Traditional Middle Eastern Basbousa Recipe

Ingredients

1 cup of Semolina
1 cup of unsweetened desiccated coconut
1 cup of sugar
1/2 cup of melted butter
1/2 cup of plain yogurt
1/2 teaspoon of baking powder
1 tablespoon of vanilla extract
1/4 cup of almonds
1 cup of water
1 cup of sugar (for the syrup)
1 teaspoon of lemon juice (for the syrup)

Steps and instructions

Preheat your oven to 350°F (180°C).
In a large bowl, combine semolina, desiccated coconut, sugar, and baking powder.
Add the melted butter and yogurt to the semolina mixture, and mix well until you get a smooth batter.
Pour the batter into a greased baking dish and smooth it out evenly with a spoon or spatula.
Score the surface of the batter with a knife, creating a diamond or square pattern.
Place an almond in the center of each diamond or square.
Bake in the preheated oven for 30-35 minutes, until the top is golden brown.
While the basbousa is baking, prepare the syrup. Combine water and sugar in a saucepan and bring to a boil. Add the lemon juice and simmer for 10-15 minutes until the syrup thickens.
When the basbousa is baked, remove it from the oven and pour the hot syrup over it. Let it soak completely.
Allow the basbousa to cool before serving.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients.
Baking Dish - A greased dish to bake the basbousa.
Knife - To score the surface of the basbousa before baking.
Spoon or Spatula - To smooth out the batter in the baking dish.
Saucepan - To prepare the syrup.

Recipe variations

Replace semolina with fine or coarse cornmeal for a gluten-free version.
Add some lemon zest or orange zest to the batter for a citrus twist.
Instead of almonds, use pistachios or walnuts for topping.
Add a pinch of cardamom or cinnamon to the batter for a hint of spice.
For a chocolate twist, mix in some cocoa powder to the batter.
Instead of plain yogurt, use flavored yogurt like rose or mango for added flavor.
Experiment with different types of sweeteners like honey or maple syrup instead of sugar.
Make a cream filling by cutting the basbousa in half horizontally and spreading a layer of sweetened whipped cream or custard in between.
For a vegan version, replace butter with coconut oil and yogurt with plant-based yogurt.
Make a chocolate ganache topping by melting chocolate and pouring it over the basbousa.

Recipe overview

Indulge yourself with the sweet flavors of the Middle East with this Basbousa recipe. Basbousa, also known as semolina cake, is a traditional Middle Eastern sweet cake, made from a mixture of semolina, sugar, and butter, beautifully flavored with coconut and vanilla. This recipe also incorporates a luscious syrup made of sugar, water, and a hint of lemon to boost the sweetness and moistness of the cake. The preparation of this delightful dessert involves baking the cake until golden and drenching it in the sweet syrup, allowing it to soak in all the sugary goodness. Topped with almonds for a crunchy contrast, this cake serves as a perfect end to a hearty meal or can be enjoyed as a tea-time treat. Expect a balanced sweetness, a moist texture, and a wonderful mix of flavors in every bite. In just a few steps, you can bring this irresistible dessert to your table. Enjoy the baking journey and the sweet reward at the end.

Common questions

Can I use fine semolina instead of regular semolina? Yes, you can use fine semolina instead of regular semolina in this recipe. It will give a slightly different texture to the basbousa, but it will still be delicious.
Can I replace the yogurt with something else? If you don't have yogurt, you can substitute it with an equal amount of sour cream or buttermilk. This will still give the basbousa a moist texture.
Can I use a different type of nuts instead of almonds? Absolutely! If you prefer a different kind of nut, such as pistachios or walnuts, you can use them instead of almonds. Just make sure to chop them into smaller pieces before placing them on top of the basbousa.
How long does the basbousa need to cool before serving? It is best to let the basbousa cool completely before serving. This usually takes around 1-2 hours. This will allow the syrup to penetrate the cake fully and enhance the flavors.
Can I store basbousa? Yes, you can store basbousa in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can refrigerate it for up to a week. Just make sure to bring it to room temperature before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients together.
Baking Dish - A greased baking dish for baking the basbousa.
Knife - Used to score the surface of the batter and create a pattern.
Spatula - To smooth out the batter in the baking dish.
Saucepan - For preparing the syrup.

Origin stories

In the lands of the Middle East, where the sun graces the dunes and the aroma of spices fills the air, a dessert as old as time itself was born, Basbousa. This delightful treat, with roots tracing back to pharaonic Egypt, has traversed ages, serving as a sweet symbol of celebration and hospitality. Crafted from humble ingredients like semolina and sweet syrup, it is adopted and adored by many cultures across the region. In every corner, you may find its name whispered in different tongues - "Hareesa" in the Levant, "Revani" in Turkey, "Namoura" in Lebanon, yet all lead to the same symphony of taste. Each piece carries with it the warmth of the oven and the sweetness of the shared joy, etching a smile on the face of the beholder. Truly, Basbousa is not just a dessert, it is a testament to the timeless art of Middle Eastern cuisine, binding generations with its golden, sugary delight.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.