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Middle Eastern Basbousa Semolina Cake served on a plate

Middle Eastern Basbousa Semolina Cake

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Basbousa is a traditional Middle Eastern semolina cake with a moist, grainy texture created by coarse semolina and yogurt. It is baked at 350°F and soaked in a floral sugar syrup after baking to maintain its signature texture without becoming soggy. Scoring the cake before baking prevents cracking and ensures clean slices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 2 cups semolina coarse grind only
  • 1 cup sugar
  • 1 cup yogurt plain, thick
  • 0.5 cup butter melted and slightly cooled (or ghee)
  • 2 teaspoon baking powder
  • 0.5 cup coconut flakes optional
  • 0.25 cup whole milk optional splash to thin batter
  • 1.5 cups sugar for syrup
  • 1 cup water for syrup
  • 1 tablespoon lemon juice for syrup
  • 1 tablespoon rose water or orange blossom water added to syrup after cooking
  • 0.33 cup almonds or pine nuts whole, for pressing into batter

Method
 

  1. Preheat oven to 350°F. In a bowl, combine coarse semolina, sugar, plain yogurt, melted butter, and baking powder until smooth. Fold in coconut flakes if using. If the batter is too stiff, add a splash of milk to achieve a thick but pourable consistency.
  2. Grease a 9x9-inch pan and pour the batter in. Smooth the top. Use a sharp knife to score diagonal lines forming diamond or square shapes. Press one whole almond or pine nut into the center of each piece.
  3. Bake on the center rack for 30-40 minutes until the top is golden brown and edges slightly pull away from the pan. A toothpick inserted should come out clean.
  4. While the cake bakes, prepare the syrup: Combine sugar, water, and lemon juice in a small saucepan and bring to a boil. Simmer for 8-10 minutes until slightly thickened. Remove from heat and stir in rose water or orange blossom water. Let syrup cool to warm temperature.
  5. Remove the baked cake from the oven and immediately pour the warm syrup evenly over the surface. The cake should sizzle and soak in the syrup. Let rest for 20-30 minutes to fully absorb the syrup and set the texture before serving.

Notes

  • Always score the cake before baking to prevent cracking and ensure even syrup absorption.
  • Use only coarse semolina for the authentic grainy texture of basbousa; fine semolina or flour will produce a regular cake texture.
  • Let the syrup cool to warm before pouring to avoid making the cake soggy or preventing proper absorption.

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