Basboosa recipe

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  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Semolina cake

This is a traditional Egyptian semolina cake made with yoghurt, then soaked in a rose water syrup. I got this recipe from my sister-in-law.

94 people made this

IngredientsServes: 12

  • 250g (9 oz) semolina
  • 100g (4 oz) caster sugar
  • 250g (8 oz) low fat natural yoghurt
  • 120ml (4 fl oz) vegetable oil
  • 3 tablespoons desiccated coconut
  • 1 tablespoon baking powder
  • 350ml (12 fl oz) water
  • 350g (12 oz) caster sugar
  • 2 tablespoons rose water
  • 6 whole almonds, split in half

MethodPrep:30min ›Cook:25min ›Ready in:55min

  1. In a medium bowl, mix together the semolina, 100g sugar, yoghurt, oil, coconut and baking powder. Set aside for 30 minutes.
  2. In a small saucepan over medium-high heat, stir together the water, 350g sugar and rosewater. Bring to the boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
  3. Preheat the oven to 180 C / Gas mark 4. Spread the semolina batter into the bottom of a greased 20x30cm (9x13 in) baking dish. Slice into squares or diamonds, and place an almond half onto each piece.
  4. Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to grill, and grill until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the cooled syrup over the hot squares. Serve warm.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (24)

Very easy, very delicious! I made a smaller amount of syrup, 100ml water and 100grams sugar. and it was good.-16 Aug 2012

What a great recipe! I've made this twice now with different syrups (honey and lemon was particularly nice). I did halve the sugar the second time round, and found pouring the mixture straight into the cake tin THEN letting it rest made for a very light cake. Highly recommended.-02 Aug 2015

I made this cake. In the boiled syrup I put 4 cardamon seeds and a pinch of saffron. It was so nice.-21 Feb 2015


This pastry is called basbousa, but it is also called harissa, aricha, harissa hloua, revani, rabani, kalb el louz, chapka, chamia, safra, pastūsha, namoura, alnmorh, or shamali. Whatever its name, this delicious cake is famous around the world.

What is basbousa?

This cake is one of the most popular in the Middle East and North Africa, in some Balkan countries such as Greece, Bulgaria, Albania and Turkey or in Armenia, located in Western Asia. It can be found everywhere, in restaurants, in bakeries, and there will always be someone to offer a piece.

Semolina is the key ingredient of basbousa and, depending on the country, it can also contain almond or pistachio powder, as well as grated coconut.

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In Egypt, for example, it can be found prepared with almond powder, and generously topped with hazelnuts on top in Lebanon and Syria, with pistachio powder or crushed pistachios, with coconut or candied orange peel.

As soon as it comes out of the oven, basbousa is generously soaked with a cold sugar syrup, which can sometimes contain lemon or orange juice (or zest), or orange blossom water or rose water, as well as spices such as cloves or cinnamon.

What is the origin of basbousa?

The origin of basbousa goes back to the revani of Turkish cuisine, a classic cake from the time of the Ottoman Empire.

Indeed, revani was baked for the first time by Ottoman pastry chefs to celebrate the conquest of Armenia in the sixteenth century. The battle of Revan, capital of the country, today called Yerevan, gave its name to this famous dessert.

As time passed, the revani started to delight many tables during the Ottoman period and its name was changed to revan-i meaning “precious” in the Ottoman language.

But the name of revani could also have been taken from the poet Revani who lived in Turkey between the fifteenth and sixteenth century.

What are the other names of basbousa?

It is called basbousa in many Middle Eastern countries but also harissa or harissa hloua in Tunisia and in the Egyptian city of Alexandria, kalb el louz in Algeria, chamia in Morocco, revani or rabani in Turkey, safra in Israel , pastūsha in Kuwait, namoura in Lebanon or Syria, revani in Greece, shammali in Cyprus, or shamali in Armenia.

This cake is very popular among many Jewish and Muslim communities around the world. The Sephardic Jews know it as tishpishti (tishpitti or tezpishti) in Turkey.

