How to make tender basbousa without yogurt

The article explains how to prepare crumbly and tender basbousa without yogurt, using simple ingredients such as semolina, sugar, ghee, and milk. It emphasizes not overmixing the batter and letting it rest before baking to ensure a golden crust and a rich flavor. The steps involve combining the ingredients, allowing the mixture to absorb the liquid, then baking it in an oven preheated to 180°C (356°F) for 30-35 minutes. Finally, the basbousa is soaked with chilled syrup until fully absorbed before serving, resulting in a distinctive, irresistible taste with a crumbly and soft texture.

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