Basbousa is a beloved Middle Eastern dessert made with semolina, sweetened with syrup, and often topped with nuts. This moist, tender cake is popular in Egypt and across the Arab world, where it’s enjoyed during festive gatherings and everyday meals alike. The texture is grainy yet soft, and the syrup adds just the right sweetness. This version is simple, with the option to customize it with coconut, almonds, or rosewater. It serves 8–10 people.
Ingredients
For the cake:
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1½ cups coarse semolina
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1 cup plain yogurt
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½ cup granulated sugar
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½ cup unsalted butter, melted
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½ cup shredded coconut (optional)
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1 tsp baking powder
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Whole almonds or blanched nuts, for garnish
For the syrup:
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1 cup sugar
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¾ cup water
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1 tsp lemon juice
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1 tsp rosewater or orange blossom water (optional)
Instructions
1. Prepare the syrup
Start by making the syrup so it has time to cool. In a small saucepan, combine sugar and water. Bring to a gentle boil and stir until the sugar dissolves. Add lemon juice and let it simmer for 8–10 minutes until slightly thickened. Remove from heat and stir in rosewater if using. Set aside to cool.
2. Mix the basbousa batter
In a large bowl, combine semolina, yogurt, sugar, melted butter, baking powder, and coconut (if using). Stir well until everything is fully mixed. The batter will be thick but should not be dry. Let it sit for 10–15 minutes to allow the semolina to absorb the liquids.
3. Prepare the baking pan
Preheat the oven to 180°C (350°F). Grease a square or round 9-inch baking dish. Pour the mixture into the pan and spread it out evenly. Score the top into squares or diamonds using a knife. Place one almond or nut in the center of each piece.
4. Bake
Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean from the center. For a more golden crust, you can broil the top for 1–2 minutes, watching carefully.
5. Add the syrup
As soon as the basbousa comes out of the oven, pour the cooled syrup evenly over the hot cake. Let it absorb fully—this may take about 15–20 minutes.
6. Serve
Once the cake has soaked up the syrup and cooled, cut along the scored lines and serve. Basbousa is perfect with tea or coffee and can be stored at room temperature for up to 3 days.
This dessert is simple but deeply comforting, with a balance of soft crumb and sweet syrup. Try it once, and it may become a favorite.