The Jews of Turkey prepare it for special occasions such as Rosh Hashanah (Jewish New Year) or Pesach (Passover). Tishpishti is the most popular cake during Pesach when the semolina is then replaced by matzo flour (unleavened bread).

Muslims have made it a must in the holy month of Ramadan.

Sugar syrup

Sugar syrup is a very important pastry preparation in baking.

To find the first trace of syrups, we must go back to the end of the eleventh century, at the time of the Crusades in the Middle East, in the Indus Valley between India and Pakistan. At the time, the Crusaders discovered a beverage called charab.

They became so fond of it that they will keep the word by transforming it into a Western word. The word “syrup” thus comes from the Arabic charāb, which means “drink” in Arabic and Latin sirupus designating a drink based on a sweet and flavored solution.

As for fruit syrups, their origin goes back to the history of Ancient Greece and Rome. At that time, fresh fruits were kept in honey.

Then, in the seventeenth century, François Vatel, the cook of Louis XIV, highlighted the fact that the use of cane sugar allowed the best preservation of fruit, while respecting the taste.

But if the idea of ​​syrup came from it, the technique that is used is different: it is not about adding sugar to the fruits, as the confectioners or jam makers do, but of evaporating the water of the fruits to concentrate it, then add it to a sugar syrup.

It is also the cooks who initially prepared recipes like grenadine syrup, in the eighteenth century.

It is in the eighteenth century that we can read for the first time the expression “syrup” (sirop) in French, in a text that evokes syrups used in pharmacy and cooking. At the time, people mainly used flowers and plants such as chamomile, rose or elderberry. It is on July 28, 1908 that the word “syrup” appeared for the first time in a regulatory text.

Sugar syrup is a very important preparation in baking and cooking. It is also very easy to make at home. It is the base of all sorbets, meringues and other confectionery.

Pastry syrup is called “sugar syrup” or “simple syrup” and it is very quick and easy to make. This basic preparation can be used to sweeten hot or cold drinks, in cocktails such as punch, to make candied fruits or to moisten cakes or make caramel.

Different viscosities can be obtained for the sugar syrup. Depending on its thickness, it is used for different recipes.

There are 3 forms of syrup.

  • Light syrup, simple syrup or sugar syrup which is made with 1 volume of sugar for 2 volumes of water and which is used to moisten or completely soak cakes and make them soft and sweet.
  • Medium syrup, that is to say not too heavy with one volume of sugar for a volume of water and which is ideal for drinks to sweeten iced tea or to make candied ginger for example.
  • Thick syrup with 2 volumes of sugar for one volume of water, used as a base for many sorbets.

For the recipe of the basbousa, the syrup is between the light syrup and the medium syrup.

Whether they are still hot or cold, you can soak all your cakes when you want, provided you follow a strict rule.

Indeed, the golden rule to soak a cake well, whatever its temperature, is to:
– Soak a hot cake with completely cold syrup
– Soak a cold cake with hot syrup

The custom of soaking cakes that are baked or fried, in flavored syrup, is typical of Middle Eastern pastry. It’s a way to make the aroma both delicate and persistent.

Basbousa is a delicious cake that is very easy to prepare. Do not be afraid about the amount of sugar. It is incredibly good and it is very difficult to stop when you start tasting it.

Ingredients of Basbousa

  • 3 cup semolina flour
  • 2/3 cup full cream milk
  • 1 1/4 cup powdered sugar
  • 1/4 cup boiled,chopped hazelnuts
  • 1/3 cup desiccated coconut
  • 2/3 cup ghee
  • 1/4 cup boiled,chopped almonds
  • 2 teaspoon lemon juice
  • 1 1/2 cup powdered sugar
  • 2 cup water

How to make Basbousa

Step 1 Prepare the light and heavy sugar syrup for the cake

To prepare this amazing dessert, there are two sugar syrups to be made for soaking the cake. First, let's prepare the light syrup. Mix 1 tsp lemon juice, 1 1/2 cup water and 1 1/4 cup sugar in a saucepan and put over medium-high heat. Bring it to a boil and ensure that the sugar melts completely. Set aside to cool off. Now, in another saucepan, add 1/3 cup sugar, 3 tbsp water and 2 drops of lemon juice and put it over high heat. Once it comes to a boil, reduce the flame and let it cook for 5 minutes. Take off the flame when the syrup thickens and reduces to about ⅓ cup.

