My sister-in-law now residing in Dublin, California is born and brought up in Saudi Arabia, and makes all kinds of intricate and wonderful Arabic, American, Pakistani desserts. This is one of her Middle-Eastern specialities.
- 3 cups fine semolina
- 1 tsp baking powder
- 1 cup corn oil
- 1 egg
- 1 cup milk
- 1 cup pre-soaked and whole almonds
- 1 cup sugar
- half cup water
Put the semolina, baking powder, corn oil, egg, milk and sugar into a bowl and mix well with a wooden spoon.
Pour mixture into a baking tray (approx 10inx12in), gently place 1 almond on top of the mixture in the corner, then another one an inch apart, carry on until the surface of mixture is covered with almonds.
Bake in a moderate oven for 30 - 40 mins or until golden brown and cooked through, switch off oven.
Whilst mixture is baking, place sugar and water in a small pan, bring to the boil, keep on a rolling boil for 2mins and switch off add a touch of yellow colour (optional).
Remove tray from the oven, carefully pour the hot sugar mixture onto the hot baked busbusah covering the whole surface.
Cool for 15mins to let the syrup seep through, cut into diamond or square shapes and remove into a serving dish.
Serve as a tea-time or after dinner dessert.