Egypt Levant Basbousa recipe

Basbousa (also known as Hareeseh or Revani in some regions) is a classic Middle Eastern syrup-soaked semolina cake. This tender, moist confection is made from coarse or fine semolina, yogurt, and butter or ghee, then baked until golden and drenched in fragrant sugar syrup infused with lemon and floral waters. With its slightly grainy texture and delicate sweetness, Basbousa sits at the crossroads of a cake and a pastry, making it a treasured dessert for festive tables, family gatherings, and tea-time indulgence. Often garnished with almonds, pistachios, or coconut, it is a staple among Middle Eastern baked goods and syrupy treats.

Basbousa recipe

Ingredients for the cake batter:

• Semolina (fine or medium): 250 g

• Desiccated coconut (unsweetened): 50 g

• Sugar: 100 g

• Yogurt (plain, full-fat): 250 g

• Butter (melted, unsalted): 100 g

• Baking powder: 1 tsp (4 g)

Recipe of basbousa syrup:

• Sugar: 200 g

• Water: 150 ml

• Lemon juice: 1 tbsp (15 ml)

• Rosewater or orange blossom water: 1 tsp (optional)

Technology and instructions for this recipe:

Prepare the syrup first: in a small saucepan, combine sugar and water, bring to a boil, then add lemon juice. Lower the heat and simmer gently for 8–10 minutes until slightly thickened. Add rosewater or orange blossom water at the end. Allow the syrup to cool completely before pouring over the cake.

In a mixing bowl, combine semolina, coconut, sugar, baking powder, melted butter, and yogurt. Stir until well blended into a thick batter. Transfer the mixture into a greased 20×20 cm baking dish or similar-sized pan. Level the surface with a spatula and score into squares or diamonds. Optionally, place a blanched almond or halved pistachio in the center of each piece.

Preheat the oven to 180°C (355°F). Bake for 30–35 minutes, or until the top is golden brown and the cake springs back lightly when touched. Remove from the oven and immediately pour the cooled syrup evenly over the hot cake. Allow the basbousa to rest for at least 1–2 hours so the syrup fully absorbs. Serve at room temperature, cut along the scored lines.

Recommendations for Basbousa formulation:

• Use good-quality semolina — fine for a softer texture, medium for a slightly coarser bite.

• For richer flavor, replace part of the butter with ghee, which adds a nutty, pastry-like aroma.

• Yogurt should be full-fat to keep the cake moist and tender.

• Always cool the syrup and pour it over the hot cake to ensure the crumb absorbs it without becoming soggy.

• Avoid over-baking — the cake should be golden, not dry, for the best melt-in-the-mouth effect.

• Adding coconut enhances aroma and gives the cake a confectionery-like chew; it can be omitted for a classic smooth texture.

• Basbousa pairs beautifully with mint tea, Arabic coffee, or sweetened black tea, making it an ideal companion to other Middle Eastern pastries and desserts.

• Store covered at room temperature for up to 3 days; refrigerating will firm the texture, but a gentle reheat restores softness.