Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
There's something about a warm piece of basbousa that just makes you feel good inside. The luxurious texture paired with the sweet syrup leaves me longing for sunny afternoons on a patio, sipping mint tea and enjoying the company of friends.
Honestly, if I had to pick a dish that encapsulates warmth and hospitality, basbousa would be at the top of the list. Now, picture this—served alongside a fresh fruit salad or paired with a dollop of yogurt—it’s bliss.
Basbousa, a beloved Middle Eastern dessert, has found its way into my heart and kitchen. It's simple, sweet, and utterly satisfying. Traditionally made with semolina, this cake is imbued with a syrupy richness that makes it an irresistible treat.
And with the addition of yogurt in this recipe, the cake becomes even more moist and tender. I often prepare it for gatherings, and believe me when I say it's always the highlight of the dessert table.
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At its core, basbousa is a semolina cake that is soaked in a sweet syrup, typically made with sugar and water. While traditional recipes vary by region, adding yogurt transforms this dessert. The yogurt not only enriches the flavor but also enhances the cake’s texture, giving it a delightful moistness that keeps you coming back for more. It's a sweet celebration of flavors that can instantly transport you to a bustling Middle Eastern market.
What sets this basbousa apart from other versions is the careful balance of ingredients and the incorporation of yogurt as a key player. While many recipes rely solely on water and sugar for moisture, my twist introduces yogurt for a deeper, more complex flavor profile and an unbeatable texture. Plus, I’ve streamlined the process to make it more approachable for everyone, ensuring that it’s both delicious and easy to whip up at home.
The taste of this basbousa is a beautiful blend of sweetness, nutty undertones from the semolina, and a subtle tang from the yogurt. Once drenched in syrup, each slice is a sweet hug. The top has a slightly crispy edge, while the inside remains tender and moist, making it hard to resist another piece. Topping it with roasted almonds or pistachios adds a nutty crunch that perfectly complements the softness of the cake.
- 2 cups coarse semolina
- 1 cup unsweetened shredded coconut
- ½ cup melted butter (1 stick)
- ⅓ cup granulated sugar
- 1 teaspoon baking soda
- 1 cup plain yogurt (or sour cream)
- ⅓ cup whole almonds, roasted or blanched (or use pistachios or cashews for garnish)
- For The Syrup:
- 2 cups granulated sugar
- 1 ½ cups water
- 1 tablespoon rosewater (optional but adds a lovely floral note)
- 1 teaspoon fresh lemon juice
- Additional Flavor Enhancer:
- ½ teaspoon vanilla extract
This combination keeps the classic flavor while enhancing the overall taste with the suggestions of vanilla and coconut, which elevate the experience without overwhelming it.
Ingredients From : gimmedelicious.com
Making basbousa is a satisfying experience, one filled with simple steps that yield delicious results. Trust me when I say, it’s simpler than you might think! Here’s how you can create this delightful dessert in just a few steps.
Start by preheating your oven to 400°F (200°C). While that warmth fills your kitchen, grab your favorite 9-inch square pan or an 8-inch square dish (you can also use a 9-inch round pie dish if you fancy). Grease it generously with butter or a splash of olive oil and set it aside. We want our basbousa to slide right out with ease!
In a large mixing bowl, combine 2 cups of coarse semolina with 1 cup of shredded coconut, ⅓ cup of granulated sugar, and 1 teaspoon of baking soda. Mix these dry ingredients well to ensure even distribution. It's essential to give the semolina a thorough blend here.
Now, take ½ cup of melted butter and pour it into the bowl. Using your hands (this is the fun part!), work the butter into the mixture. Your hands will be your best tools here. Ensure the butter is well incorporated and the mixture resembles coarse crumbs.
Next, add 1 cup of plain yogurt (or sour cream if you prefer). Keep mixing until everything is combined. The batter should feel thick and manageable, but not at all liquidy—like, think of it as a texture that you can press down with your hands.
Once thoroughly mixed, transfer the thick batter to your greased baking dish. Use your hands to press it down uniformly to about 1 inch thick. This step is essential for even cooking. Now, take a butter knife and gently cut a diamond or square pattern into the top of the batter. This not only looks nice but also helps the syrup soak in later.
