Preparation:
Bring all ingredients to room temperature. In a large bowl mix sugar and cream of wheat. Add butter, mix by hand rubbing between your palms for at least 10 minutes until the mixture becomes very well blended.
Then add the yogurt and mix the same way until the dough feels smooth in your hand. If it feels dry add one tablespoon at a time of water so when you hold it in your hand it feels like a pie dough.
In a buttered 13/9/2 pan pat the dough down with your hand flat. With a sharp knife slice the dough in 2 x 2 inche squares or into diamond shapes. Press one almond half onto the surface of each piece.
Bake at 350 degrees for 30-40 minutes or until golden brown.
Note To my Americanized palate, basbusa is ready to eat after it comes from the oven. I never add butter and syrup. However the in the authentic version while the basbusa is in the oven you make a syrup by boiling 2 cups sugar 1 cup water 1 tbsp cinammon 1 tbsp lemon juice 1 tsp rose water. Then as soon as the basbusa comes from the oven you drench it in 1/2 pound of clarified butter wait three minutes then pour in the syrup to let it soak. |
