Delicious Basbousa Recipe for a Perfect Sweet Treat
- Loren
- 6 days ago
- 3 min read
Basbousa is a beloved Middle Eastern dessert known for its moist texture and sweet, fragrant flavor. This semolina cake soaked in syrup offers a delightful balance of sweetness and a slightly grainy texture that melts in your mouth. Whether you want to impress guests or enjoy a comforting homemade dessert, this basbousa recipe will guide you through every step to create a perfect sweet treat.
What Makes Basbousa Special
Basbousa stands out because it uses semolina, a coarse wheat flour, which gives it a unique texture compared to regular cakes. The cake is baked until golden and then drenched in a fragrant sugar syrup, often flavored with rose water or orange blossom water. This syrup infusion keeps the cake moist and adds a floral aroma that is signature to many Middle Eastern sweets.
The simplicity of ingredients combined with the rich flavor makes basbousa a versatile dessert. It can be served plain, topped with nuts, or even flavored with coconut or yogurt for variations.
Ingredients You Will Need
To make basbousa, gather the following ingredients:
Semolina flour – 2 cups (fine or medium grind)
Sugar – 1 cup
Plain yogurt – 1 cup (full fat preferred)
Butter – 1/2 cup (melted)
Baking powder – 1 teaspoon
Desiccated coconut – 1/2 cup (optional, for added texture)
Almonds or pistachios – for decoration (optional)
For the syrup:
Sugar – 2 cups
Water – 2 cups
Lemon juice – 1 tablespoon
Rose water or orange blossom water – 1 tablespoon (optional but recommended)
Step-by-Step Basbousa Preparation
1. Prepare the syrup first
Start by making the syrup since it needs to cool before pouring over the hot cake.
Combine sugar and water in a saucepan.
Bring to a boil, stirring until sugar dissolves.
Add lemon juice and reduce heat to simmer for 10 minutes.
Remove from heat and stir in rose water or orange blossom water.
Let the syrup cool completely.
2. Mix the cake batter
In a large bowl, combine semolina, sugar, baking powder, and coconut if using.
Add yogurt and melted butter to the dry ingredients.
Stir well until the mixture forms a thick batter. It should be slightly runny but thick enough to hold shape.
3. Bake the basbousa
Preheat your oven to 350°F (175°C).
Grease a square or rectangular baking dish.
Pour the batter evenly into the dish and smooth the surface.
Score the batter into diamond or square shapes using a knife.
Place an almond or pistachio on each piece if desired.
Bake for 30-40 minutes or until the top is golden brown.
4. Add the syrup
As soon as the basbousa comes out of the oven, pour the cooled syrup evenly over the hot cake.
The cake will absorb the syrup, becoming moist and flavorful.
Let it cool completely before serving.
Tips for Perfect Basbousa Every Time
Use fresh semolina for the best texture.
Do not skip the syrup; it is essential for moisture and sweetness.
Pour syrup slowly and evenly to ensure the cake absorbs it well.
Let the cake rest for at least an hour after adding syrup for full flavor.
Experiment with toppings like toasted coconut, nuts, or even a sprinkle of cinnamon.
Variations to Try
Coconut Basbousa: Add extra desiccated coconut to the batter for a richer flavor.
Yogurt Basbousa: Use Greek yogurt for a tangier taste and denser texture.
Nutty Basbousa: Mix chopped nuts into the batter or sprinkle on top before baking.
Chocolate Basbousa: Add cocoa powder to the batter for a chocolate twist.
Serving Suggestions
Basbousa pairs wonderfully with a cup of mint tea or Arabic coffee. It can be served warm or at room temperature. For a festive touch, garnish with fresh rose petals or a dusting of powdered sugar.
Storing and Reheating Basbousa
Store basbousa in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. To reheat, warm individual pieces in the microwave for 15-20 seconds or in a low oven until heated through.
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