Egypt’s Classic Semolina Cake “Basbousa”

Basbousa, a beloved dessert throughout the Middle East and North Africa, is a semolina cake soaked in fragrant syrup that balances a rich texture with delicate sweetness.

This traditional treat, rooted deeply in Egyptian culinary heritage, is celebrated for its moist crumb, subtly nutty flavor, and delightful coconut undertones. Unlike many cakes, Basbousa uses semolina flour rather than wheat flour, lending a uniquely grainy yet tender texture.

Whether served at festive occasions or as an everyday indulgence, mastering Basbousa offers a delicious glimpse into the region’s rich dessert traditions.

This guide will equip you with everything you need—from essential ingredients to baking tips—to create authentic, irresistible Basbousa at home.

Ingredients Checklist

Creating perfect Basbousa requires quality ingredients that contribute to its distinct texture and flavor. Below is a detailed list with explanations to guide you:

• Semolina (3 cups, coarse): The star ingredient, providing structure and texture. Coarse semolina yields a more rustic crumb.

• Plain Yogurt (1 cup): Adds moisture and slight tang, aiding in the cake’s tender crumb.

• Granulated Sugar (1 cup for batter + 2 cups for syrup): Sweetens both cake and syrup; quality sugar ensures a clean, bright sweetness.

• Unsalted Butter (½ cup, melted): Imparts richness and moistness; can substitute with ghee for a deeper flavor.

• Fine Coconut Flakes (1 cup): Enhances flavor and texture with a subtle tropical note.

• Baking Powder (1.5 tsp): Leavens the cake, creating lightness.

• Baking Soda (½ tsp): Reacts with yogurt’s acidity to help rise.

• Milk (¾ cup): Used to adjust batter consistency.

• Tahini Paste (2 tbsp): Optional but traditional, adds depth and slight nuttiness.

• Whole Almonds (about 24, for decoration): Classic garnish adding crunch and visual appeal.

• Water (1 cup for syrup)

• Orange Zest (1 tbsp): Infuses syrup with fresh citrus aroma.

• Lemon Juice (1 tsp): Balances syrup sweetness with acidity.

• Orange Blossom Water (1 tsp): Adds floral fragrance, signature to Middle Eastern syrups.

Step-by-Step Instructions

Follow these clear steps to create Basbousa that’s moist, flavorful, and beautifully textured.

Preparing the Syrup
A good syrup is essential for Basbousa’s signature moistness.

1. Combine 2 cups sugar, 1 cup water, orange zest, lemon juice, and orange blossom water in a saucepan.

2. Bring to a gentle boil, stirring until sugar dissolves.

3. Reduce heat and simmer for 10 minutes until slightly thickened.

4. Remove from heat and let cool completely before pouring over baked cake.

Mixing the Batter

1. In a large bowl, whisk together semolina, sugar, baking powder, baking soda, and coconut flakes.

2. Melt butter and add to the dry mix.

3. Stir in yogurt, milk, and tahini paste until fully combined. The batter will be thick but spreadable.

4. Let the batter rest for 15 minutes to allow the semolina to absorb moisture.

Baking the Basbousa

1. Preheat oven to 350°F (175°C).

2. Grease a 9×13-inch baking pan with butter or line with parchment paper.

3. Spread batter evenly in the pan, smoothing the top.

4. Score the batter into diamond or square shapes and place an almond on each piece.

5. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.

Soaking with Syrup

1. Immediately after removing Basbousa from the oven, pour cooled syrup evenly over the hot cake.

2. Let the cake absorb syrup for at least 1 hour before serving. This step is crucial for achieving the characteristic moistness.

Tips for Perfect Results

Perfect Basbousa depends on technique and ingredient quality. Keep these expert tips in mind:

• Semolina choice: Coarse semolina provides the ideal texture, but fine semolina can be mixed in for a smoother crumb.

• Rest the batter: Allowing the batter to sit before baking helps semolina swell and absorb liquids, resulting in moistness.

• Syrup temperature: Always pour cool syrup over hot cake to ensure proper absorption without sogginess.

• Baking time: Avoid underbaking to prevent a gummy center; the cake should be firm and golden.

• Storage: Store Basbousa covered at room temperature or refrigerated to retain moisture. Avoid refrigeration if serving within a day to prevent drying.

• Flavor variations: Experiment with rose water or cardamom in the syrup for aromatic twists.

• Allergen alternatives: Substitute almonds with pistachios or omit nuts for nut-free versions.

Serving Suggestions

Basbousa’s rich and syrupy sweetness pairs wonderfully with complementary accompaniments and creative presentations.

• Serve warm or at room temperature with a dollop of clotted cream (eshta) or lightly whipped cream to balance sweetness.

• Sprinkle with finely chopped pistachios or toasted coconut for added texture.

• Accompany with a cup of strong Turkish coffee or fragrant mint tea to enhance the cultural experience.

• For a modern twist, layer Basbousa with fresh berries or drizzle with honey and lemon zest.

• Use Basbousa as a base for layered desserts or cake trifles to impress guests.

Final Thoughts

Basbousa is more than just a cake — it’s a celebration of Middle Eastern heritage, combining simple ingredients into a deeply satisfying dessert.

Its unique texture and fragrant syrup make it stand out from typical cakes, offering a truly memorable eating experience.

By paying attention to ingredient quality, baking technique, and syrup preparation, you can recreate authentic Basbousa that captures the essence of tradition while delighting modern palates.

Whether for special occasions or everyday indulgence, mastering this recipe will enrich your baking repertoire with a versatile and irresistible classic.