Classic:

1. Prepare your brownie tin lined with parchment paper and pre-heat your oven to 180 C. In a bowl combine your dry ingredients and ghee until you reach a breadcrumb texture. Add the sour cream, the clementine zest and juice and form in a soft dough.
2. Place and push the mixture down in your tin using a spatula and score your mixture with a sharp knife 3/4 of the depth. Bake until your edges are nice and golden. This shouldn't rake longer than 20 minutes. In the meantime prepare your sugar syrup and make sure is completely cooled off before coating your basbousa. Serve with some pistachios over the top and a dollop of creme fraiche. Enjoy with a cup of tea.

So that is going to wrap this up for this exceptional food basbousa a take on a classic recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!