This basbousa is a classic Middle Eastern semolina cake soaked in fragrant simple syrup and topped with whole almonds. It has a slightly crisp golden top, a moist and tender interior, and a unique texture from coarse semolina that makes it truly special. Simple to prepare and deeply nostalgic, this dessert is perfect for gatherings, holidays, or an afternoon treat with tea.

Why You’ll Love This Recipe

This basbousa comes together with minimal effort and simple pantry ingredients. The coarse semolina gives the cake its signature texture, while the yogurt and milk keep it soft and moist. The warm syrup poured over the cake creates a perfectly balanced sweetness without being overwhelming. It’s a reliable crowd-pleaser that tastes even better as it sits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
3 cups coarse semolina
1 cup plain yogurt
1 cup granulated sugar
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 cup unsalted butter, melted
1 cup fine coconut flakes
0.75 cup milk
2 tablespoons tahini paste, for greasing the pan
24 whole almonds, one for each piece

For the simple syrup
2 cups granulated sugar
1.5 cups water
Fresh squeeze of lemon juice

Directions

Preheat the oven to 375°F (190°C). Brush a 9×13-inch baking dish thoroughly with tahini paste, coating the bottom and sides evenly.

In a large bowl, combine the yogurt, granulated sugar, baking powder, and baking soda. Mix well and set aside for a few minutes until the mixture begins to bubble slightly.

In a separate bowl, mix the coarse semolina with the melted butter until evenly coated. Stir in the fine coconut flakes.

Add the yogurt mixture to the semolina mixture and combine well. Pour in the milk and mix until a thick, cohesive batter forms.

Transfer the batter to the prepared baking dish and spread it evenly. Gently tap the pan on the counter to release any trapped air bubbles.

Score the batter into equal squares or diamond shapes before baking, making about 24 pieces. Press one whole almond gently into the center of each piece.

Bake on the lower rack of the oven for 25–30 minutes, until the edges begin to turn golden. Move the pan to the top rack and bake for an additional 5–10 minutes, until the top is evenly golden brown.

While the cake is baking, prepare the simple syrup by combining the sugar and water in a saucepan. Bring to a gentle simmer and cook for about 8 minutes until slightly thickened. Add a squeeze of lemon juice at the end and remove from heat.

Once the cake is out of the oven, carefully go over the scored lines again with a sharp knife. Immediately pour the warm syrup evenly over the hot cake, allowing it to fully soak in.

Let the basbousa cool completely for at least one hour before removing pieces from the pan.

Servings and timing

Servings: approximately 24 pieces

Prep time: 15 minutes
Bake time: 35 minutes
Total time: about 50 minutes, plus cooling time

Variations

You can replace the almonds with blanched hazelnuts or pistachios for a different topping. For extra aroma, add a teaspoon of rose water or orange blossom water to the syrup. If you prefer a less sweet dessert, reduce the syrup by about one quarter while keeping the cake ingredients the same.

Storage/Reheating

Store basbousa in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 7 days. Allow refrigerated pieces to come to room temperature before serving. Reheating is not necessary, but individual pieces can be gently warmed if desired.

FAQs

What makes basbousa different from other cakes?

Basbousa uses coarse semolina instead of flour, giving it a distinctive texture that is moist yet slightly grainy.

Can I use fine semolina instead of coarse?

Coarse semolina is recommended for the best texture. Fine semolina will result in a softer cake but will lack the traditional bite.

Is basbousa supposed to be very sweet?

It is sweet, but balanced. The lemon in the syrup helps cut through the sweetness.

Can I make basbousa ahead of time?

Yes, basbousa actually tastes better after resting for several hours or overnight.

Why is the syrup poured over the cake while hot?

The hot cake absorbs the syrup more evenly, resulting in a moist and flavorful texture.

Can I skip the coconut?

Coconut is traditional in many basbousa recipes, but you can reduce or omit it if preferred.

What can I use instead of tahini for greasing the pan?

Butter, ghee, or neutral oil can be used, though tahini adds a subtle nutty flavor.

How do I know when basbousa is fully baked?

The top should be golden brown and the edges slightly crisp.

Can I freeze basbousa?

Freezing is not recommended, as it can affect the texture of the semolina cake.

Why does my basbousa crumble when cutting?

Cutting before the cake has fully cooled can cause it to crumble. Allow enough time for the syrup to absorb completely.

Conclusion

Basbousa is a timeless Middle Eastern dessert that combines simplicity, tradition, and incredible flavor. With its golden crust, syrup-soaked crumb, and almond topping, this recipe delivers consistent and delicious results every time. Whether served at a gathering or enjoyed quietly with tea, it’s a dessert that never disappoints.

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