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Basbousa

A traditional Middle Eastern semolina cake soaked in syrup, featuring a delicate balance of sweetness and texture, perfect for sharing with tea or coffee.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: Middle Eastern
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups semolina
  • 1 cup sugar for the cake
  • 1 cup yogurt full-fat for better moisture
  • 1/2 cup butter, melted let cool slightly before adding
  • 2 tsp baking powder
  • 1/4 cup desiccated coconut
  • 8 to 10 pieces almonds for topping can use blanched or slivered
For the Syrup
  • 1 cup sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tsp rose water or orange blossom water optional for added flavor

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and grease a 9x9 inch (23x23 cm) baking dish.
  2. In a bowl, mix semolina, sugar, coconut, and baking powder.
  3. Add melted butter and yogurt, stir until smooth.
  4. Pour the mixture into the baking dish and level the surface.
  5. Score the mixture into squares and place an almond on each.
Baking
  1. Bake for 30 to 35 minutes until golden.
  2. Prepare syrup by boiling sugar and water for 5 to 7 minutes.
  3. Add lemon juice and optional rose/orange water, then remove from heat.
  4. Pour cooled syrup over the hot Basbousa and let it absorb.
Serving
  1. Cut along scored lines and serve warm or at room temperature.

Notes

For best results, use full-fat yogurt and let the melted butter cool slightly before adding. Score deeply for clean slices. You can freeze individual squares wrapped tightly for up to one month.