Step 2 Preheat the oven and prepare the baking dish for cake

Preheat the oven 410 degrees F. Cover a 34 cm round pan using ghee. You can use any other baking dish if you don&rsquot have a circular one. Set aside.

Step 3 Make the Basbousa base

Now, mix semolina and ghee in a medium mixing bowl. Grind the desiccated coconut in the blender and make a fine powder. Mix with the semolina mixture and combine. In a microwave-safe mixing bowl, combine sugar, milk and heavy sugar syrup. Heat for 1 and ½ minutes until warm. When the sugar dissolves completely, pour the syrup over semolina mixture and just combine. Don&rsquot mix vigorously.

Step 4 Add the cake batter in the greased baking pan and refrigerate for 20 minutes

Transfer the cake batter in the pre-greased pan. Put it in the refrigerator for 20 minutes. The mixture shouldn&rsquot jiggle when shaking the pan. Top it with mixed chopped nuts.

Step 5 Bake the cake for 25-27 minutes

After 20 minutes, take out the baking pan and bake the cake in a preheated oven for 25-27 minutes until golden brown.

Step 6 Pour the light sugar syrup in the Basbousa

Pour the light sugar syrup as soon as the Basbousa comes out of the oven. When it is nicely soaked in, brush the cake&rsquos surface with ghee.

Step 7 Cut into desired shape and serve with fresh cream

When the cake cools off, cut into squares or diamonds and serve topped with fresh cream and granulated sugar.

Basbousa (Coconut Yogurt Semolina Cake)

Who&rsquos feeling festive today? Now, don&rsquot let the beauty of this popular classic Middle Eastern cake fool you. It&rsquos actually super easy to make. What if I told you it&rsquos a one bowl &ldquodump&rdquo cake kinda recipe?

You know that&rsquos my favorite type of recipe. You basically pour all the ingredients (both dry and wet) into a bowl and stir with a spoon, pour into baking dish and that&rsquos basically it.

There&rsquos also the syrup. It&rsquos a combination of water and sugar which is boiled for 10 mins then poured on the cake once it&rsquos baked. The result.. Delicious moist and flavorful bars of gold.

I&rsquove made cake at least a 100 times over the years and to be quite honest there&rsquos no perfect way of making it. This cake is very popular all over the Middle East and every country makes it slightly different. For example, In Syria and Palestine they make the recipe with yogurt and coconut while in Egypt it&rsquos called Haressa and only water is used. Some other places around the Mid-East also add eggs to make it more of a cake rather than bars.

I make it I make a few changes and try different this but this is my favorite way of making it. I use yogurt or sour cream because it give the cake a creamy flavor that&rsquos irresistible.

The orange blossom syrup

Namoura is usually drizzled with a simple orange blossom syrup. Though to tell you the truth I have eaten it without the syrup and it is still yummy.

The orange blossom syrup uses 2 parts sugar to one part water (ratio of 2:1 sugar to water). Simply heat up the sugar until it comes to the boil then let it simmer for five minutes before adding a little orange blossom.

Pour the syrup on the cake while it is still warm so the namoura soaks up the syrup but don't add too much just so you glaze each section, you can always top up later.

There's nothing like the smell of warm orange blossom syrup wafting through the house it really will take you back to your childhood.



Submitted by Virginia (not verified) on Sat, 2008-06-21 04:27

I love basbousa. but haven't ever made it. in this recipe.. this is no butter in the ingredients list but the instructions for the syrup say the last thing is to add the butter and let it warm? Am I missing something. I would love to know how to make this. but don't want to get it wrong.


