Basbousa Recipe (Middle Eastern Semolina Cake)

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Basbousa is a sweet, moist semolina cake soaked in syrup, popular across the Middle East. Its soft texture and coconut flavor make it a delightful treat for any occasion.

Ingredients

For the Cake:

  • 2 cups (320g) coarse semolina
  • 1 cup (200g) granulated sugar
  • 1 cup (250g) plain yogurt (or Greek yogurt)
  • 1/2 cup (125ml) melted unsalted butter or vegetable oil
  • 1/2 cup (50g) desiccated coconut
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional)
  • Blanched almonds or pistachios (for garnish)

For the Syrup:

  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (240ml) water
  • 1 tbsp lemon juice
  • 1 tbsp rose water or orange blossom water (optional, for fragrance)

Instructions

1. Make the Syrup:

  1. In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
  2. Add the lemon juice and reduce heat to simmer for 8–10 minutes, until slightly thickened.
  3. Stir in rose water or orange blossom water, if using. Set aside to cool.

2. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9×13-inch (23×33 cm) baking dish or a round pan with butter or oil.

3. Prepare the Cake Batter:

  1. In a large mixing bowl, combine semolina, sugar, baking powder, salt, and desiccated coconut.
  2. Add the yogurt, melted butter (or oil), and vanilla extract. Mix well until the batter is smooth and well combined. The batter will be thick.

4. Assemble the Cake:

  1. Pour the batter into the prepared baking dish and spread it evenly with a spatula.
  2. Score the surface into diamond or square shapes using a knife.
  3. Place an almond or pistachio in the center of each piece for garnish.

5. Bake the Cake:

  • Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

6. Add the Syrup:

  1. Once the cake is out of the oven, immediately pour the cooled syrup evenly over the hot cake. Make sure the syrup soaks into every corner.
  2. Let the cake rest for at least 1–2 hours to absorb the syrup fully.

Serving Suggestions:

  • Cut the cake along the scored lines and serve at room temperature.
  • Pair with hot tea or coffee for a comforting dessert.

Tips for Success:

  • Don’t Overmix: Avoid overmixing the batter, as this can make the cake dense.
  • Cool Syrup, Hot Cake: Always pour cooled syrup over the hot cake to ensure it absorbs properly.
  • Customize Flavor: Add a pinch of cardamom or a teaspoon of orange zest for a unique twist.

Enjoy your delicious, moist basbousa—a timeless treat loved by all! 🌟🍰

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