Ingredients
Here’s what you need to create this delightful dessert. As always, feel free to substitute based on what you have on hand — a lesson I learned well from my abuela.
- 1 1/2 cups semolina flour
- 1/2 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup melted unsalted butter
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons honey, for drizzling
- Optional: 1 teaspoon rose water for fragrance
Instructions
Let’s get cooking! Here’s how you can recreate this aromatic dessert in your own kitchen.
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large mixing bowl, combine semolina flour, sugar, yogurt, melted butter, baking powder, baking soda, and salt. Mix until well combined.
- Add the soaked saffron (along with its water) to the mixture and stir until the batter is smooth and yellow-hued from the saffron.
- Fold in half of the chopped pistachios, reserving the rest for topping.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and immediately drizzle honey over the hot basbousa. Sprinkle the remaining pistachios on top.
- Let it cool slightly before cutting into squares. Enjoy warm or at room temperature, just like those comforting evenings in my abuela’s kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International