Submitted by Anonymous (not verified) on Sat, 2010-02-13 19:42

The butter goes with the mixture before baking it. Who ever wrote this recipe got missed up. You don't add butter to the syrup.


Submitted by Anonymous (not verified) on Sat, 2010-03-20 17:34

ive seen some people put the butter in the syrup too.

Adding butter to syrup will

Submitted by Visitor (not verified) on Tue, 2012-03-27 20:49

adding butter to syrup will lightened the syrup so that when you pour the syrup on the cake, the cake wont be hard as the syrup is made of sugar. Using butter (1tbs) in syrup itself will help make the cake looks golden shiny and still make it soft even when it's soak with syrup.

Add new comment | Egyptian Cuisine and Recipes

Submitted by Joan (not verified) on Fri, 2016-02-12 03:00

I have read a few just right stuff here. Certainly worth bookmarking
for revisiting. I wonder how so much effort you place to make any such fantastic informative web site.


Submitted by reem Yousef (not verified) on Thu, 2009-05-14 23:33

I've got the same question and would like to clear it out please!
no butter in the whole recipe but in the syrup it says add butter? I would love to make it the way it should be. i've made it once already from a different site and it looked like basbousa but didn't taste like it!


Submitted by Maya (not verified) on Mon, 2010-04-19 05:52

To the three messages about the butter in the basbousa. and we all love it!
I never added butter in the syrup. but when the basbousa get out of the oven I cut it in diamonds and add little nuts of butter on top of it, and it melts and is aborbed by the pastry when you put it back in the oven for 3 minutes. - Then only I add the warm sirup (without butter) and it is nicely going "glop-glop" in the basbousa - let it stand a few hours before eating - it is delicious in small portions with an almond on the top of each diamond.
PS _ I put orange blossom water instead of lemon juice in the syrup.
My mother-in-law would be proud of me!

Syrup variations: from the Land of the rising Sun

Submitted by Visitor (not verified) on Fri, 2010-08-13 07:21

Hi, I like your Eggless, Fatless recepie. interesting..

Food for the Gods from the Land of the rising Sun:

Instead of 5 drops of fresh Lemon juice try any one of the variations listed below and your guests will kiss your fingers.

- Add a 4-5 Tblsp strong Rose Water (upto 1/8 Cup Rose Water)

- Add a pinch of Saffron at the outset of making the Sugar Syrup the colour will infuse (a golden colour) and the aroma of Saffron will fill the air..

- Add Green Cardomen seeds (taken 3-4 Cardomen pods open them and empty the seeds and discard the green skin)

- Add 1 tsp Green Cardomen powder

- Add Green Cardomen seeds (taken 2 Cardomen pods open them and empty the seeds and discard the green skin)+ 1 Star Anise.. this combination adds a sweet smelling enticing aroma..


Submitted by Visitor (not verified) on Sun, 2011-02-06 10:17

there is no mention of butter in the rcipe. what butter are you oputting in the syrup?

Should I trust this recipe?

Submitted by Visitor (not verified) on Thu, 2011-08-04 16:45

This is going to be my first time making basbousa. I've look up many recipes and I'm wondering if this the best one I've seen.

Mention of butter.

Submitted by Visitor (not verified) on Sun, 2012-09-02 23:17

Prepare syrup by putting the sugar and water in a heavy saucepan.
Bring to a boil while constantly stirring to dissolve the sugar.
Let it boil until it becomes clear.
Add few drops of lemon and let it boil for a minutes or so.
Add the butter and and let it warm.

Amazeing recipie!!

Submitted by Visitor (not verified) on Wed, 2012-06-13 01:31

i loved basbosa in Egypt, but this is by far better then any other one, i make it many times and its perfect , i just add the 1tbs of coconut oil in the syrup instead of butter and it gives it an ever better scent and flavor of coconut and im glad most the fat in this recipie comes from the nuts instead of just butter jazak Allah khir

This recipe

Submitted by Visitor (not verified) on Mon, 2012-09-24 09:37

I tried this recipe today, it is very good and Easy to make. The basbousa is very Tasty like in egypt.
Greeting Fron Cologne - Germany

Egyptian or Not.

