Easy Basbousa Recipe: Traditional Semolina Cake with Syrup

Name: Easy Basbousa Recipe: Traditional Semolina Cake with Syrup
Prep time: 15 min
Cook time: 35 min
Total time: 90 min
Yield: 16
Cuisine: Middle Eastern
Ingredients: 500 g Fine Semolina; 100 g Desiccated Coconut; 200 g Sugar (for cake); 400 g Full-Fat Yogurt; 200 g Melted Butter (or ghee); 2 tsp Baking Powder; 2 tsp Vanilla Extract; Pinch Salt; 2 cups Sugar (for syrup); 1 cup Water (for syrup); 1 tbsp Lemon Juice (for syrup); 1 tsp Rose Water (optional, for syrup)

Discover how to make a classic Basbousa, a beloved Middle Eastern semolina cake. This traditional dessert, rich with memories and flavor, is made with fine semolina, coconut, yogurt, and a fragrant syrup. Perfect for sharing family traditions. This recipe is for a full 1/1 gastro tray (double the amounts if you want to prepare for this big tray), but a half gastro batch was shown in the video.

#Dessert

#Semolina Cake

#Sweet

#Traditional

#Easy

#Basbousa

#Middle Eastern

Golden Basbousa Fresh from the Oven

Recipe Information

15m

Prep Time

35m

Cook Time

1h 30m

Total Time

Servings

Medium

Middle Eastern

English

Nutrition (per serving)

420

Calories

Protein

65g

Carbs

20g

Fat

Moist Basbousa Slice with Syrup

Ingredients

Servings: 16

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Perfectly Cut Basbousa Squares

Instructions

0/7 completed

1
In a large bowl, combine the fine semolina, desiccated coconut, sugar (for cake), baking powder, vanilla extract, and a pinch of salt. Mix well until all dry ingredients are evenly distributed.
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In a large bowl, combine the fine semolina, desiccated coconut, sugar (for cake), baking powder, vanilla extract, and a pinch of salt. Mix well until all dry ingredients are evenly distributed.
2m
Ensure dry ingredients are well mixed to prevent lumps in the final batter.
2
Add the full-fat yogurt and melted butter (or ghee) to the dry mixture. Mix gently until just combined. Be careful not to overmix, as this can make the basbousa tough.
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3m
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Add the full-fat yogurt and melted butter (or ghee) to the dry mixture. Mix gently until just combined. Be careful not to overmix, as this can make the basbousa tough.
3m
Mixing just until combined ensures a tender and moist basbousa texture.

3
Pour the batter into a greased baking tray (e.g., a half gastro tray for this batch). Spread it evenly with the back of a spoon or spatula. Optionally, score the surface into diamond shapes and place an almond or nut in the center of each diamond.
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2m
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Pour the batter into a greased baking tray (e.g., a half gastro tray for this batch). Spread it evenly with the back of a spoon or spatula. Optionally, score the surface into diamond shapes and place an almond or nut in the center of each diamond.
2m
Scoring helps the syrup penetrate evenly and makes for easy cutting after baking.
4
Preheat your oven to 1800C (3500F). Bake the basbousa for approximately 30-35 minutes, or until the top is golden brown and the edges pull away from the pan.
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35m
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Preheat your oven to 1800C (3500F). Bake the basbousa for approximately 30-35 minutes, or until the top is golden brown and the edges pull away from the pan.
35m
Keep an eye on the edges; they should be a deep golden color.
5
While the basbousa is baking, prepare the syrup. In a saucepan, combine sugar (for syrup) and water. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and stir in lemon juice and rose water (if using). Allow to cool slightly.
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10m
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While the basbousa is baking, prepare the syrup. In a saucepan, combine sugar (for syrup) and water. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and stir in lemon juice and rose water (if using). Allow to cool slightly.
10m
A slightly warm syrup poured over hot basbousa gives the best absorption.

6
Immediately after removing the hot basbousa from the oven, slowly pour the warm syrup evenly over the entire cake. The cake will absorb the syrup.
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Immediately after removing the hot basbousa from the oven, slowly pour the warm syrup evenly over the entire cake. The cake will absorb the syrup.
5m
Allow the basbousa to rest for at least 30-60 minutes, or even a few hours, for the syrup to fully absorb and flavors to meld. This also makes it easier to cut.
7
Once cooled and the syrup has absorbed, re-cut along the scored lines and serve the basbousa. It can be enjoyed warm or at room temperature.
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Once cooled and the syrup has absorbed, re-cut along the scored lines and serve the basbousa. It can be enjoyed warm or at room temperature.
1m
Garnish with a sprinkle of desiccated coconut or chopped pistachios for extra flavor and presentation.