Name: Honey-Soaked Semolina Triangles with Pistachios
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 1 cup semolina; 1/2 cup all-purpose flour; 3/4 cup sugar; 1 tsp baking powder; 1 cup plain yogurt; 1/2 cup melted butter; 1/4 cup milk; 1 tsp vanilla extract or rose water; 1/2 cup honey; 1/4 cup water; 1 tbsp lemon juice; 1/3 cup crushed pistachios

Jump to Recipe·Print Recipe

Honey-Soaked Semolina Triangles with Pistachios are a traditional Middle Eastern-inspired dessert featuring golden semolina cake, delicately cut into triangles, soaked in fragrant honey syrup, and finished with a generous sprinkle of crushed pistachios. Moist, aromatic, and slightly chewy, this dessert is as delightful to eat as it is beautiful to present.

Why You’ll Love This Recipe

This dessert is a perfect combination of texture and flavor. The semolina gives the cake a distinctive coarse, tender crumb, while the honey syrup infuses it with warmth and sweetness. The pistachios add a crunchy contrast that complements the rich syrup-soaked base. It’s a crowd-pleaser at celebrations, holiday tables, and tea-time spreads.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Semolina
All-purpose flour
Sugar
Baking powder
Yogurt
Butter (melted)
Milk
Vanilla extract or rose water
Honey
Water
Lemon juice
Crushed pistachios

Directions

Preheat the oven to 350°F (175°C) and grease a rectangular or square baking dish.
In a large bowl, combine semolina, flour, sugar, and baking powder.
Add yogurt, melted butter, milk, and vanilla extract (or rose water) to the dry ingredients and mix until a thick batter forms.
Spread the batter evenly in the prepared pan and smooth the top with a spatula.
Score the batter into triangle shapes and bake for 35–40 minutes or until golden brown.
While baking, prepare the syrup by combining honey, water, and lemon juice in a saucepan. Simmer gently for 10 minutes, then set aside to cool slightly.
Once the semolina cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake.
Let the cake absorb the syrup completely and cool to room temperature.
Garnish each triangle with crushed pistachios before serving.

Servings and Timing

Servings: 16 triangles
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Use orange blossom water or cardamom for a different aromatic twist.
Add shredded coconut to the batter for extra texture.
Replace honey with a sugar syrup for a more traditional Basbousa-style flavor.
Use almonds or walnuts in place of pistachios for variation.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Reheating: Warm slightly in the microwave for 10–15 seconds to soften before serving.

FAQs

Can I make this recipe ahead of time?

Yes, this dessert tastes even better after sitting for a few hours as the syrup fully soaks in.

What’s the difference between semolina cake and regular cake?

Semolina cake has a denser, coarser texture and absorbs syrup well, unlike traditional flour-based cakes.

Can I make it without yogurt?

You can substitute with sour cream or buttermilk for a similar texture and tang.

Is it necessary to pour the syrup while the cake is hot?

Yes, this ensures the syrup is absorbed fully, making the cake moist and flavorful.

Can I use maple syrup instead of honey?

Maple syrup can be used, but it will significantly alter the flavor.

Why is my semolina cake crumbly?

Ensure you used enough wet ingredients and didn’t overbake it. Letting the cake rest after syrup absorption also improves texture.

Can I freeze this dessert?

Yes, wrap the cooled triangles tightly and freeze for up to 2 months. Thaw at room temperature.

How do I cut perfect triangle shapes?

Score the batter before baking and follow the lines post-bake. Use a sharp knife for clean cuts.

Can I add flavorings to the syrup?

Absolutely—cinnamon sticks, cloves, or a splash of rose/orange blossom water work beautifully.

Is this dessert vegan?

As written, it includes dairy, but you can substitute with plant-based yogurt, milk, and vegan butter for a dairy-free version.

Conclusion

Honey-Soaked Semolina Triangles with Pistachios are a timeless dessert rich with tradition and flavor. Easy to prepare and elegant to serve, this sweet treat will impress your guests with its syrupy texture and nutty crunch. Perfect for religious festivals, tea-time, or simply a special ending to your meal.

Honey-Soaked Semolina Triangles with Pistachios

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Honey-Soaked Semolina Triangles with Pistachios are a Middle Eastern-inspired dessert featuring golden semolina cake soaked in fragrant honey syrup and topped with crushed pistachios for a moist, aromatic, and visually striking treat.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 16 triangles 1x
Category: Dessert
Method: Baking
Cuisine: Middle Eastern
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and grease a rectangular or square baking dish.
In a large bowl, mix semolina, flour, sugar, and baking powder.
Add yogurt, melted butter, milk, and vanilla extract or rose water. Mix until a thick batter forms.
Spread the batter evenly in the prepared pan and smooth the top.
Score the surface into triangle shapes.
Bake for 35–40 minutes until golden brown.
Meanwhile, combine honey, water, and lemon juice in a saucepan. Simmer for 10 minutes, then cool slightly.
Remove the cake from the oven and immediately pour the warm syrup over it.
Let the cake absorb the syrup and cool to room temperature.
Garnish each triangle with crushed pistachios before serving.