Basbousa Recipe: Moist Egyptian Semolina Dessert
Basbousa
Basbousa
Ingredients
- 300 grams of caster sugar
- 1 tablespoon of lemon juice
- 1 teaspoon of rose water or vanilla essence
- 350 grams of semolina
- 200 grams of caster sugar
- 45 grams of desiccated coconut (optional)
- 1 teaspoon of baking powder
- 120 grams of plain yogurt
- 240 milliliters of warm milk
- 115 grams of melted ghee, plus extra for greasing the dish
- 1 teaspoon of vanilla essence
- 1 teaspoon of tahini (optional)
- 20 grams of blanched almonds for decoration
Instructions
Step 1
Start by combining the sugar and 240ml of water in a small saucepan. Place it over medium heat and bring it to a rolling boil, watching closely so it doesn't bubble over. Once it's boiling, add a squeeze of lemon juice — this helps prevent crystallization and gives your syrup that beautiful clear finish. Let it simmer gently for about 5 to 10 minutes, until it thickens slightly and coats the back of a spoon. When it's ready, you'll notice it has a lovely amber hue and a syrupy consistency. Remove the pan from the heat and carefully stir in the rosewater — that floral aroma is going to make your kitchen smell incredible. Set the syrup aside to cool completely while you prepare the rest of your basbousa. Don't rush this cooling step; warm syrup will make your semolina cake soggy rather than letting it soak up that sweet, fragrant goodness.
Step 2
Grab a large mixing bowl and toss in your semolina, caster sugar, shredded coconut (if you're using it), and baking powder. Give those dry ingredients a good whisk to make sure everything's evenly distributed. In another bowl, whisk together your yogurt, milk, melted ghee, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and gently fold everything together with a spatula until just combined — don't overmix here, a few lumps are totally fine. Now comes the easy part: let that mixture sit for about 10 to 15 minutes while you get your oven ready and grab your baking dish.
Step 3
First, grab your 30cm round baking dish and give it a good brush with melted ghee, making sure to get it all over the bottom and up the sides. If you're using tahini, now's the time to swirl that in too — it adds such a lovely nutty depth. Take your basbousa mixture and spread it evenly into the prepared dish, then gently press those blanched almonds right into the top, spacing them out prettily. Pop it into the oven for about 30 to 35 minutes, and you'll know it's ready when the edges are golden brown and a toothpick inserted in the center comes out clean — look at that beautiful crust forming!
Step 4
**Step 4: The Grand Finale** Right out of the oven, your basbousa is going to look absolutely gorgeous — golden brown and bubbling slightly at the edges. Grab your cooled sugar syrup (it should be room temperature or slightly warm, never cold) and slowly pour it evenly over the entire surface. You’ll hear it sizzle and bubble up a bit — that’s exactly what you want! Let it sit undisturbed for about 10-15 minutes so all that sweet syrup gets soaked up into every corner. Then grab a sharp knife and cut into whatever shape makes you happy — classic diamonds or simple squares both work beautifully.
Nutrition Information
My Tip
Soak the semolina mixture for the full 15 minutes — this lets the grains soften evenly and prevents a gritty texture in your finished basbousa. The rest period makes all the difference!
Leftovers
Store leftover basbousa in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week — this keeps the syrup from soaking into the semolina and making it mushy. To reheat, warm individual pieces in a low oven (300°F) for 10 minutes to revive that golden crust.
Make It Your Own
Swap semolina for fine cornmeal and add 1 tsp orange zest to the syrup for a gluten-free twist with bright citrus notes.