Quirky Foodster
  1. Back

Desserts

Basbousa

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
35 min
Cook

Ingredients

  • 300 g (2 cups) Fine semolina
  • 200 g (3/4 cup) Plain yogurt
  • 150 g (3/4 cup) Sugar
  • 120 g (1/2 cup) Melted butter
  • 1 tsp Baking powder
  • 9 Blanched almonds, for topping
  • 300 ml (1.25 cups) Water
  • 1 tsp Fresh lemon juice

Method

  1. Preheat the oven to 180°C (350°F) and grease a baking dish.
  2. Mix the semolina, sugar, yogurt, melted butter and baking powder together until smooth.
  3. Spread the batter evenly into the prepared dish.
  4. Score the top into diamond or square shapes and press a blanched almond into the centre of each.
  5. Bake for 30–35 minutes until golden brown.
  6. Meanwhile, make the syrup by simmering water, sugar and lemon juice for 8 minutes until slightly thickened.
  7. Pour the warm syrup evenly over the hot cake as soon as it comes out of the oven, and let it soak in before
  8. serving.

Introduction: A dense, syrup-soaked semolina cake, basbousa is a staple of Egyptian sweet shops and home kitchens alike, often marked in diamond shapes and topped with an almond before baking.

Cultural Background: A dense, syrup-soaked semolina cake, basbousa is a staple of Egyptian sweet shops and home kitchens alike, often marked in diamond shapes and topped with an almond before baking.

Tips: – Pouring hot syrup over a hot cake helps it absorb evenly without becoming soggy. Scoring the shapes before baking makes for clean, neat pieces once cool.

Variations: – Coconut is added to the batter for a version known as basbousa bil goz el hind. Tahini is sometimes brushed on the dish before baking for a nutty base layer. Vegetarian as written; use plant-based yogurt and butter for a vegan version.

Storage: Store at room temperature, covered, for up to 4 days.

Reheating: Best served at room temperature; a brief warm-up in the microwave restores softness.

Nutrition: Calories: 310 kcal | Protein: 5 g | Carbs: 44 g | Fat: 13 g | Fiber: 1 g

FAQs:

Q: Why does basbousa need syrup poured on while hot?

A: Hot syrup on a hot cake absorbs evenly, keeping the cake moist without becoming waterlogged.

Q: Can I make basbousa without yogurt?

A: Yogurt is traditional for tenderness and tang, but coconut milk is a common substitute.

© Arscale 2026