Easy Basbousa Recipe calls for semolina, fresh coconut and yogurt that results in a moist and tender cake. This fragrant dessert bursts with tangy citrus flavors and the whole cake is drenched in sugar syrup. Enjoy this tantalizing cake with a hot cup of sweet mint tea!
Simple Basbousa recipe has long been used as a term for endearment. What about this dessert elevates it to this level of stardom? My first encounter with this lovely dish was from the same Lebanese bakery that introduced me to the Barazek Cookies that I spoke about earlier. I remember biting into this syrup-soaked semolina cake that had been slightly livened by a hint of orange-scented water.
Origin:
The Egyptian origin of this lovely cake belies its incredible reach across the Mediterranean. Whether it is the Lebanese ‘Nammoura’, the Syrian Harissa (not to be confused with the Moroccan spicy Harissa), or the Turkish Ravani, the idea of this simple cake has variations galore. Some recipes call for eggs, others swear by ghee, others insist on olive oil, some use butter … you get the idea.
But the star of the show, the simple constant, is semolina. Historians believe that semolina is one of the oldest types of wheat, going back some 7000 years. The word itself comes from the Latin ‘simila’ meaning flour. It was only in the 18th century that semolina in its modern incarnation was recognized.
Over the last twenty years, I’ve tried many variations of this easy Basbousa recipe from using Greek yogurt and garnishing the syrup with freshly grated coconut. The version presented below is that of friends and family.
Frequently Asked Questions:
What does Basbousa taste like?
Basbousa is a moist, buttery cake with a sandy texture from the coarse semolina. It has a sweet and tangy taste from the addition of orange zest and lemon-flavored sugar syrup that is showered on the hot cake.
Why is my Basbousa dry?
Both yogurt and milk in this Basbousa Recipe helps keep the cake moist. Additionally, the sugar syrup must be drizzled evenly all over the cake to retain moisture.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
How to make the sugar syrup:
Boil the sugar, water and lemon juice in a small pot and simmer for 5 minutes. Turn off the heat and let it cool down.
How to make the Basbousa:
Preheat the oven to 350 degrees F. Prepare the ingredients. Grate the coconut and zest the orange.
Heat a heavy bottom saucepot with butter until melted. Add the flour and semolina and mix with a wooden spoon.
Then, add the remaining ingredients and mix well. Turn off the heat.
Pour the batter in a small shallow square (9″x9″) baking dish. Level the top with a metal spatula. Bake for 30-32 minutes or until very light brown on top.
Use a sharp knife to cut into 16 diamonds.
Pour the cooled sugar syrup on top of the Basbousa. Garnish each slice with blanched almonds.
Tips:
Please use a small pan to get thicker slices of Basbousa.
Make sure to pour hot syrup all over the baked Basbousa for an evenly moist cake.
Spread some melted ghee or butter on the knife to get smooth cuts every time.
A ratio of 1:1 yogurt and milk will yield a softer and more moist cake.
Serving suggestion:
You could serve this dessert hot or cold. Simply pour hot sugar syrup as soon as you remove the cake from the oven and serve hot. Alternatively, pour cooled syrup and chill and serve. This simple recipe for the Basbousa can be paired with freshly brewed hot mint tea.
Storage:
I have refrigerated the Basbousa for a week and frozen the slices for three months in airtight boxes. Thaw the slices from the freezer to room temperature and feel free to serve them hot or cold.
Other desserts that you might like:
Easy Basbousa Recipe
Equipment
- baking dish, oven
Ingredients
For the sugar syrup:
- ¼ cup granulated sugar
- ⅓ water
- ½ tbsp lemon juice
For the basbousa:
- 2 oz unsalted butter
- ½ cup granulated sugar
- 1 oz all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2½ oz semolina
- ½ cup fresh coconut grated
- ½ cup whole milk
- 1 tbsp plain yogurt whole
- 1 tsp orange zest
Instructions
Make the sugar syrup:
- Boil the sugar, water and lemon juice in a small pot and simmer for 5 minutes. Turn off the heat and let it cool down.
How to make the Basbousa:
- Preheat the oven to 350 degrees F. Prepare the ingredients. Zest the orange and grate the fresh coconut.
- Heat a heavy bottom saucepot with butter until melted. Add the flour and semolina and mix with a wooden spoon.
- Then, add the remaining ingredients and mix well. Turn off the heat.
- Pour the batter in a small shallow square baking dish. Level the top with a metal spatula. Bake for 30-32 minutes or until golden brown on top.
- Use a sharp knife to cut into 12 diamonds. Pour the cooled sugar syrup on top of the Basbousa.
- Garnish each slice with blanched almonds.
Video
Notes
- You could halve the almond and place it on top of each diamond prior to baking.
- I like to halve the quantity of sugar syrup for my family as we like our desserts to be mildly sweet.
Nutrition
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