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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.

Ingredients

Units Scale
  • 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)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a baking pan.
  2. In a large bowl, combine semolina, sugar, coconut, yogurt, baking powder, and melted butter. Mix until well blended.
  3. Spread the mixture evenly into the prepared pan and smooth the top.
  4. Score the surface into square or diamond shapes and place a blanched almond in the center of each piece.
  5. Bake for 30–35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
  6. 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.
  7. Once the cake is out of the oven, immediately pour the hot syrup over the hot cake evenly.
  8. Allow the cake to absorb the syrup and cool completely before cutting and serving.

Notes

  • For best results, pour syrup while both cake and syrup are hot.
  • Coarse semolina provides traditional texture, but fine can be used if needed.
  • Optional floral waters add authentic aroma but can be omitted.
  • Reheat individual servings briefly in the microwave if desired.
  • Can be frozen for up to 2 months; thaw at room temperature before serving.

Nutrition

Find it online: https://tastyera.com/traditional-middle-eastern-basbousa-semolina-cake-with-almonds/