Basbousa

Name: Basbousa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 servings
Cuisine: Middle Eastern
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)

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

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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

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

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

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

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

Pour the batter into the prepared baking pan and smooth the top with a spatula.
7

Using a knife, score the top of the batter into diamond or square shapes, cutting about halfway through the batter.
8

Place one 16 whole or slivered blanched almonds in the center of each diamond or square.
9

Bake for 30-35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
10

While the cake is still hot, slowly pour the cooled syrup over the entire cake, allowing it to absorb.
11

Let the cake cool completely in the pan, allowing the syrup to fully absorb, about 1-2 hours.
12

Cut along the scored lines and serve at room temperature.

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Questions

What temperature do I cook Basbousa at?

For Basbousa, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 35 minutes, in step 9.

What should Basbousa look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until combined into a thick batter. Step 9: cook until the top is golden brown and a toothpick inserted into the center comes out clean.

Is there a substitute for baking powder in Basbousa?

The entry for Basbousa calls for 2 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Basbousa dairy-free?

Yes. The dairy in Basbousa 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 Basbousa 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.

Can I freeze Basbousa?

Yes. Store Basbousa 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.

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