Garnish the top of your cake by placing an almond or your chosen nut into each pre-cut section. Pop it into the oven and bake for 30 to 40 minutes. Keep an eye out for that beautiful bronze-brown color. If it seems to need a little extra boost, you can use the broiler for 1-2 minutes, but just be careful not to burn it.
While your basbousa is baking, let’s get that syrup ready! In a saucepan, combine 2 cups of sugar, 1 ½ cups of water, 1 tablespoon of rosewater, and 1 teaspoon of lemon juice. Stir it well on high heat until it comes to a rolling boil. Let it boil for about 10 minutes, keeping an eye on it. The syrup should thicken slightly and coat the back of a spoon when done.
Once your basbousa is beautifully browned, remove it from the oven and cut again along those pre-made lines. This will make serving easier later. Pour your warm syrup all over the hot cake, allowing it to soak into the slices for maximum flavor. Let it cool down before indulging—though I know it’s hard!
- Quality Ingredients: Opt for high-quality butter and yogurt, as they significantly affect the flavor and texture.
- Adjust Sweetness: If you're cautious about sweetness, consider lowering the sugar in the syrup slightly.
- Nut Choice: Experiment with different nuts on top. Walnuts or pecans can give another layer of flavor.
- Flavor Infusion: For an additional burst of flavor, try adding a pinch of cardamom powder to the batter.
- Serve Chilled: Some love it warm, but chilling it for a few hours in the fridge allows the flavors to deepen.
If somehow there are leftovers, you can store basbousa in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge, where it can last up to a week. Just allow it to come to room temperature or warm it up a bit before serving.
1. Fresh Fruit Salad: A side of fresh fruit salad complements the sweetness perfectly. Consider using berries or citrus fruits for a refreshing contrast.
2. Cardamom Coffee: Serve it with a cup of spiced coffee to enhance the flavors. The warmth of the coffee balances out the sweetness beautifully.
3. Ice Cream Scoop: A scoop of vanilla ice cream on the side adds a creamy texture that pairs wonderfully with the cake.
4. Mint Tea: Traditional mint tea is the perfect accompaniment for that refreshing touch after the richness of the basbousa.
5. Yogurt Drizzle: A drizzle of honey-sweetened yogurt on top creates a deliciously creamy finish to the cake.
1. Gluten-Free Flour: For a gluten-free option, use a gluten-free all-purpose flour blend.
2. Coconut Milk: Instead of yogurt, coconut milk can be used for a dairy-free version that still maintains richness.
3. Agave Nectar: Swap out granulated sugar for agave nectar in the syrup for a different sweet profile.
4. Almonds Paste: Incorporate a spoonful of almond paste in the cake batter for an extra-nutty flavor boost.
5. Greek Yogurt: Use Greek yogurt instead of plain yogurt for a richer, creamier texture.
There’s a special kind of joy that comes from sharing homemade sweets like basbousa. This recipe, with its delightful yogurt twist, brings comfort and happiness, whether you’re enjoying it after a family meal or serving it at a festive gathering.
The combination of textures and flavors makes it a standout dessert you can easily whip up in no time. So, dust off that mixing bowl, gather your ingredients, and treat yourself and your loved ones to this Middle Eastern delight. Happy baking!
Basbousa, a beloved Middle Eastern dessert, has found its way into my heart and kitchen. It's simple, sweet, and utterly satisfying. Traditionally made with semolina, this cake is imbued with a syrupy richness that makes it an irresistible treat.
Servings 12
- Quality Ingredients: Opt for high-quality butter and yogurt, as they significantly affect the flavor and texture.
- Adjust Sweetness: If you're cautious about sweetness, consider lowering the sugar in the syrup slightly.
- Nut Choice: Experiment with different nuts on top. Walnuts or pecans can give another layer of flavor.
- Flavor Infusion: For an additional burst of flavor, try adding a pinch of cardamom powder to the batter.
- Serve Chilled: Some love it warm, but chilling it for a few hours in the fridge allows the flavors to deepen.
I'm Rachel Garland, a registered dietitian and passionate home cook from Fairfield, California. My goal is to help busy people create quick, flavorful, and nutritious meals that fit into their hectic lives. Through my blog, I share simple, delicious recipes that make healthy eating easy and enjoyable!