Submitted by Visitor (not verified) on Sun, 2013-04-21 19:50

Is this the Egyptian way of making basbousa? Because I have my Egyptian friends comming over and I need to do it in the Egyptian Way!! :)

As Egyptian as the pyramids

Submitted by Khalid on Sun, 2013-04-21 20:13

Yes, as Egyptian as the pyramids .

As Egyptian as the pyramids

Submitted by Visitor (not verified) on Wed, 2014-07-23 05:53

As Egyptian as the pyramids which were built by slaves from the middle east? :D Or as Egyptian as the pyramids which are sitting in the backyard of Giza, shamefully covered in trash? :'( I hope it's not THAT kind of Egyptian! How 'bout, as Egyptian as my beloved family there, who are so loving and kindly people? :) How 'bout as Egyptian as your family? :)

The Pyramids were built solely by Egyptians

Submitted by Visitor (not verified) on Sat, 2015-08-22 19:05

The Pyramids were built solely by Egyptians.

The pyramids were built by

Submitted by Visitor (not verified) on Fri, 2016-02-05 22:03

The pyramids were built by the population over 20 years between the flood, sees sewing, and harvest times. There is no record that it was built with slave. The people who nowadays claim there ancestors were the slaves who built them have now shard of archeological evidence that they were ever there, nor have they built anything in there land to remotely indicate a learned skill carry over from that claim. The Egyptians in contrast have a very wide scope and spread of archeological splendor.
Don't mix belief, which is personal, with archeology!

Submitted by Visitor (not verified) on Sun, 2013-04-21 20:05

About the Sugar.

Submitted by Visitor (not verified) on Sun, 2013-04-21 20:43

Hi, I'm really interested to do this recipe..
I was just wondering how many cups of sugar should we add, because it stated it twice!
"1 cup sugar. 1 1/3 cups water"
I'm really looking forward for your answer, please answer me soon :)

Changing things around.

Submitted by Visitor (not verified) on Thu, 2013-12-12 09:00

recipe was good, only change i made was to the syrup. 3/4 cup water to 1 1/2 cup sugar, to a stick of butter. needs a little fat to make it a little more rich.lemon was good but 5 drops does not cut it. needs about 1/2 a lemon. other wize great recipe. came out very soft. i didnt let stand for 2 hours still came out great.

Dry Batter?

Submitted by Visitor (not verified) on Fri, 2014-07-04 14:42

Is this batter supposed to be pretty dry?

Submitted by Khalid on Fri, 2014-07-04 14:45

It is supposed to be like a very thick paste, then it is baked, and the syrup at the end should make it moist.


Submitted by Visitor (not verified) on Fri, 2014-07-25 00:48

Sorry but I made the basbousa according to this recipe twice and it just turned out dry . Not at all the basbousa that I'm used to . Not worth wasting time and ingredients .

Drench it in syrup

Submitted by Khalid on Fri, 2014-07-25 00:57

Just drench it in more syrup, until it becomes soft. The best results are when it is hot right out of the oven and you drench it in hot syrup.

The best basboussa I tried so far.

Submitted by Visitor (not verified) on Fri, 2014-08-15 07:23

1- 3 cups cream of wheat.
2- 1 cup sugar
3- 1 cup yogurt
4- 1/2 cup heavy cream or milk.
5-3/4 cup butter.
6- 1/4 teaspoon baking powder.
7- if you love coconut u should add 1/4 cup on each
1 cup so total 3/4. Usually I don't add:)
8- 1/2 cup Glucose syrup it looks like a paste it is
Honey substitute or you can add honey.

For syrup
2 cup sugar, 2 cups water juice of half lemon.

Mix the dry ingredients together.
Baking powder with sugar and cream of wheat.
And coconut if u like.

This step is very important.
Add the butter and with ur hand make sure
All the basboussa is perfectly coated with butter.
The basboussa will look like sand.
Also melt the butter at room temparture.

