Basbousa is a delicious Middle Eastern Semolina cake soaked in simple syrup that comes together in under an hour with minimal effort. The coarse semolina in the cake offers a unique texture distinct to this popular Middle Eastern dessert. This easy dessert is very much worth trying!
Growing up, this was one of the most nostalgic desserts that my mom would make for gatherings with friends and family. I now know why. It is easy to prepare, so tasty, and always a crowd-pleaser. So, check out what I think is the best basbousa recipe below!
What is Basbousa?
This beloved dessert goes by quite a few names and depends on the region. For example, in Palestine and Jordan, we often refer to this semolina cake as hareesa. Typically, hareesa is made without the use of coconut, however. In this recipe, coconut is used, so it is more recognized as basbousa which is also the name of it in countries like Egypt. Every region has a take on this dessert, but at the end of the day, it is a semolina cake soaked in simple syrup, distinguished by the almonds on top.
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What is Semolina?
Now that you know this cake is made entirely of semolina, you may be wondering what that is exactly. Semolina is a type of flour made of durum wheat, so this cake, for the record is not gluten-free. You will find semolina flour sold in different sizes but typically as fine or as coarse. For this cake, coarse semolina is used. The texture of the coarse semolina makes a big difference in this cake and will yield the best result.
You can find this product at any Middle Eastern grocery store and in Indian markets. I have even found them in mainstream supermarkets in the ethnic food aisle.
How to make this recipe:
- To start, prep a 9×13 baking dish with tahini paste. This will offer a slightly nutty taste to the bottom of the semolina cake. You can always use butter, ghee, oil, or nonstick spray in place.
- Then, you will combine the plain yogurt with the sugar, baking powder, and baking soda. This will start to bubble slightly and rise.
- Then, combine the coarse semolina flour with the melted butter and coconut.
- After that, add the yogurt mix and stir together.
- Lastly, pour the milk and mix until you have a cohesive batter.
- Pour into the prepped baking dish and score into a diamond or square piece. Top with almonds and bake!
- Make the simple syrup at this point which is just sugar and water, so it is ready once the cake is baked.
- Once the basbousa is baked, pour the simple syrup over the top while it is still hot. The semolina cake will soak all that sweetness and moisten the cake too. Please don’t be shy with the syrup; use it all!
- Now, this is the hard part…you have to wait for at least an hour until the cake is completely cooled before digging in, or you risk it crumbling. Plus, you want the syrup to be entirely absorbed by the cake before enjoying a piece.
How to Store this Basbousa Dessert:
This cake makes roughly 24 pieces depending on the size of the cuts. It is a great dessert to serve at a gathering, but if you have leftovers, this cake stores well.
I would recommend placing it in an airtight container and keeping it at room temperature for up to 3 days. After that, you can store it in the fridge, or you can do this from the get-go and take it out to keep room temperature before serving it for up to a week.
More Middle Eastern Desserts:
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Basbousa (Middle Eastern Semolina Cake)
Ingredients
- 1 cup Plain Yogurt
- 1 cup Granulated Sugar
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3 cups Semolina, coarse
- 1/2 cup Butter, unsalted, melted this is equivalent to 1 stick of butter
- 1 cup Fine Coconut Flakes in the store, this may be labeled as coconut powder or coconut macaroon. I get the Baladna brand from the Middle Eastern market
- 3/4 cup Milk
- 2 tbsp Tahini Paste this is used to coat the baking pan
- Whole Almonds enough for each piece of semolina cake. approx. 24 almonds
Simple Syrup
- 2 cups Granulated Sugar
- 1.5 cups Water
- Squeeze of lemon
Instructions
- Preheat the oven to 375 F. Prep your 9×13 baking dish by brushing the bottom of edges of the pan with the tahini paste.
- In a bowl, mix the yogurt, sugar, baking powder, and baking soda together. Set that to the side. You will notice the yogurt slighty bubble and rise.
- In another bowl, stir together the semolina with the melted butter until it begins to come together. At this point, fold in the coconut powder as well.
- Add the yogurt mixture into the semolina mixture and combine the two well. To this, add the milk. Mix until a cohesive batter comes together.
- Add the batter into the prepped baking pan spreading it out evenly. Tap the baking pan against a surface to release any air bubbles that may be in the batter before baking.
