International Cuisine > Middle Eastern Cuisine > Desserts (Middle Eastern) > Basbousa Recipe

Classic Basbousa: A Middle Eastern Semolina Cake

Basbousa is a traditional Middle Eastern sweet cake made from semolina, soaked in a fragrant syrup. This recipe offers a simple and delicious way to create this classic dessert at home.

  • Easy to follow instructions
  • Perfect for any occasion
  • Authentic Middle Eastern flavors

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 1 1/2 cups Semolina (medium or coarse)
  • 1 cup Granulated Sugar
  • 1/2 cup Unsweetened Shredded Coconut
  • 1 cup Plain Yogurt
  • 1/2 cup Melted Unsalted Butter
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • As needed Almonds (blanched, whole)
  • For the Syrup:
  • 2 cups Granulated Sugar
  • 1 cup Water
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Orange Blossom Water (optional)

Prepare the Syrup

In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat and simmer for 10-12 minutes, or until the syrup slightly thickens. Stir in lemon juice and orange blossom water (if using). Remove from heat and set aside to cool.

Mix the Dry Ingredients

In a large bowl, combine semolina, sugar, and shredded coconut. Mix well.

Add the Wet Ingredients

Add yogurt and melted butter to the dry ingredients. Mix until just combined. Do not overmix.

Add Baking Powder and Baking Soda

Stir in the baking powder and baking soda until evenly distributed.

Bake the Basbousa

Pour the batter into a greased baking dish (approximately 9x13 inches). Smooth the top. Arrange almonds on top of the basbousa, pressing them lightly into the batter.

Bake

Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown.

Soak in Syrup

Immediately after removing the basbousa from the oven, pour the cooled syrup evenly over the hot cake. Let the basbousa soak up the syrup completely before serving. This may take at least 2-3 hours, or even overnight for the best results.

Serve

Cut the basbousa into squares or diamond shapes and serve. It is best served warm or at room temperature.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes. Calories: 350, Carbohydrates: 50g, Protein: 5g, Fat: 15g

Other Considerations for Nutrition

Basbousa is a dessert high in sugar and carbohydrates. Consider reducing the amount of sugar in the recipe or consuming it in moderation. Using whole wheat semolina can slightly increase the fiber content.

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FAQ

  • Can I use different nuts instead of almonds?

    Yes, you can substitute almonds with other nuts such as pistachios or walnuts.
  • Can I make this recipe ahead of time?

    Yes, basbousa can be made a day or two in advance. Store it at room temperature, covered.
  • Why is my basbousa dry?

    The most common reason for dry basbousa is not enough syrup. Ensure the syrup is adequately absorbed after baking.