Go Back

Basbousa

A warm and comforting Middle Eastern semolina cake soaked in syrup, perfect for gatherings and solitary moments alike.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: Arabic, Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups semolina Use medium to coarse semolina for ideal texture.
  • 1 cup sugar
  • 1 cup yogurt
  • 1/2 cup melted butter
  • 2 tsp baking powder
  • 1/4 cup desiccated coconut Can be toasted for richer aroma.
  • 8 to 10 number almonds for topping
Syrup Ingredients
  • 1 cup sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tsp rose water or orange blossom water Optional for flavor enhancement.

Method
 

Preparation
  1. Preheat the oven to 180C (350F) and grease a 9x9 inch (23x23 cm) baking dish.
  2. In a bowl, mix the semolina, sugar, coconut, and baking powder until evenly blended.
  3. Add the melted butter and yogurt, stirring gently until the batter is smooth and cohesive.
  4. Pour the mixture into the prepared baking dish and level the surface with a spatula.
  5. Score the top into squares and press one almond into the center of each square.
Baking
  1. Bake for 30 to 35 minutes, until the top is a deep golden hue and a fine crust has formed.
Making Syrup
  1. While the cake bakes, prepare the syrup: boil the cup of sugar and cup of water for 5 to 7 minutes.
  2. Add the lemon juice and, if using, the rose or orange blossom water. Remove from heat and cool slightly.
Serving
  1. When the Basbousa is freshly out of the oven and still hot, pour the cooled syrup evenly over the surface so it soaks into each scored piece.
  2. Allow the cake to absorb the syrup fully, then cut along the scored lines and serve.

Notes

Serve slightly warm or at room temperature. Pairs beautifully with black tea, mint tea, or strong coffee. For an indulgent touch, serve with a spoonful of clotted cream or a drizzle of tahini.