- The batter is thick enough to cut into pre baking. Cut into even squares or diamonds in the size of your preference. I got approx. 24 pieces out of my pan. See video above for demonstration.
- Add a whole almond to the center of each piece just tapping it gently into the batter. You can also add a sprinkle of coconut powder over the top of the batter if you would like before baking.
- Bake uncovered in the oven for 25-30 min on the bottom rack until the edges start to brown. Then, move the pan to the top rack for another 5-10 minutes so the whole cake gets a beautiful light brown color.
- While the cake bakes, prepare the simple syrup by stirring together the sugar and water until the sugar is completely dissolved. Let this simmer for about 8 minutes until it thickens and add a asqueezeof lemon at the end.
- Once the cake is out of the oven, re-inforce the previously cut lines by going over it again with a sharp knife. Then, pour the warm syrup all over the top of the semolina cake. The cake especially when warm will soak it up.
- Allow for the cake to cool completely for at least an hour before taking the slices out or you can risk it crumbling. You also want the cake to absorb all of the syrup. Enjoy a slice with a cup of tea or coffee!
Is it possible to omit the coconut?
Yes, but you should know that the coconut flavor won’t be prominent.
This basbousa recipe is absolutely divine. It’s not overly sweet which I love and the texture is perfect! not too crumbly or dense.
Thanks, Dania!
Definitely one of the best recipes out there! I have a few recipes that I swear by, and this one has become one of them! It’s very fluffly and I loved the texture! A must try
Thank you, Rachel!
Hi Fufu! Can you use plain greek yogurt for this recipe? Thanks -Rana
Hi Rana,
Yes, you can!
Thank you! I think j I picked up the flour or fine semolina. Does that work for this cake?
Hi Rana,
It must be coarse semolina.
This semolina cake is a must have and the perfect treat for anyone who needs a quick fix, or to satisfy a sweet craving. It’s perfectly moist and I love that it holds shape really well and doesn’t fall apart when trying to eat it. Its fragrant coconut taste is a game changer, it’s delicious. I can’t recommend this recipe enough. I definitely want to make it soon!
Thank you so much, Rula!!
I’ve tried a couple of recipes and non worked for me! This recipe was so easy to follow and came out absolutely delicious mashallah! I’m not a fan of this sweet but my hubby and kids are! I even had 2 pieces and They loved it and wanted more 😂😂
100/100 !!!
Thank you for this recipe! It’s going to be my go to for basbousa from here on!
Thanks so much, Saira! I am happy to hear that~
What size baking pan do you recommend ??
Hi,
I used a 9×13.
It was my first time trying basbousa and I absolutely loved it!! It’s the perfect amount of sweetness, and the texture is excellent: not too moist or too dry! It was also very simple to put together; it took me less than 20 minutes to put in the oven. I look forward to making it more in the future; it’s the perfect treat to serve to guests as well! I highly recommend this recipe to everyone!
Thanks so much!!
Hi, can I use honey instead of sugar in the simple syrup?
Hi, I never have, but you can probably warm honey to make it looser and pour it over the top. I never tried it, though!
Ive made this twice now. My coworkers loved it and ate it all.
very easy to make.
I’ve been gluten free for 2 years now, but as a Palestinian I miss all the amazing sweets. I trust Fufus recipes to taste great and so I experimented with semolina substitutes and I found the perfect thing (krusteaz honey cornbread mix). It tastes perfect, even my mother in law said so.
What a fantastic hack for those who are Gluten intolerant. Thanks for sharing.
I made this basbousa and it was absolutely devine. The recipe was easy to follow and the outcome was amazing and so moreish, such a delicious and simple recipe- will definitely be making it again!
Made this as an extra dessert to my sons birthday cake and my husband said it was the best he’s ever had. Both he and my older son are tough critics so this was a big deal. Tbh all your Arabi Sweet recipes are my go to. They always come out amazing. JAK for your hard work and efforts in providing us a pathway to continue to create and cook delicious traditional authentic dishes in our second generation homes.
Fail proof recipe!! Best of the best!
