Egypt Recipe- Basboosa

I got this recipe from an Egyptian couple. I made it for our Egyptian Night at Guides and it disappeared in minutes. I also made it for our District meeting (a meeting for the Guiders in our District - same as a Service unit meeting, etc.), and I have been asked to include the recipe with the minutes to the meeting!



  1. Mix together all dry ingredients.
  2. Add melted butter and mix well.
  3. Add yogurt and mix well.
  4. Cover and let stand for 30 minutes.
  5. Press into an un-greased baking dish and sprinkle with slivered almonds.
  6. Bake at 400F until golden.
  7. Let cool and garnish with syrup.

Syrup Ingredients:

Syrup Method:

Simmer ingredients until slightly thickened and light yellow in color.

Special Notes:
(I have now made this recipes 3 times and have learned from it!)

  1. I found it too sweet with the syrup. Instead, I used vanilla yogurt instead of plain and it was plenty sweet enough.
  2. Also, this sticks in the pan. I tried putting foil at the bottom, but it was difficult to peel the foil off. Third time I used the foil, but sprayed it with Pam.  Worked beautifully!

Contributed by:
Doris Cavallin

My recipe called for much less sugar, more lemon and was very good!  Not so sweet and more lemony.  My girls LOVED this recipe! Also a note I read in the cookbook -- these cake-type recipes are not typically eaten for dessert, but as a between-meals snack.

Lemon Syrup

1-1/2 cups water
1/2 cup sugar
juice of 1 lemon

Boil all ingredients over high heat, stirring constantly, until sugar dissolves.  Reduce heat to simmer and cook until mixture registers 220 degrees on a candy thermometer.  Cool to warm.

Hope this helps!

Joyce Rabellino

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This page last updated January 9th, 2000