Then leave the basboussa coated with butter for
30 to 60 minutes.
This will ensure that basbousa won't dry
Because u will rub the cream of wheat with butter.
Cream of wheat is like flour, it makes things gets dry.

Then later add the glucose or honey, 1 cup and half yogurt or
1 cup yogurt with half cup heavy cream. U wanna make it
More and more richer add 1 cup and half heavy cream.
Then blend all the ingredients.

The bassbousa shouldn't be so runny or so dry.
It should be perfectly coated and mixed.

Add in the upper place in the over in 375 F.
After golden brown add the syrup.
Make sure the syrup is hot when it is out of the oven.
Also make sure it is runny amount f sugar equal to amount of syrup.

Syrup and bake time

Submitted by Visitor (not verified) on Wed, 2015-01-21 19:14

you did not mention how to make the syrup and how long the basbousa should be baked for.

Baking times and syrup

Submitted by Dma (not verified) on Fri, 2017-06-16 02:37

The syrup can be made a variety of ways and see OP for step by step instructions or just look up simple syrup recipes and substitute or add in whatever flavor you think you will like -- personally I prefer orange-blossom or rose water flavor but it can also taste good with a vanilla flavor.

As for baking times -- it usually doesn't vary too much between 20-30 minutes but you should of course check in on it every 15 minutes and test the firmness and see if the color has become a nice golden one or not.

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Prepare the Syrup

Dissolve sugar in water in a medium saucepan.

Add lemon juice and bring to a boil.

Once the syrup begins to boil, add in honey.

Reduce heat and allow to slowly boil for about 8 to 10 minutes. Remove from heat and set aside.

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Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

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Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

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Rathai's Recipes

I hope everyone has had a wonderful Halloween. Halloween passed without much fanfare in our family, but something that has been receiv ing a lot of attention b y my family lately is this semolina and coconut cake . Even thoug h e very body in our family has different preferences when it comes to food in general, this cake was relished by all of us, not once but th ree times last month. This cake doesn't have a cakey texture but it is very soft , moist and slightly crumbly . It smells heavenly from the rosewater and tastes even better on the second day.

It goes by ma ny different names and is wildly popular in Greek, Turkey , throughout the Levant and the North African countries, since many of these countries share a common Ottoman heritage. The r ecipe var ies a great deal though, some contain eggs while others don't , some include yogurt while others include milk , some made with butter or clarified butter and other s with vegetable oil, some with coconut and others without . I made it egg-less and without milk to store it a little longer . A piece of this delectable semolina cake, and perhaps a cup of Moroccan mint tea, is everything you need to be transcended to another world in this autumn cold.

2 cups (350 g) fine semolina (cream of wheat)
1/2 cup (3 5 g) unsweetened, desiccated coconut
1/2 cup (100 g) caster sugar
150 g melted butter (at room temperature)
3/4 cup (200 g) plain Turkish yogurt (10 %)
3/4 tsp baking soda
1/4 tsp salt
20-30 blanched almonds or almond flakes (for garnish)


1 cup water
1 cup (2 25 g) caster sugar
1 1/2 tbs rose water
3 tsp lemon or lime juice

To bla nch the almonds , b oil the water until it is hot and bubbly. It will take about 7-8 minutes with the lid on. Place the almonds in a small bowl and pour about half of the hot water over the almonds and put a lid on. Allow the almonds to soak in the hot water for about 1 0 minutes. Take an almond out and rub it between your fingers. If the skin d oesn' t come off easily allow the almonds to soak for a little longer. If they come off easily , po ur the water out and start blanching all the almonds . Spread the almonds on a dry towel and pat dry and keep them in the towel overnight . I c ut the almonds into hal ves but if you find that difficult, you could use whole almonds or store-bought almond flakes .

