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Basbousa – Traditional Middle Eastern Semolina Cake

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Basbousa is a beloved Middle Eastern semolina cake, infused with rose water and topped with almonds, delivering both flavor and nostalgia.

Ingredients

Scale
  • 340 g coarse semolina
  • ½ tsp baking powder
  • ½ tsp bicarbonate soda
  • 1 Tbsp cornflour
  • 60 g desiccated coconut
  • 80 g melted salted butter
  • 160 g Greek style yoghurt
  • 140 g caster sugar
  • 60 ml whole milk
  • 2 Tbsp rose water or orange flower water
  • 1 Tbsp tahini
  • 1 tsp ghee or butter
  • 400 g white sugar
  • 250 ml water
  • 30 whole almonds

Instructions

  1. Preheat your oven to 180°C (350°F) and grease a baking dish with ghee or butter.
  2. Combine the coarse semolina, baking powder, bicarbonate soda, cornflour, and desiccated coconut in a large mixing bowl.
  3. Mix the melted salted butter, Greek yoghurt, caster sugar, whole milk, and rose water or orange flower water in another bowl.
  4. Gradually combine the wet ingredients into the dry ingredients, stirring gently.
  5. Pour the batter into the prepared baking dish and smooth out the top with a spatula.
  6. Press whole almonds into the surface of the batter.
  7. Bake for 30-35 minutes until the top is golden brown.
  8. Prepare the syrup by combining white sugar and water in a saucepan, bring to boil, then simmer for 10 minutes.
  9. Drizzle the cooled syrup over the hot cake once out of the oven.
  10. Cool in the pan for 30 minutes before slicing and serving.

Notes

For an extra flavor, fold in chopped nuts or dried fruits. Make sure the syrup is cooled before pouring it over the hot cake for the best texture.

Nutrition

Find it online: https://lunarecipez.com/basbousa-recipe-traditional-middle-eastern-semolina-cake-2/

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