Basbousa (Middle Eastern Semoline Cake)

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Basbousa (Middle Eastern Semolina Cake)

Basbousa is a soft, moist, and aromatic Middle Eastern dessert made with semolina, soaked in sweet syrup. It’s simple to prepare and perfect for any occasion.

Ingredients

For the Cake:

  • 2 cups (320g) semolina (coarse or fine)
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) plain yogurt (or Greek yogurt)
  • 1/2 cup (120ml) melted unsalted butter (or vegetable oil)
  • 1/4 cup (60ml) milk (optional, for adjusting consistency)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional)
  • Almonds or pistachios (for garnish)

For the Syrup:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1 tsp lemon juice
  • 1 tsp rose water or orange blossom water (optional, for fragrance)

Instructions

1. Prepare the Syrup:

  1. In a saucepan, combine the sugar, water, and lemon juice. Stir well and bring to a boil over medium heat.
  2. Reduce the heat and simmer for 8–10 minutes until the syrup slightly thickens.
  3. Remove from heat and stir in rose water or orange blossom water, if using. Let the syrup cool completely.

2. Prepare the Cake Batter:

  1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch (or similar size) baking dish with butter or oil.
  2. In a large mixing bowl, combine semolina, sugar, baking powder, and salt. Mix well.
  3. Add yogurt, melted butter, and vanilla extract (if using). Mix until the batter is smooth and thick. If the batter seems too dry, add a little milk to loosen it.
  4. Pour the batter into the prepared baking dish and smooth the top with a spatula.

3. Garnish and Bake:

  1. Using a knife, score the batter into diamond or square shapes (don’t cut all the way through). Place an almond or pistachio in the center of each piece.
  2. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

4. Add the Syrup:

  1. As soon as the cake is out of the oven, pour the cooled syrup evenly over the hot cake. The syrup will soak into the cake, making it moist and flavorful.
  2. Let the cake cool completely in the pan before slicing along the scored lines.

Tips for Success:

  • For an extra soft texture, let the batter rest for 10–15 minutes before baking to allow the semolina to absorb moisture.
  • Use a light hand when pouring the syrup to ensure it’s evenly distributed without overwhelming the cake.
  • Store leftovers in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.

This delicious basbousa is a classic treat that’s wonderfully fragrant and irresistible! 🥄✨

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