Basbousa
A semolina cake soaked in fragrant sugar syrup, cut into diamonds and topped with an almond.
History and culture
Shared across the region, the Sudanese version leans lightly perfumed with cardamom and rose, a fixture of Eid and guest tables.
Ingredients
- 2 cups semolina
- 1 cup yoghurt, 1/2 cup ghee
- Sugar syrup with cardamom & rose
- Almonds
How it is made
- Mix semolina, yoghurt and ghee; press into a tray.
- Score into diamonds, top each with an almond.
- Bake until golden.
- Pour cool syrup over the hot cake; rest.