Basbousa recipe Middle East, North Africa
Basbousa recipe is a traditional semolina cake enjoyed across the Middle East, North Africa, and the Eastern Mediterranean. It is made from coarse semolina mixed with yogurt, sugar, and butter, then baked until golden and soaked in aromatic sugar syrup. The result is a moist, tender crumb with a delicate grainy texture, sweetened all the way through and often scented with orange blossom water or rose water. Basbousa is frequently garnished with almonds or coconut, making it both a comforting home dessert and a popular choice in bakeries for special occasions and religious holidays.
Ingredients for the Basbousa recipe:
- Coarse semolina: 250 g (90% total solids here and below)
- Sugar: 200 g (100%)
- Plain yogurt (whole milk, ~12% solids): 200 g (12%)
- Unsalted butter (melted, 84% total solids): 100 g (84%)
- Baking powder: 5 g (100%)
- Desiccated coconut (optional): 50 g (94%)
- Blanched almonds (for garnish): 20 g (96%)
Formulation for Basbousa’s syrup:
- Sugar: 250 g (100% total solids, TS)
- Water: 200 ml (0%)
- Lemon juice: 10 ml (0%)
- Orange blossom water or rose water: 5 ml (0%)
Final production yield: ~ 950 g. Finished product moisture ~ 22% (total solids ~ 78% after baking and syrup absorption).
Energy value: ~ 370 kcal per 100 g (primarily from semolina, sugar, and butter, with moderate fat and high carbohydrate content).
Technology and instructions for this Basbousa formulation:
Preheat the oven to 180 °C (356 °F). Grease a 25 × 20 cm baking tray with butter or oil. In a large bowl, combine semolina, sugar, baking powder, yogurt, and melted butter. Mix until just combined, then stir in desiccated coconut if using. Spread the mixture evenly in the tray, smoothing the surface with the back of a spoon. Score the surface into diamond or square shapes and place an almond in the center of each piece. Bake for 30–35 minutes until the top is golden brown.
While the cake is baking, prepare the syrup: combine sugar and water in a saucepan, bring to a boil, then add lemon juice. Simmer for 10 minutes, remove from heat, and stir in orange blossom or rose water. Allow the syrup to cool slightly. Once the Basbousa is out of the oven, immediately pour the warm syrup evenly over the hot cake. Let it soak for at least 1 hour before serving.
Recommendations for Basbousa formulation:
Use coarse semolina for the characteristic texture; fine semolina will produce a denser cake. Avoid overmixing the batter to keep the crumb tender. Ensure the syrup is warm but not boiling hot when poured over the cake to allow even absorption without making the surface soggy. Almonds can be replaced with pistachios or left out entirely for a smoother surface. Basbousa tastes better after resting overnight as the syrup fully permeates the cake. Store at room temperature in an airtight container for up to 5 days.