Impress your friends and family with this delicious and easy-to-make bastha recipe! 🌟👨‍👩‍👧‍👦

 

Dish Intro:

Bastha, also known as Basbousa, is a popular Middle Eastern dessert that is enjoyed in many different variations across the region. Originating from Egypt, bastha has since become a beloved dessert in many Middle Eastern countries and is often served during special occasions and celebrations.

Our version of this delicious dessert features a crunchy semolina base that is packed with chopped almonds and pistachios, and is then topped with a fragrant rosewater syrup that perfectly balances out the sweetness of the dish. The combination of textures and flavors in this Pistachio and Almond Bastha with Rosewater Syrup is sure to impress your taste buds and leave you wanting more!

Recipe:

Ingredients:

For the Bastha:

2 cups of fine semolina

1 cup of unsalted butter, melted

1 cup of raw almonds, roughly chopped

1 cup of raw pistachios, roughly chopped

1/2 cup of granulated sugar

1/2 teaspoon of baking powder

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

For the Syrup:

2 cups of granulated sugar

1 1/2 cups of water

1 tablespoon of fresh lemon juice

1 tablespoon of rosewater

Instructions:

Preheat the oven to 180°C. Line a baking dish (approximately 30x20cm) with parchment paper.

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In a large mixing bowl, combine the semolina, melted butter, chopped almonds and pistachios, sugar, baking powder, cinnamon and nutmeg. Mix well until everything is evenly incorporated.

Pour the mixture into the lined baking dish and spread it out evenly. Press down firmly to ensure the mixture is compact.

Bake for 25-30 minutes, or until the top is a light golden brown.
While the bastha is baking, prepare the syrup. In a medium saucepan, combine the sugar, water and lemon juice. Bring to a boil over high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the mixture has thickened slightly.

                  

    Remove the syrup from the heat and stir in the rosewater.                                                               Once the bastha is ready, remove it from the oven and pour the hot syrup over the top. Allow the bastha to cool to room temperature, then cover and refrigerate for at least 1 hour, or until the syrup has been fully absorbed.

To serve, cut the bastha into squares or diamond shapes and sprinkle with extra chopped nuts, if desired.