The syrup has to be at room temperature and the cake should be warm when you pour the syrup over the cake, so you have to prepare the syrup before b aking the cake . To make the syrup , boil the sugar and the water at medium heat. Stir until the sugar has completely dissolved. Then add the lemon juice and r emove the scum (if any) that floats to the top. A dd the rosewater and boil until the syrup thickens a little (if you stir with a spoon, it will coat the back of the spoon and if you touch it , the syrup will feel a little thick and slimy ). Don't let the syrup boil for a long time and thicken up too much though, it means less syrup. It will take about 15 minutes to boil the syrup. Once ready, remove from sto ve and allow to come to room temperature.

In a large bowl, mix the semolina and the baking soda. Then add the coconut, sugar and s alt and mix well. A dd the melted butter and yogurt and mix well with a spoon until well combined and it comes together. With 3/4 cup yogurt it all came together for me but you could add a little bit more if you have difficulty it combining everything . Either way, t he batter will be thick an d come together , almost like a dough . Lightly butter a 27 cm (about 10 inch) non-removable cake p an / pie plate before placing parchment paper (so that the paper doesn't move) and then lightly butter the sides and the bottom (i f you use a cake pan with removable bottom, there is a risk that the syrup runs down the sides). Spoon in the cake batter and even it out on top with a spoon. Allow it to rest for 15-20 minutes. Then cut the cake into diamonds or squares (before baking it). Place the blanched almonds or almond flakes in the middle of each diamond / square and gently press them down a little.

Bake the cake at 175 C (350 F) in a preheated oven, in the middle rack for about 20 minutes first. Take the cake out and gently cut it into diamonds / squares again (i f you cut the cake when it is fresh out of the oven, it might crumble. This is why it is good to cut it before it is fully baked). Place the cake back into the oven and bake for another 20-25 minutes until it looks golden and crisp on top. Take the cake out and spread the syrup slowly and evenly on top of the cake. Allow the cake to soak up the syrup for a couple of hours or overnight and cool down to room temperature . T hen cut the cake again when it has cooled down before serving . You can keep the cake refrigerated, and warm it up before serving . You have to warm it up before serving, otherwise it will feel like a brick. I don't warm up the whole cake, only the pieces that are to be served - a few seconds in the microwave is enough. You can keep it refrigerated for up to 1 1/2 weeks.


That looks awesome. Beautiful clicks

Så gott Rathai, detta gillas starkt! Önskar du kunde skriva dina recept på svenska också så sådana som mig får det enklare att laga till dom ) Även om man kan engelska så är det trixigt att konvertera måtten osv.

Looks perfect and sounds delicious!

Its eggless! I am inspired instantly. In love with your recipe, blog and pictures. Stunning!

OMG ! its tempting me.

oh my! yum, yum, yum! Can I just come eat at your house?!

The first time I tasted a sweet treat made with a touch of rosewater I thought my brain had gone wacky and my senses were lying to me. Nothing could taste that good!! This cake has left me in awe! It's beautiful and the recipe is just absolutely delicious! I really, really hope to make it some day!

My gosh, is this beautiful. Rathai, your cake is as gorgeous as it must be tasty.

What an amazing cake!! I love so your pictures so much ..especially how you have the recipe inside them on the blank white spaces. Very well done!!

Simply attracted me. Bookmarking right away. You have nice blog with nice collection of recipes.

Thank you everyone for visiting and leaving your feedback and comments. It means a lot to me.

Javisst kan jag ange måtten i dl också framöver. Det hade jag faktiskt inte tänkt på, eftersom jag har så få besökare från Sverige.

Thank you and so do you. As a matter of fact, I have been following your blog ever since I found it a long time ago. :)

Basbousa looks delicious Rathai..U won't believe, I bookmarked a recipe for basboussa loooo. ong back and whenever I see that bookmark in my tablet, I was wondering when am I gonna to do that? :)

As usual nice pictures and thanks for the recipe!

Thanks, Mahi. I know how it feels, I also have a looong to-do list. Some I don't have the courage to try for now and some I'm not sure whether my family would enjoy. I don't want to be the one to lick up the whole plate and put on massive weight. :)

Looks really delicious & perfect!!Love your presentation.

