Description
Traditional Middle Eastern Basbousa is a moist semolina cake soaked in fragrant sugar syrup and topped with almonds. It’s a sweet, nutty dessert often enjoyed during holidays and celebrations.
Ingredients
Units
Scale
- 1 cup semolina (preferably coarse)
- 3/4 cup sugar
- 1 cup plain yogurt
- 1/2 cup desiccated coconut
- 1 teaspoon baking powder
- 1/2 cup melted butter or ghee
- 16 whole blanched almonds (for garnish)
- 1 cup water (for syrup)
- 1 cup sugar (for syrup)
- 1 tablespoon lemon juice (for syrup)
- 1 teaspoon rose water or orange blossom water (optional, for syrup)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, combine semolina, sugar, coconut, yogurt, baking powder, and melted butter. Mix until well blended.
- Spread the mixture evenly into the prepared pan and smooth the top.
- Score the surface into square or diamond shapes and place a blanched almond in the center of each piece.
- Bake for 30–35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- While the cake is baking, prepare the syrup: in a saucepan, combine water, sugar, and lemon juice. Bring to a boil, then simmer for 10 minutes. Stir in rose or orange blossom water if using.
- Once the cake is out of the oven, immediately pour the hot syrup over the hot cake evenly.
- Allow the cake to absorb the syrup and cool completely before cutting and serving.
Notes
- For best results, pour syrup while both cake and syrup are hot.
- Coarse semolina provides traditional texture, but fine can be used if needed.
- Optional floral waters add authentic aroma but can be omitted.
- Reheat individual servings briefly in the microwave if desired.
- Can be frozen for up to 2 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 18g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg