Set aside to cool. 4. Remove the basbousa from the oven and cover with the cooled syrup. Refrigerate until completely cool, cut into slices and garnish with toasted almond flakes and fresh berries.

Unlike Mchewek, Arayeche’s recipe uses a simple dough recipe that is stuffed with almond filling. Basbousa is a semolina cake that is popular in the Middle East, North Africa, and in some Balkan ...