Honey-Soaked Semolina Triangles Pistachios (Print-Friendly Version)

Sweet semolina triangles soaked in honey and sprinkled with pistachios, offering an aromatic, moist dessert experience.

# What You’ll Need to Make This:

→ Cake Base

01 - 240 g semolina
02 - 60 g all-purpose flour
03 - 150 g granulated sugar
04 - 5 g baking powder
05 - 240 g plain yogurt
06 - 115 g unsalted butter, melted
07 - 60 ml whole milk
08 - 5 ml vanilla extract or rose water

→ Syrup

09 - 120 ml honey
10 - 60 ml water
11 - 15 ml lemon juice

→ Topping

12 - 40 g crushed pistachios

# How to Prepare:

01 - Preheat oven to 175°C and grease a rectangular or square baking dish.
02 - In a large bowl, whisk together semolina, all-purpose flour, granulated sugar, and baking powder.
03 - Add plain yogurt, melted butter, milk, and vanilla extract or rose water. Mix until a thick batter forms.
04 - Transfer batter to the prepared dish and smooth the top. Using a sharp knife, score the surface into triangle shapes.
05 - Bake in the center of the oven for 35 to 40 minutes or until golden brown.
06 - While baking, combine honey, water, and lemon juice in a saucepan. Simmer gently for 10 minutes, then set aside to cool slightly.
07 - Once baked, remove from the oven and immediately pour the warm syrup evenly over the hot cake.
08 - Allow to cool to room temperature so the syrup is absorbed fully. Before serving, sprinkle each triangle with crushed pistachios.

# Extra Tips:

01 - Enhance aroma by adding orange blossom water or a pinch of ground cardamom to the batter.
02 - Incorporate shredded coconut for additional texture if desired.
03 - Substitute honey syrup with a classic sugar syrup for a more traditional Basbousa variation.
04 - Almonds or walnuts may be used in place of pistachios according to preference.
05 - Scoring the batter before baking ensures cleaner, defined triangle cuts post-baking.

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