This basbousa is a soft, golden semolina cake soaked in fragrant sugar syrup and topped with almonds. Overall, it is moist, lightly crumbly, and sweet without being heavy, and it needs just one bowl and no mixer. Basbousa has deep roots, too. It likely developed from ma’mounia, a 9th-century Abbasid dish, and today it is loved across the Middle East, North Africa, the Caucasus, and the Balkans under names such as harisa, namoura, and revani (Wikipedia).
Key Takeaways
- Pouring cool syrup over the hot cake lets it soak in evenly without turning mushy.
- Yogurt and coconut keep the semolina cake moist for days.
- Scoring the cake before baking gives neat squares or diamonds.
What Is Basbousa?
Basbousa is a semolina cake that is baked in a sheet pan and then drenched in sugar syrup. As a result, it is tender and juicy, with a slightly grainy texture that is very different from a flour-based sponge.
In particular, it is especially popular during Ramadan and Eid, and it is a favorite with tea or Arabic coffee. Each region has its own touches. For example, some add coconut, others use rose water or orange blossom water, and many top each piece with an almond.
Basbousa Ingredients
- Fine semolina: This is the base of the cake. Fine or medium semolina both work; however, avoid coarse.
- Desiccated coconut: Additionally, it adds moisture and a gentle flavor.
- Plain yogurt: Its tang balances the sweet syrup and keeps the crumb soft.
- Melted butter or ghee: Of the two, ghee gives the most traditional flavor.
- Sugar syrup: Sugar, water, lemon juice, and a splash of rose or orange blossom water.
- Almonds: Finally, use them whole or sliced for decoration and crunch.
How to Make Basbousa
The full recipe card is at the end of this post. In the meantime, here is an overview.
1. Make the syrup. First, simmer the sugar, water, and lemon juice for 8 to 10 minutes. Then stir in the rose or orange blossom water and let the syrup cool completely.
2. Mix the batter. Next, stir together the semolina, coconut, sugar, and baking powder. Add the melted butter and rub it in with your fingers, then mix in the yogurt and milk until thick.
3. Score and decorate. After that, spread the batter in a greased pan and let it rest for 15 minutes. Score it into squares or diamonds and press an almond into each piece.
4. Bake and soak. Finally, bake at 350°F (175°C) for 35 to 40 minutes, until deep golden. Immediately pour the cool syrup over the hot cake and let it soak for at least 1 hour.
Tips for the Best Basbousa
- Hot cake, cool syrup. This contrast helps the syrup absorb evenly. Otherwise, the cake can turn soggy.
- Rest the batter. Letting it sit allows the semolina to hydrate, which gives a softer cake.
- Do not overmix. Instead, stir just until combined to keep the texture tender.
- Brown the top well. For extra color, broil for the last 1 to 2 minutes while watching closely.
Serving and Storage
Traditionally, serve it at room temperature with mint tea or coffee. Alternatively, add a spoonful of clotted cream (ashta) for a richer treat. Store the cake covered at room temperature for 2 days, or in the fridge for up to 5 days.
Frequently Asked Questions
Can I make basbousa without coconut?
Yes. Simply replace the coconut with an equal amount of extra semolina. The cake will be slightly firmer but still delicious.
Why is my cake dry?
Usually, it did not get enough syrup or it was overbaked. Use all the syrup, and pull the cake as soon as it turns golden.
Can I make it less sweet?
Of course. Reduce the syrup by a third. However, the cake will be less moist, so serve it within a day.
Final Thoughts
In short, basbousa is one of the easiest and most rewarding cakes you can bake. It is humble, fragrant, and perfect for sharing with family and guests.
For more Middle Eastern flavors, try our Dubai chocolate bar recipe or our Moroccan beef tagine with prunes.
AuthorEmma food bloggerDifficultyBeginnerA tender semolina and coconut cake soaked in lemon and rose syrup and topped with almonds. Makes 16 pieces.
Syrup
Cake
Make the syrup. Simmer the sugar, water, and lemon juice 8–10 minutes. Stir in the rose water and cool completely.
Mix dry ingredients. Stir together the semolina, coconut, sugar, and baking powder.
Add butter. Pour in the melted butter and rub it into the semolina with your fingers until evenly coated.
Add yogurt and milk. Mix in the yogurt and milk just until a thick batter forms.
Rest and score. Grease a 9x13-inch pan with tahini or butter. Spread the batter evenly and rest 15 minutes. Score into 16 squares or diamonds and press an almond into each.
Bake. Bake at 350°F (175°C) for 35–40 minutes, until deep golden. Broil 1–2 minutes for extra color if needed.
Soak. Immediately pour the cool syrup over the hot cake. Let it soak at least 1 hour, then cut along the score lines and serve.
16 servings
1 piece
- Amount per serving
- Calories280
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 7g35%
- Trans Fat 0g
- Cholesterol 17mg6%
- Sodium 69mg3%
- Total Carbohydrate 43g16%
- Dietary Fiber 1g4%
- Total Sugars 26g
- Protein 4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
