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Basbousa (Middle Eastern Semolina Cake)

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Basbousa is a classic Middle Eastern semolina cake soaked in fragrant syrup and topped with almonds. Moist, tender, and slightly grainy from coarse semolina, it’s simple to make and full of comforting, nostalgic flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes plus 1 hour cooling
  • Yield: 24 pieces
  • Category: Dessert
  • Method: Baked
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 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 pan)
  • 24 whole almonds (for topping)
  • 2 cups granulated sugar (for syrup)
  • 1.5 cups water (for syrup)
  • 1 squeeze of fresh lemon juice (for syrup)

Instructions

  1. Preheat oven to 375°F (190°C). Brush a 9×13-inch baking dish with tahini paste to coat bottom and sides.
  2. In a bowl, combine yogurt, sugar, baking powder, and baking soda. Mix well and let rest until slightly bubbly.
  3. In a separate bowl, mix semolina with melted butter until coated. Stir in coconut flakes.
  4. Add yogurt mixture to semolina mixture and mix well. Pour in milk and stir until a thick batter forms.
  5. Transfer batter to prepared pan, spread evenly, and tap to release air bubbles. Score into 24 squares or diamonds and top each with an almond.
  6. Bake on lower rack for 25–30 minutes until edges are golden. Move to top rack and bake an additional 5–10 minutes until the top is golden brown.
  7. While baking, prepare syrup: combine sugar and water in saucepan, simmer for 8 minutes, then add lemon juice and remove from heat.
  8. When cake is done, re-score lines with a knife and pour warm syrup evenly over hot cake.
  9. Let cool completely for at least 1 hour before serving.

Notes

  • Use rose water or orange blossom water in the syrup for extra fragrance.
  • Top with pistachios or hazelnuts instead of almonds for variation.
  • Reduce syrup by 1/4 for a less sweet version.
  • Let cake rest overnight for best texture and flavor.

Nutrition

Find it online: https://savorymomskitchen.com/basbousa-middle-eastern-semolina-cake/