Basbousa (Middle Eastern Semolina Cake)

Basbousa is a delicious popular Middle Eastern cake made with semolina, coconut, and a floral sweet syrup. This easy recipe will guide you to create a moist, flavorful cake that’s perfect for any occasion. With its signature texture and aroma, basbousa will transport you straight to the heart of Middle Eastern kitchens.

Basbousa is more than just a dessert. It’s a sweet, syrup-soaked semolina cake that brings the warmth and hospitality of Middle Eastern kitchens straight to your table. With its nutty, fragrant flavors and irresistibly moist texture, this beloved treat is as simple to make as it is impressive to serve. You can also make some of my other favorite cake recipes like Revani cake, date walnuts cake, or Persian saffron cake.

Recipe Highlights: Basbousa

Cuisine: Middle Eastern

Flavor Profile: Sweet, nutty, and fragrant. The syrup, infused with orange blossom water, lends a delicate floral aroma, while the semolina and tahini create a rich, nutty base.

Primary Cooking Techniques: Mixing, Scoring, Baking, and Soaking

Skill Level: Beginner to Intermediate

Why You’ll Love This Recipe

• Easy and fail-proof: This recipe simplifies the traditional method without compromising flavor or texture.

• Authentic flavors: Made with semolina, coconut, and a syrup infused with orange blossom water, this basbousa delivers a true Middle Eastern experience.

• Perfect for gatherings: Basbousa is ideal for celebrations, holidays, or simply sharing with family and friends.

What is Basbousa?

Basbousa is a traditional Middle Eastern semolina cake soaked in fragrant sugar syrup. Middle Easterners know it by various names like hareeseh (or harrisa) in Lebanon and namoura in some Arab countries. They celebrate this dessert for its moist texture and sweet, aromatic flavor.

Its origins trace back to the Ottoman Empire, and over time, it has evolved into a variety of regional adaptations. Some versions include coconut, while others opt for plain semolina or even incorporate farina or flour. Basbousa’s hallmark is its rich syrup, which keeps the cake moist and sweet.

Ingredients

For the Syrup (Ater)

• Sugar: Sweetens the syrup perfectly. Use granulated sugar for a smooth consistency.

• Water: Acts as the base for dissolving the sugar and carrying the flavor.

• Orange Blossom Water: Adds a delicate floral aroma. It’s best not to substitute with rose water.

• Lemon Juice: Balances the sweetness and prevents the syrup from crystallizing. Freshly squeezed lemon juice is ideal.

For the Cake

• Coarse Semolina: The key ingredient that gives basbousa its signature crumbly texture. Use coarse semolina (not fine semolina) for a perfect consistency.

• Desiccated Coconut: Adds a subtle flavor and enhances the cake’s texture. Ensure it’s unsweetened for balance.

• Sugar: Granulated sugar ensures even distribution throughout the batter.

• Unsalted Butter: Adds richness and moisture. Fully melted butter blends seamlessly into the batter.

• Yogurt: Keeps the cake tender and moist. Use plain, full-fat yogurt for the best results.

• Milk: Helps create the perfect batter consistency. Room temperature milk prevents curdling.

• Baking Powder and Baking Soda: These leavening agents work together to create a light yet firm cake. Measure carefully for a balanced rise.

• Tahini: Used to grease the baking pan, tahini adds a nutty flavor and ensures the cake doesn’t stick. Brush generously for extra flavor.

• Almonds: The traditional garnish adds crunch and visual appeal. Place them on top of each slice before or after baking.

How to Make Basbousa

Step 1: Make the Syrup (Ater)

First, combine sugar, water, and lemon juice in a saucepan. Then, bring to a simmer over medium heat and let it cook for 10 minutes.

Stir in the orange blossom water, turn off the heat, and set the syrup aside to cool completely.

Step 2: Prepare the Cake Batter

Next, in a large bowl, mix the semolina, coconut, sugar, baking powder, and baking soda.

Add the melted butter, yogurt, and milk. Mix until well combined. Let the batter rest for 30 minutes—this step ensures the semolina absorbs the liquids, giving the cake its signature texture.

Step 3: Prepare the Pan

Now, preheat your oven to 350°F and grease a 9×13 pan with tahini, ensuring even coverage.

Step 4: Assemble and Bake

Pour the batter into the pan and smooth the top with a spatula. Then, score the cake into squares or diamonds and place an almond in the center of each piece.

Bake for 35 minutes or until golden and a toothpick comes out clean.

