Basbousa is a famous Middle Eastern semolina cake that is juicy, sweet, and intensely flavored, with a hint of coconut. Made from coarse semolina, yogurt, coconut powder, and other simple ingredients commonly found in every household, it is very easy to make. The texture is incredibly addictive, especially after soaking it in simple syrup.

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What Is Basbousa?

Basbousa is a Middle Eastern dessert made with semolina, sugar, and rosewater, creating a golden, spongy cake soaked in fragrant syrup. Its sweet, comforting flavor makes it perfect for celebrations or cozy evenings, offering a delightful taste of the Middle East. This Lebanese Basbousa cake is a treat everyone will enjoy.

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What Is Semolina?

As mentioned above, this cake is made with semolina. For those who may not know, semolina is a type of flour made from durum wheat. In this particular recipe, we used coarse semolina, and I emphasize this because semolina comes in different varieties.

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What truly sets Basbousa apart is its versatility – whether adorned with almonds, coconut flakes, or a drizzle of honey, it adapts to your taste.

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Basbousa Ingredients

• Semolina: Semolina is the primary dry ingredient that provides the unique crumbly texture of Basbousa. You should go for coarse semolina.
• All-Purpose Flour: Flour is used in combination with semolina to help bind the cake together and provide structure.
• Baking Powder: Baking powder is a leavening agent that helps the Basbousa rise and become light and fluffy.
• Salt: A small amount of salt enhances the overall flavor of the dessert.
• Coconut Powder: Coconut powder adds a subtle coconut flavor and texture to the Basbousa.
• Granulated Sugar: Sugar is the sweetening agent that makes Basbousa deliciously sweet and moist.
• Yogurt: Yogurt adds moisture, richness, and a slight tanginess to your Basbousa.
• Eggs: Eggs act as a binding agent and help give the Basbousa structure and stability.
• Milk: Milk is used to adjust the consistency of the batter, making it easy to pour into the baking dish.
• Neutral Oil or Butter: Oil or butter adds richness and a luscious flavor to the Basbousa.
• Vanilla Extract: Vanilla extract enhances the overall flavor profile, providing a pleasant aroma.
• Tahini: Tahini is used to grease the baking dish to prevent the Basbousa from sticking.
• Simple Syrup: It gives an extra taste to the dessert with its sweet and savory flavor.

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How to Make This Middle Eastern Semolina Cake

First, mix flour, semolina, coconut powder, salt, and baking powder.

Then, in another bowl combine eggs, milk, oil, sugar, vanilla, butter, and yogurt. Whisk together well until no longer lumpy.

Now, add the wet ingredients on top of the dry mixture and fold until combined.

Next, add the tahini to your 9×13 tray and brush it evenly, making sure to get to the corners. Then, Pour the Basbousa batter and smooth the top.

Then, bake at 350℉ for 25-35 minutes or until a toothpick comes out clean.

Once out the oven, immediately pour simple syrup on top, about 2-3 cups of room temperature syrup. Let it cool completely at room temperature.

Finally, when it’s time to cut, use a sharp knife, and wipe the knife after each cut in order not to ruin the shape. Make sure to cut carefully.

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Basbousa Variations and Substitutions

Yogurt: Instead of using plain yogurt, you can opt for buttermilk or sour cream as alternatives.

Granulated Sugar: For those who prefer not to use traditional granulated sugar in this semolina cake recipe, honey or coconut sugar can be excellent substitutes.

Customizing Basbousa: You can enhance its flavor by adding ingredients like coconut flakes, almonds, or even citrus zest to the batter. Toppings can range from a simple dusting of powdered sugar to a drizzle of honey or rosewater.

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Top Tips and Tricks

Use high-quality ingredients: When making Basbousa, it’s important to use high-quality semolina, sugar, and butter. This will ensure that your dessert not only tastes great but also has a nice texture as well.

Add flavorings: To give your dessert a unique flavor, try adding ingredients like rose water, orange blossom water, or cardamom. These flavors will help elevate the taste and make your dessert stand out.

Moisture is key: It should be moist and tender, so be sure to use enough simple syrup when soaking your dessert. You can also add a bit of yogurt or milk to the batter to keep it moist.

Don’t overbake: It should be baked until it’s golden brown but be careful not to overbake. This can cause the dessert to become dry and tough.

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Storage Tips

Allow it to Cool Completely: Make sure the Basbousa cools to room temperature before storing to avoid condensation and sogginess.

Use an Airtight Container: Store the cake in an airtight container to keep moisture and air out, preventing it from drying or becoming too moist.

Line with Parchment Paper: Place parchment paper between layers to prevent them from sticking together.

Store at Room Temperature: Keep Basbousa in a cool, dry place away from sunlight. It can last for a few days without losing quality.

Avoid Refrigeration: Only refrigerate if it’s very hot and humid. Refrigeration can make it hard and affect its texture.

Use a Syrup Seal: If soaked in syrup, make sure it covers the entire cake to help preserve moisture and flavor.

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Other Middle Eastern Desserts You Must Try:

Mushabak Halabi (Middle Eastern Churros)

Middle Eastern Rice Pudding (Riz Bi Haleeb)

Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)

The Best Awameh (Luqaimat) Recipe

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Frequently Asked Questions (FAQs))

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• 
  Om Ali (Egyptian Bread Pudding)
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  Warbat Bil Ashta (Shaabiyat)
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  Muhallabia and Jello Pudding
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  No Bake Pistachio Cheesecake

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If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.

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