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Basbousa with Pistachio
Basbousa with Pistachio
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Basbousa with Pistachio

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  • INGREDIENTS

    Basbousa with Pistachio with

  • NUTRITIONAL INFORMATION

    Basbousa with Pistachio with

  • HOW TO PREPARE

    Basbousa with Pistachio with

  • REVIEWS

    Basbousa with Pistachio with

  • 1 cup butter
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 1 teaspoon Baking powder
  • 2 cups Semolina
  • 1.5 cups Pistachio nuts
  • For the syrup:
  • 2 cups Sugar
  • 1.5 cups Water
  • 1 teaspoon lemon juice
  • 1 tablespoon Rose water
  • Energy 660 Kcal
  • Protein 11 g
  • Fats 29 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
In a bowl, combine butter, NESTLÉ Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.
2
Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.
3
Bake in a 190°C preheated oven for 35 minutes or until top is golden.
4
Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.
5
To prepare the syrup:
6
Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Basbousa with Pistachio with

  • 1 cup butter
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 1 teaspoon Baking powder
  • 2 cups Semolina
  • 1.5 cups Pistachio nuts
  • For the syrup:
  • 2 cups Sugar
  • 1.5 cups Water
  • 1 teaspoon lemon juice
  • 1 tablespoon Rose water
NUTRITIONAL INFORMATION

Basbousa with Pistachio with

  • Energy 660 (Kcal)
  • Protein 11 (g)
  • Total Fat 29 (g)
HOW TO PREPARE

Basbousa with Pistachio with

1
In a bowl, combine butter, NESTLÉ Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.
2
Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.
3
Bake in a 190°C preheated oven for 35 minutes or until top is golden.
4
Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.
5
To prepare the syrup:
6
Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.
REVIEWS

Basbousa with Pistachio with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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