Name: Traditional Middle Eastern Basbousa (Semolina Cake with Almonds)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 cup semolina (preferably coarse); 3/4 cup sugar; 1 cup plain yogurt; 1/2 cup desiccated coconut; 1 teaspoon baking powder; 1/2 cup melted butter or ghee; 16 whole blanched almonds (for garnish); 1 cup water (for syrup); 1 cup sugar (for syrup); 1 tablespoon lemon juice (for syrup); 1 teaspoon rose water or orange blossom water (optional, for syrup)

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Basbousa is a traditional Middle Eastern semolina cake, soaked in fragrant sugar syrup and often garnished with almonds. With its moist texture and sweet, nutty flavor, it’s a beloved dessert served during holidays, family gatherings, and celebrations.

Why You’ll Love This Recipe

Basbousa is easy to make with pantry staples and requires no mixer. The semolina gives it a delightful texture, while the syrup adds rich sweetness. It stays moist for days and is perfect with coffee or tea. This dessert brings authentic Middle Eastern flavor into your home.

ingredients

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

Semolina
Sugar
Yogurt
Desiccated coconut
Baking powder
Butter or ghee
Whole blanched almonds (for garnish)
Water
Lemon juice
Rose water or orange blossom water (optional for syrup)

directions

Preheat oven to 350°F (175°C).
In a bowl, mix semolina, sugar, coconut, yogurt, baking powder, and melted butter until well combined.
Spread the mixture evenly into a greased baking pan.
Score into square or diamond shapes and place an almond in the center of each piece.
Bake for 30–35 minutes or until golden brown.
While baking, prepare the syrup: simmer sugar, water, lemon juice, and optional floral water for 10 minutes.
Pour the hot syrup over the hot cake once removed from the oven.
Let it absorb the syrup and cool before serving.

Servings and timing

Makes 16 squares
Prep time: 15 minutes
Bake time: 35 minutes
Total time: 50 minutes

Variations

Add ground almonds or pistachios to the batter for a nutty flavor.
Use orange blossom water instead of rose water for a different aroma.
Replace yogurt with buttermilk for a slightly tangy flavor.

storage/reheating

Basbousa keeps well at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate for up to a week. Reheat individual pieces in the microwave for 15–20 seconds if desired.

FAQs

What is semolina?

Semolina is a coarse flour made from durum wheat, commonly used in Middle Eastern and Mediterranean baking.

Can I make this cake without coconut?

Yes, you can omit the coconut, though it adds extra flavor and texture.

Can I use coarse or fine semolina?

Coarse semolina is preferred for traditional texture, but fine semolina works if that’s all you have.

Is Basbousa gluten-free?

No, as it contains semolina, which is made from wheat.

Can I use honey instead of sugar in the syrup?

It’s not traditional, but you can replace part of the sugar with honey for a different sweetness.

How do I keep the cake from being dry?

Ensure you pour the syrup over the cake while both are still hot so it fully absorbs the moisture.

Can I use oil instead of butter?

Yes, you can substitute oil, though butter or ghee gives better flavor.

Do I have to use rose or orange blossom water?

No, these are optional but add authentic aroma.

What if I don’t have blanched almonds?

You can use regular almonds or omit them entirely.

Can I freeze Basbousa?

Yes, freeze tightly wrapped slices for up to 2 months. Thaw at room temperature before serving.

Conclusion

Traditional Middle Eastern Basbousa is a timeless dessert that’s easy to make and deeply satisfying. Its unique texture and syrupy sweetness make it a perfect ending to any meal or a standout treat during festive occasions.

Traditional Middle Eastern Basbousa (Semolina Cake with Almonds)

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Traditional Middle Eastern Basbousa is a moist semolina cake soaked in fragrant sugar syrup and topped with almonds. It’s a sweet, nutty dessert often enjoyed during holidays and celebrations.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: Middle Eastern
Diet: Hindu

Instructions

Preheat the oven to 350°F (175°C) and grease a baking pan.
In a large bowl, combine semolina, sugar, coconut, yogurt, baking powder, and melted butter. Mix until well blended.
Spread the mixture evenly into the prepared pan and smooth the top.
Score the surface into square or diamond shapes and place a blanched almond in the center of each piece.
Bake for 30–35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
While the cake is baking, prepare the syrup: in a saucepan, combine water, sugar, and lemon juice. Bring to a boil, then simmer for 10 minutes. Stir in rose or orange blossom water if using.
Once the cake is out of the oven, immediately pour the hot syrup over the hot cake evenly.
Allow the cake to absorb the syrup and cool completely before cutting and serving.