Step 5: Finish with Syrup

Remove the cake from the oven, and re-cut along the scored lines.

Finally, pour the cooled syrup over the hot cake and let it rest for at least 1 hour to absorb the syrup completely before serving.

Difference Between All-purpose Flour, Semolina, and Farina

When it comes to baking, the type of flour or wheat product you use can significantly impact the texture and flavor of the final dish. Basbousa’s unique character comes from the use of coarse semolina. That’s what sets it apart from desserts made with all-purpose flour or farina. Let’s break down the differences:

All-purpose Flour

This finely milled, versatile flour is a staple in most kitchens. We use it for everything from cakes and cookies to bread. Made from a blend of hard and soft wheat, all-purpose flour creates a smooth, uniform texture in baked goods. While it’s excellent for general baking, its fine grind lacks the distinct coarseness that defines basbousa’s signature crumbly texture. If you were to use all-purpose flour in basbousa, the result would be denser and less authentic.

Semolina

Derived from durum wheat, semolina is a coarser grind that plays a vital role in Middle Eastern and Mediterranean cooking. Its granular texture provides a delightful bite, giving basbousa its characteristic structure. One of semolina’s key advantages is its ability to absorb syrup thoroughly without becoming soggy or losing its shape. This quality ensures that each slice of basbousa is moist, flavorful, and perfectly textured. Moreover, coarse semolina is particularly ideal for desserts like basbousa, as it enhances the crumbly yet tender consistency that makes this cake so special.

Farina

Often used in hot cereals like Cream of Wheat, farina is a finely ground wheat product that falls between all-purpose flour and semolina in terms of texture. While it’s less coarse than semolina, farina retains a bit of graininess. Although it can be used as a substitute for semolina in some recipes, it doesn’t provide the same level of structure or ability to absorb syrup as semolina does. Using farina in basbousa may result in a softer cake that lacks the authentic crumbly texture semolina delivers.

Why Semolina is the Best Choice for Basbousa:

Semolina stands out because of its coarse texture and high protein content, making it perfect for absorbing the orange blossom syrup without breaking apart. This ability allows basbousa to maintain its integrity while delivering a moist and flavorful dessert. While all-purpose flour and farina have their places in the kitchen, semolina’s unique properties make it the ideal choice for this iconic Middle Eastern dessert.

How to Cut and Serve Basbousa

Cutting and serving basbousa is an art in itself, reflecting the care and tradition that go into preparing this beloved Middle Eastern dessert. Proper cutting not only enhances its presentation but also ensures that every piece is evenly soaked in the fragrant syrup.

Scoring Before Baking

The first step is to score the batter before placing it in the oven. Use a sharp knife to lightly mark the surface of the batter in the pan, creating a grid of squares or diamond-shaped pieces. In addition, scoring before baking allows the heat to distribute evenly across the batter and ensures that the syrup will later seep into each piece without any barriers. Be gentle during this step to avoid tearing the batter.

Re-cutting After Baking

Once the basbousa is baked to a beautiful golden brown, let it cool slightly before re-cutting along the pre-scored lines. This step is crucial because the batter firms up during baking, making it easier to achieve clean, well-defined slices. Furthermore, the re-cutting also allows the syrup to penetrate deeper into each piece, ensuring that every bite is perfectly moist and flavorful.

Topping with Almonds

Almonds are a classic garnish for basbousa, adding both visual appeal and a delightful crunch. Traditionally, a single almond is placed on each piece. You can either place the almonds on top before baking—pressing them gently into the batter—or after baking for a more decorative touch. Either way, the almonds create an inviting contrast to the soft, syrup-soaked cake.

Serving Basbousa

Basbousa can be served warm, straight from the oven, or at room temperature. Warm basbousa is especially comforting, with the syrup still slightly gooey, while room-temperature basbousa has a firmer texture that allows the flavors to meld beautifully. Pair it with a cup of hot tea or coffee for a classic Middle Eastern experience.

Variations and Substitutes

No coconut? Simply omit it for a more traditional semolina cake.

Toppings: Replace almonds with pistachios, pine nuts, or shredded coconut for a different and taste.

Different syrup flavors: While orange blossom water is traditional, you can experiment with rose water for a floral twist, just remember you’re completely changing the flavor profile.

How to Store Basbousa

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Basbousa can be refrigerated for up to a week. Reheat in the microwave for a few seconds before serving.

Freezer: Wrap individual pieces in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions