Basbousa (Semolina Cake)

  • Difficulty: Difficult
  • 5 hours
  • 8 servings

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.

Ingredients Needed for Basbousa (Semolina Cake)

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

How to Cook Basbousa (Semolina Cake)

  1. Heat a saucepan over medium heat, and add 2 cups of water in it.
  2. Add the almonds and blanch them for 1 minute.
  3. Take them out and peel them.
  4. 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. Whisk until you a obtain a smooth mix.
  6. Evenly spread the mixture in a greased glass baking tray, around 20 X 10 inches.
  7. Refrigerate for the next 2 hours.
  8. Divide the dough into 15 squares. Insert 1 almond inside each square (portion).
  9. Slide the tray into the oven for the next 380 degrees F/190 degrees C at 40 minutes.
  10. In the meantime, you can prepare the syrup.
  11. 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. Bring to a boil and give it a good stir. Keep it on heat for 2 minutes.
  13. Pour the syrup over the dessert. If it moistens too much, don’t pour all of the syrup.
  14. Refrigerate for the next 2 hours.
  15. Serve with rose water and crushed pistachios.

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