Basbousa
Coarse semolina cake soaked in hot syrup straight from the oven, topped with almonds or coconut — an Egyptian dessert also eaten across the Levant and Arab world under names like nammoura and hareesa.
Vegetarian
⚠ Contains: Dairy, Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups coarse semolina
- 1/2 cup sugar
- 1 cup plain yogurt
- 1/2 cup melted ghee or butter
- 1 tsp baking powder
- 1/2 cup shredded coconut
- Whole almonds, for topping
- 1 1/2 cups sugar, for the syrup
- 3/4 cup water, for the syrup
- 1 tbsp lemon juice, for the syrup
- 1 tsp rosewater (optional)
Steps
- Make the syrup first by simmering the sugar, water, and lemon juice for 8-10 minutes until slightly thickened. Stir in the rosewater if using, and set aside.
- Mix the semolina, sugar, yogurt, melted ghee, baking powder, and coconut into a thick batter.
- Spread the batter evenly into a greased baking pan and score into diamond or square pieces. Press a whole almond into the center of each piece.
- Bake at 375F for 25-30 minutes, until golden.
- While still hot from the oven, pour the syrup evenly over the cake so it soaks in fully.
- Let cool before serving.