Basbousa
Basbousa is a syrup-soaked semolina cake with a tender crumb and golden crust, perfect for celebrations and easy to prepare with pantry staples.
Ingredients
Main Ingredients
- 1 cup semolina Use fine semolina for a softer crumb, coarse semolina for more texture
- 1 cup sugar For the batter
- 1 cup plain yogurt Full-fat gives best richness; Greek yogurt works if thinned with a tablespoon of water
- 1/2 cup melted butter Or use neutral oil like sunflower for a dairy-free option
- 1 tsp baking powder
- 1 tsp alcohol-free vanilla extract
- Almonds for garnish Optional
Syrup
- 1 cup sugar
- 1 cup water
- 1/2 lemon Juice of Prevents crystallization and brightens flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar.
- In a large bowl, combine 1 cup semolina, 1 cup sugar, 1 tsp baking powder, and a pinch of salt. Stir to blend.
- Add 1 cup plain yogurt, 1/2 cup melted butter, and 1 tsp alcohol-free vanilla extract. Mix with a spatula until the batter is even and thick. Let it rest for 5 minutes so the semolina hydrates.
- Pour the batter into the greased dish. Use a spatula to smooth the top and press lightly so it’s even.
- Score the surface into squares with a sharp knife. Place an almond in the center of each square.
Baking
- Bake for 30–35 minutes, until the top is golden and a toothpick inserted near the center comes out clean.
Making the Syrup
- While the basbousa bakes, make the syrup: combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Stir in the juice of 1/2 lemon and remove from heat. Keep the syrup warm.
- As soon as the cake comes out of the oven, pour the warm syrup evenly over the hot basbousa.
- Allow the basbousa to cool completely before serving so the syrup can settle into the crumb.
Notes
For a dairy-free basbousa, replace butter with 1/2 cup neutral oil and use coconut or soy yogurt. Serve at room temperature with yogurt or labneh.