Looks delicious . Lov ur space n ur shots r really gorgeous. hapi to follow u. Glad if u do the same.

Subhie, thanks for dropping by my space and for your comment. Malaysian cuisine is one of my favorites and I'm really happy to follow you too.

Looks like a magazine cover..I don't know how you do it!

Thanks for ur visit dear. You have got an awesome space and the cake looks super yummy and very neatly presented..Beautiful clicks too.

Really magnificent recipe you have! I do very like it! In fact its been a long tome that I am looking for perfect and simple semolina recipe . Now I have found it! Thanks a lot!

Really mouthwatering cake..beautiful.

Wish You n Your Family A Very Happy & Healthy New Year Rathai!

Lovely cake. Never made cake with semolina before. Is it sticky or like any other cake texture ?

Kankana, thank you. It is definitely not sticky but the texture is a little different from cakes made from all-purpose flour. This cake is more dense. I think if you substitute some of the semolina with all-purpose flour and add a tsp of baking powder it will probably get a regular cakey texture.

Thank you everyone for dropping by and leaving your comments.

How did I miss this post! Making this sweet is not an easy thing..real challenging! Had tried them during my visits to middle east twice or thrice. SO rich and classic! Daring you tried it and made it perfect.

So what makes you keep away from blogging, Rathai? Come back. and post your lovely pictures and recipes, wont you? :(

Cant take my eyes off the pictures. esp the neatly lined almond halves topping the cake!! AWESOME!

Hey Rathai..h r u? Long time, no see?! Hope all izzzzz well! take care!

Sorry couldn't complete the sentence, something wrong with blogger.
Looks so moist. Once I had it at a restaurant it was too sticky and like a paste in your mouth.This looks a perfect.

just stopping by to say hey

OMG.. Very delicious and mouthwatering cake.. looks absolutely amazing.. thanks for the wonderful recipe.. Love it :)

Lovely creation there! it looks divine and soooo tempting. Beautiful clicks.

I have been looking for this recipe for a while. Thanks for posting this. Looks really pretty and yummy

I literally drooled looking at those pics. Outdoor residing envy is the worst.

Hello Rathai! Is there any mailing address where I can reach you?

Looks so very beautiful.. M drooling here.. Glad to be here and happy to follow you .. Try visiting me whenever you are free!

oh I like that it looks so tasty this so lovely cake i ever see here on internet.
i love eating that's why im too fat now :)
but most of the time what i eat are any kind of chocolates
like milk chocolate ,French macarons, and macarons london and so on.
well anyway that cake recipe above is interesting i wanna try that.

To be honest, I have no idea if it can be frozen. I usually put mine in the fridge. If you try to freeze this cake, do let me know how it worked. :)

Followed the recipe to the T. Turned out awesoooome. My eid went fabulous. Thanks alotml. Will make again for sure

I am really so happy to read your comment. Your comment made my day. :) I'm SO glad you liked it and thank you for your feedback!

Hi Rathai,
The Basbousa looks awesome, just the eggless recipe i was looking for. Can i replace the turkish youghurt with regular full cream yoghurt??
Beautiful clicks.

Thank you so much. :) Sorry for the late reply. Yes, I think you can replace the turkish yoghurt with regular full Cream yoghurt (assuming regular means it is unsweetened). Good luck and have a nice day!

Hi Rathai, tried yr recipe and we loved it. It was so light and yummy healthy. I didn't add the syrup just ate it plain. It was really good and will be making this again. Is it possible to add in some flour to make it fluffier? tks.

I am not sure how it might turn out with all-purpose flour. Maybe you could sift in some flour and add a tsp of baking powder in the recipe for a more fluffy and cake-like texture. I would recommend you use *some* semolina because it acts like a binder (since the recipe contains no eggs). Good luck if you intend to try it with all-purpose flour and let me know how it turns out. :)

Watch the video: طريقة عمل البسبوسة الاصلية فى المنزل مثل المحلات واسرارنجحها لذيذة وطرية (August 2022).