If you’ve ever wondered about Middle Eastern desserts beyond baklava, basbousa is a stellar place to land. This semolina cake, dripping with syrup, is a beloved staple from the sun-soaked kitchens of Lebanon to the bustling streets of Cairo.
Basbousa’s charm lies in its grainy texture and juicy sweetness. It’s a departure from fluffy cakes — think of it more like a soft, syrup-soaked crumb that melts on your tongue.
What Makes Basbousa So Special?
This cake is deceptively simple, yet its roots run deep in Arabic dessert culture. It’s found in Lebanese desserts, Egyptian food traditions, and broader Middle Eastern fare.
The marriage of coarse semolina with fragrant syrup is like an old love story retold in each bite. The semolina, often sprinkled with coconut or nuts, offers a bite with a bit of bite (pun intended). The syrup adds moisture and that luscious sweetness that sticks with you.
Ingredients at a Glance
Here’s the cast for this show-stopping basbousa cake recipe:
- 2 cups coarse semolina — the grainy star of the show
- 1 cup granulated sugar — for just the right hit of sweetness
- 1 cup plain yogurt — brings moisture and tang
- ½ cup unsalted butter, melted — the fat that ties it all together
- ½ cup shredded coconut — for that tropical whisper (optional but recommended)
- 1 teaspoon baking powder — lift without fluff
- 1 teaspoon vanilla extract — subtle warmth
- Almonds or pistachios — to crown each piece with crunch
Syrup Essentials:
- 2 cups sugar
- 2 cups water
- 1 tablespoon lemon juice — a sharp note to cut through sweetness
- 1 teaspoon rose water or orange blossom water — a fragrant flourish
Let’s Talk Method: How to Craft This Semolina Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan — we want this cake to slide out like a charm.
In a mixing bowl, combine semolina, sugar, baking powder, and coconut. Stir until blended.
Next, pour in the yogurt, melted butter, and vanilla extract. Stir until you get a thick, sandy batter.
Spread the batter evenly in the pan. Now, here’s a trick: score the surface into squares or diamonds before baking. Press an almond or pistachio into each segment — a tiny promise of a crunchy reward.
Bake for about 30 to 35 minutes, or until the surface has that golden glow and smells like a Middle Eastern bazaar at sunset.
Meanwhile, Whip Up the Syrup
Combine sugar and water in a saucepan. Bring it to a boil, then lower the heat and let it simmer for about 10 minutes. Add the lemon juice and a splash of rose or orange blossom water — this gives the syrup a floral lift.
Remove from heat and let it cool just a bit.
The Moment of Truth: Syrup Meets Cake
As soon as the basbousa emerges from the oven, pour the syrup over it while it’s still hot. The hot-and-cold contrast allows the syrup to seep deep into the semolina crumbs.
Patience here pays off — let it rest for a few hours or, better yet, overnight. The flavors mingle and intensify, creating a dessert that’s more than the sum of its parts.
Why This Basbousa Cake Recipe Hits Different
In Arabic dessert recipes, moisture is king. Many semolina cakes miss this mark, leaving a dry crumb that’s more a chore than a treat. This recipe balances the syrup perfectly.
Plus, tossing in shredded coconut adds a mild crunch and a hint of the tropics. Nuts on top give texture and a pleasing counterpoint to the syrup-soaked cake.
Tips for the Best Basbousa Cake
- Choose coarse semolina: Fine semolina can turn the texture too soft. Coarse gives the signature slight grit you want.
- Don’t rush the syrup soak: The cake needs time to soak up all that sweet goodness.
- Yogurt is the secret weapon: It adds moisture and slight tang, balancing the sugary syrup.
- Use fresh nuts: Almonds or pistachios on top add crunch and a pop of color.
- Optional coconut: Toss it in or skip it. Both ways taste great, but coconut adds a lovely aroma and texture.
Variations to Try
- Coconut Basbousa: Add extra shredded coconut inside the batter and sprinkle more on top.
- Nutty Delight: Mix chopped walnuts or pistachios into the batter for extra texture.
- Rose or Orange Blossom Twist: Experiment with the syrup flavor by varying the floral water — they add an exotic touch.
- Chocolate Basbousa: For the adventurous, a drizzle of melted chocolate after baking pairs surprisingly well.
Basbousa in Middle Eastern Culture
Basbousa is much more than a dessert; it’s a celebration of Arabic sweets recipes passed down through generations. It’s found at weddings, family gatherings, and festive occasions across Lebanon, Egypt, and beyond.
Every family has its twist — some prefer it soaked in thicker syrup, others sprinkle rose petals or cardamom. It’s a dessert that invites you to explore and make it your own.
Final Thoughts
Basbousa cake is a gateway to Arabic desserts that many haven’t explored yet. Its straightforward ingredients combine for a dessert that feels both homey and exotic.
The syrup soak is the game-changer — it takes this semolina recipe from simple to sensational. I hope you’ll try this basbousa recipe and enjoy a slice of Middle Eastern sweetness right in your kitchen.
Basbousa Semolina Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a big bowl, mix semolina, sugar, baking powder, and coconut if using.
- Add yogurt and melted butter to the dry mix. Stir until combined but don’t overmix.
- Pour the batter into your greased dish, spread evenly.
- Using a knife, score the top into diamond or square shapes. Place an almond or pistachio on each piece.
- Bake for about 30-35 minutes or until the top is golden brown and a toothpick comes out clean.
- While baking, prepare the syrup: Combine sugar and water in a saucepan. Boil until sugar dissolves. Add lemon juice and simmer 10 more minutes. Remove from heat and stir in rose/orange blossom water if you want that floral touch.
- As soon as the cake comes out of the oven, pour the warm syrup evenly over it.
- Let the cake soak and cool for at least 2 hours before serving so the syrup fully absorbs.
Notes
- Coarse semolina is key to the texture. If you can only find fine semolina, the cake will be softer but still tasty.
- The syrup soak is what gives basbousa its signature moistness — don’t skip it!
- Feel free to swap almonds with pistachios or walnuts for topping.
- You can make the syrup a day ahead and keep it in the fridge. Warm before pouring on the cake.
- Basbousa tastes even better the next day after resting.
If you’re curious about other Arabic sweets recipes, I’ve got more coming your way here on Sweetery Toronto. Until then, happy baking!
FAQ About Basbousa Recipe Semolina Cake
Q: Can I use fine semolina instead of coarse?
A: Fine semolina changes the texture quite a bit — it becomes smoother and less crumbly. If you prefer a cakier bite, fine semolina can work but you’ll miss the traditional grainy feel.
Q: How long does basbousa keep?
A: Stored in an airtight container in the fridge, it lasts about 4-5 days. The syrup keeps it moist, but after a few days the texture softens.
Q: Can I make it gluten-free?
A: Semolina is wheat-based, so not suitable for gluten-free diets. You’d need a gluten-free grain substitute, but that’s another adventure!
Q: Is basbousa very sweet?
A: It’s sweet but balanced — the syrup and cake sweetness blend nicely. The lemon juice in the syrup cuts through the sugar, so it’s not cloying.
Q: Can I freeze basbousa?
A: Yes, but syrup-soaked cakes don’t freeze perfectly. Freeze before adding syrup for best results, then soak after thawing.
