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Basbousa (Semolina Cake)

Basbousa is a traditional Middle Eastern sweet cake, that has quite a few variations, depending on the country. Traditionally it is made with semolina, and it is also flavored with rose water or orange blossom water. We've also added some of our favorite ingredients to the recipe, including pistachios, coconut, and vanilla.
Basbousa is a traditional Middle Eastern sweet cake, that has quite a few variations, depending on the country. Traditionally it is made with semolina, and it is also flavored with rose water or orange blossom water. We've also added some of our favorite ingredients to the recipe, including pistachios, coconut, and vanilla.

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Ingredients

2 cups of water
½ cup almonds
1 cup semolina
½ cup sugar
2 eggs
1 teaspoon baking powder
½ cup coconut flakes
1 teaspoon vanilla essence
2 ounces of butter, melted
3.5 ounces of yogurt
For the syrup:
1 cup sugar
½ lemon
¼ cup rose water
pistachios, optional

Ingredients

  • For the syrup:

Steps

1
Done

Heat a saucepan over medium heat, and add 2 cups of water in it.

2
Done

Add the almonds and blanch them for 1 minute.

3
Done

Take them out and peel them.

4
Done

Add the semolina flour in a large bowl. Add the sugar, eggs, baking powder, coconut flakes, vanilla, melted butter, and yogurt. Keep a touch of melted butter for greasing the pan.

5
Done

Whisk until you a obtain a smooth mix.

6
Done

Evenly spread the mixture in a greased glass baking tray, around 20 X 10 inches.

7
Done

Refrigerate for the next 2 hours.

8
Done

Divide the dough into 15 squares. Insert 1 almond inside each square (portion).

9
Done

Slide the tray into the oven for the next 380 degrees F/190 degrees C at 40 minutes.

10
Done

In the meantime, you can prepare the syrup.

11
Done

Heat a saucepan over medium heat, and pour 2 cups of water in it. Add the sugar, squeeze the juice out of the lemon and rose water.

12
Done

Bring to a boil and give it a good stir. Keep it on heat for 2 minutes.

13
Done

Pour the syrup over the dessert. If it moistens too much, don't pour all of the syrup.

14
Done

Refrigerate for the next 2 hours.

15
Done

Serve with rose water and crushed pistachios.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

301 kcal
Calories
7 g
Protein
13 g
Fat
40 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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