Pineapple Basbousa is a delightful twist on a traditional Middle Eastern dessert, made with semolina, crushed pineapple, and coconut. Perfect for celebrating Eid, this version has a refreshing citrus flavor that enhances the sweet semolina slice.
1: Preheat the oven to 180°C fan assisted.
2: Mix together the melted butter, yoghurt, and crushed pineapple.
3: Add semolina, shredded coconut, and baking soda, and mix until well incorporated.
4: Transfer the mixture into a 25cm round baking tray, smoothing out the top.
5: Using a knife, cut through four times evenly to create even pieces and then create a diamond shape on each slice.
6: Decorate with an almond on top of each diamond shape.
7: Bake for 40 minutes.
8: Start making the syrup by boiling water and sugar together in a saucepan over medium heat; allow to simmer for 10-15 minutes until thickened. Place in the fridge to cool down.
9: Pour the cold syrup on top of the basbousa as soon as it comes out of the oven. Allow to cool completely and let the syrup absorb before serving.
