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Basbousa

A sweet, moist semolina cake soaked in floral syrup and traditionally topped with almonds. This Middle Eastern favorite has a unique, slightly grainy texture from the semolina, balanced with aromatic rose water or orange blossom syrup for a distinctive and memorable dessert.

50 minEasyServes 16260 cal/serving

Middle EasternDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 2 cups fine semolina flour
  • 1 cup granulated sugar
  • 1 cup plain yogurt
  • 1/2 cup unsalted butter, melted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened shredded coconut (optional)
  • 1 tsp vanilla extract
  • 16 blanched almonds, whole or slivered
  • 1 1/2 cups granulated sugar (for syrup)
  • 1 cup water
  • 1 tbsp lemon juice
  • 1 tbsp rose water
  • 1 tbsp orange blossom water (alternative to rose water)

Instructions

  1. 1

    Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.

  2. 2

    Make the syrup first so it can cool while the cake bakes. In a saucepan, combine 1 1/2 cups granulated sugar (for syrup), 1 cup water, and 1 tbsp lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.

  3. 3

    Remove from heat and stir in either 1 tbsp rose water or 1 tbsp orange blossom water (alternative to rose water). Set aside to cool completely.

  4. 4

    In a large bowl, mix together 2 cups fine semolina flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp baking soda. If using, add the 1/2 cup unsweetened shredded coconut (optional).

  5. 5

    Add 1 cup plain yogurt, 1/2 cup melted unsalted butter, and 1 tsp vanilla extract to the dry ingredients. Mix until combined into a thick batter.

  6. 6

    Pour the batter into the prepared baking pan and smooth the top with a spatula.

  7. 7

    Using a knife, score the top of the batter into diamond or square shapes, cutting about halfway through the batter.

  8. 8

    Place one 16 whole or slivered blanched almonds in the center of each diamond or square.

  9. 9

    Bake for 30-35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

  10. 10

    While the cake is still hot, slowly pour the cooled syrup over the entire cake, allowing it to absorb.

  11. 11

    Let the cake cool completely in the pan, allowing the syrup to fully absorb, about 1-2 hours.

  12. 12

    Cut along the scored lines and serve at room temperature.

Questions

Can I make Basbousa dairy-free?

Yes. The dairy in this entry is 1 cup plain yogurt, 1/2 cup unsalted butter, melted. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Basbousa gluten-free?

Yes. The gluten in this entry is 2 cups fine semolina flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Basbousa keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Basbousa?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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