BASBOUSA
BASBOUSA welcomes you with its intoxicating aroma of butter and rose water the moment it emerges from the oven. This golden semolina cake carries centuries of tradition in every syrup-soaked crumb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes plus cooling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
- Cake
- 2 cups fine semolina
- 1 cup shredded coconut
- ¾ cup granulated sugar
- 1 tsp baking powder
- 1 cup plain yogurt
- ½ cup melted butter
- 1 tsp vanilla extract
- Whole almonds, for topping
- Syrup
- 1½ cups sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tsp rose water (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Mix semolina, coconut, sugar, and baking powder in a bowl.
- Add yogurt, melted butter, and vanilla; mix into a thick batter.
- Spread evenly in the dish and score into diamond shapes.
- Press one almond into the center of each piece.
- Bake 25–30 min until golden.
- Meanwhile, simmer sugar, water, and lemon juice for the syrup until slightly thickened; stir in rose water.
- Pour warm syrup over the hot cake immediately after baking. Let it soak and cool before serving.
Notes
- Use fine semolina rather than coarse for the traditional tender crumb.
- Do not overmix the batter once liquids join dry ingredients.
- Score batter deeply before baking so pieces separate easily after soaking.
- Ensure syrup is hot when poured over hot cake for proper absorption.
Nutrition
- Serving Size: 1 piece
- Calories: 280
Find it online: https://dishmio.com/basbousa/