I made your Basbousa recipe and my husband could not get enough of it MashaAllah. It even tasted nicer the next day and he made sure he took every last crumb 🤣. It was soft, pillowy and moist! Thank you so much 🙏
forgot to rate it in my last comment but OBVIOUSLY 5 stars
I’ve made this basbousa recipe 2 times already and everyone loves it! 💕 way to impress guests 🥰 thank you!!
I recently got married and still so nervous about cooking/baking! My husband told me this was his absolute favorite dessert so I tried to surprise him with it during Ramadan. Of course I couldn’t try it until Iftar so I was nervous about him trying it too but once we did it was SO GOOD!!!! He said it was the best he’s ever had and believe me he’s a very picky eater! Thank you for posting this and for making it so easy to follow with the steps, pictures and ingredients!!
This is delicious!!!!!
Thank you soo much for your hard work on helping us make recipes we love but we’re scared to try! Thank you
I made this recipe for Eid, and it turned out AMAZING!! The only change I made was to do half coarse semolina and half fine semolina, but I followed everything else exactly as described. The cake was gone before Maghrib. We baked another one to share with the kid’s teachers, and they all requested the recipe as well. Definitely recommend!!
Best basboosa ever!!! Everyone loved it.😍
جزاك الله
Thank you for such an eazy & delicious recipe! Simply the best!
I love this and have been craving semolina cake for the past few days. I live close to a Yemen coffee shop and semolina cake is available there, as well as other delectable desserts. I am so happy to have this recipe. Thanks for the recipes, I love Middle Eastern food and can’t wait to try many things. Best wishes to you.
Rebecca, [email protected]
I love this and have been craving semolina cake for the past few days. I live close to a Yemen coffee shop and semolina cake is available there, as well as other delectable desserts. I am so happy to have this recipe. Thanks for the recipes, I love Middle Eastern food and can’t wait to try many things. Best wishes to you.
Rebecca
Can you use Fine semolina instead of coarse?
That is not recommended. It will change the texture of the cake.
I made this for my partner today. I’ve tried many different recipes and it “wasn’t right”. This recipe is finally the one! He was very happy, and kept asking for more. It’s very light and not too sweet. Absolutely delicious!! Thank you for sharing!!
Thank you for the high praises, Lupe. I am so happy it hit the spot!
wanted a simple to make recipe for my daughters culture day. Thus was perfect and tasted great! Tried to only have one slice but couldn’t help but have another! thank you
Amazing! I substituted cream of wheat and coconut milk. Highly recommend
This was my first time making Basbousa and I’m glad I found Haifa’s recipe because it was delish! Thank you Fufu 🙂
This recipe is so good! Not only was it quick and easy but very forgiving, too. I didn’t have the right coconut so I used medium ground and added a couple tbsp of coconut flour and it was absolutely divine. My husband, who doesn’t even like coconut had 4 pieces over 24 hours!
This recipe is simple and delicious! Great to make for gatherings.
I give this 5 stars for taste. I browned my butter for extra flavour. One issue I noticed is that the final cooled result was a bit crumbly and didn’t hold together all that well. Not sure why 🤷♀️
Hi!
Hmm not sure as to why that happened but maybe has to do with the coconut used. Also, make sure it is completely cooled before cutting and enjoying. The one I purchase is from the Arab store and is said to be fine coconut macaroon but upon searching coconut flour; it seems to resemble it.
I give this 5 stars for taste. I browned my butter for extra flavour. One issue I noticed is that the final cooled result was a bit crumbly and didn’t hold together all that well. Not sure why 🤷♀️
I ground up shredded coconut but it wouldn’t get that fine so not sure if that impacted the result?
Do you use coconut flour? I have that at home but you mentioned coconut powder and I’m not sure I’ve ever seen that. Do you mean coconut flour??
Hi
I tried your recipe and it turned out really good. I wanted to ask can you omit the milk ? what is the purpose of it? Also can I use 2 cups of semolina instead of 3?
HI,
I would not change anything in the recipe as it will yield the best results as is!
what brand did you use
for coarse semolina?
Whatever my local Middle Eastern store carries, typically baladna or ziyad.
Absolutely amazing! Great easy to follow recipe & it turned out amazing
I have made this recipe a plenty of times. And the basbousa tastes very delicious. I make basbousa for my business too. Its a very easy and fool proof recipe.
