Ingredients

The following ingredients have 12 Servings
  • 3 cups Cream of Wheat Cereal or Farina (regular not instant)
  • 2 cups Granulated sugar
  • 1 cup Low-fat plain yogurt
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 piece Blanched Almond per piece of Basbusa
  • 2 cups Granulated sugar
  • 2 cups Water
  • 1 tablespoon Rosewater

Instruction

  • Preheat oven to 350F.
  • Line 13x9 baking pan with parchment paper.
  • Gather Basbusa dry ingredients: Cream of Wheat, salt, baking powder, and sugar.
  • In a large bowl, stir cream of wheat, salt, baking powder and sugar well
  • After dry ingredients are mixed well, add yogurt and mix to blend.
  • Pour batter evenly into 13x9 parchment paper lined pan.
  • Bake Basbusa for 30 minutes at 350F (be sure to not overbake!!)
  • Remove from oven after 30 minutes and score into squares or diamond shapes.
  • After scoring Basbusa, place one whole blanched almond in the center of each piece.
  • Put Basbusa back into the oven at 350F and bake for an additional 10-15 minutes or until top is golden brown.
  • While Basbusa is baking, start preparing syrup.
  • In a medium-sized pot, place sugar and water.
  • Stir sugar and water on medium heat until sugar dissolves.
  • After sugar dissolves, simmer on low heat for 10-15 minutes.
  • Remove from heat after 10-15 minutes have passed.
  • Add Rosewater to the sugar/water syrup and stir.
  • Set syrup aside until Basbusa is done.
  • When Basbusa is done, carefully remove from oven.
  • Pour syrup immediately all over Basbusa and cover with foil tightly.
  • Allow syrup to fully absorb into Basbusa.
  • After Syrup has fully absorbed, serve at room temperature (best served with whipped cream)