Thanks alot. ❤️
I added rose water to the syrup and it was so nice! kids love it, thank you
Turned out perfect! I’ve tried some other recipes but they all turned out hard and crumbly. Your recipe came out fantastic! Thank you!
i made these yesterday for a bake sale, they turned out SO good! they sold out so fast and everyone loved them! i used 2 cups of water instead of 1.5 for the syrup and added some orange blossom water to it as well! thank you so much for this recipe!!
Love this recipe! My child has an egg allergy so this is a perfect dessert for all of us to enjoy.
I love how fluffy the basboosa comes out, it has the perfect amount of sweetness-not overwhelming and can be adjusted by choosing how much syrup to add. The best part is we can have it for dessert and usually dive back into it for breakfast!
This is so good! I make it every few months. I’ve played around a bit with the coconut since some in my family don’t like it so I’ve found doing a bit less of the coconut and substituting a bit of coconut flour works! And! They all like it!
My batter was super liquid-y and I’m wondering if I need to use an electric mixer or just be more thorough with it? thanks!
Hi,
Is it possible that too much liquid was added accidentally when measuring? I have never had the batter be liquidy as the semolina tends to soak up the liquid and make it a thicker batter.
Very good
Followed the recipe word to word. I added some orange water(1 tsp) to the sugar syrup and it was delicous. Question – how long can I store the Basbousa?
Hi! Thrilled you enjoyed the cake; you can store it room temperature in an airtight container for up to 5 days then store in the fridge.
Do I pour all the syrup on? That seems like a lot of sugar. Thanks.
You can choose not to pour it all and add more per serving.
My absolute go to dessert recipe for a big crowd . Soooo yummy and simple to make
Okay this recipe is a game changer. My husband loves harissa but my kids and I are not a fan, until now!! This was the best recipe I have tried. It deserves more than a 5 star, it was perfect, and moist. This will definitely be the only recipe I use from now on. 😍
Very easy recipe to follow thankyou 🧡
I think we ended with a little too much syrup so it was very soaked in syrup and difficult to get pieces but the yeah was demolished within the day 😍
I’m always intimidated by Arabic sweets but I found this one in Heifa’s cookbook and decided to give it a go! Side note: I used fine semolina instead of coarse, and still got really great results! Super easy and beginner friendly. Just make sure your simple syrup is fully cooled, and let it absorb for 15-20 min before enjoying. 10/10!!
Hello would it be possible to substitute the milk for water and if I leave out the coconut flakes do I need more flour?
Hi Emina,
I would not substitute water for milk. Dairy offers a different texture and consistency to the cake. You should be able to omit the coconut flakes without adding more flour but if you feel like it is too loose then add 1-2 tbsp extra of flour.
Hello I was wondering for the coconut flakes do they have to be finely shredded.I can’t seem to find any that are.
Hi
Hi Lisa,
I would use fine coconut and not shredded here unless you don’t mind the texture of shredded coconut in desserts. It can be called coconut macaroon in the store or fine coconut flakes.
Hi ,
Is roasted semolina ok to use ?
Thanks
Mayanka
Hi
I’ve personally never worked with it so I cannot be sure but I think it will be okay.
Per usual this recipe is absolutely delicious.
I have made this 3 times now! I have made for Palestinians, Egyptians and May Canadians who had never tried before and every single person loved it! This was so easy to follow and the photos and timings were just so helpful, especially since I made this before ever having eaten it. I am so happy to have this recipe for the next time I need to bring something sweet to a party!
amazing simple recipe. loved the taste and texture!
This recipe is just amazing! Simple and really fun to make. My husband calls it “that really yummy cake” Thank you for sharing!! I do make it without the slminds(because he doesn’t like nuts😂) but it is a fantastic addition to our world!
Thank you, Victoria!
Delicious! Very light and airy and not overly sweet
Straightforward and delicious 😊. Thank you so much for sharing this recipe! I can’t wait to share this with my family.
These are amazing and very easy to make. It’s moist and delicious. Best basbousa recipe!!
Excellent recipe! The sweetness was just right, and the cake turned out perfectly moist. Definitely one I’ll be making on repeat! Thank you for sharing this delicious recipe! 😊