Step 1: Prepare the Syrup First
In a saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add lemon juice and optional rose/orange blossom water.
Let it cool completely.
👉 The syrup must be cool when poured over hot cake.
Step 2: Prepare the Batter
In a large bowl, mix semolina, coconut, sugar, baking powder, and salt.
Add yogurt, melted butter, and vanilla. Mix until combined.
Do not overmix — just blend until smooth.
Let batter rest for 10–15 minutes so the semolina absorbs moisture.
Step 3: Prepare the Pan
Grease a 9×9 inch baking dish with butter.
Spread batter evenly and smooth the top.
Step 4: Score & Decorate
Using a knife, lightly score the surface into squares or diamonds.
Place one almond in the center of each piece.
Step 5: Bake
Bake at 350°F (175°C) for 30–35 minutes or until golden brown on top.
For extra golden color, broil 1–2 minutes at the end (watch carefully).
Step 6: Add the Syrup
Immediately after removing from oven, pour the cooled syrup evenly over the hot cake.
You’ll hear it sizzle — that’s perfect!
Let it absorb completely for at least 1 hour before serving.
💡 Pro Tips for Perfect Basbousa
- Use fine semolina for softer texture.
- Don’t skip resting time before baking.
- Pour syrup slowly to ensure even absorption.
- Let it sit overnight for best flavor.
🧊 Storage
- Room temperature (covered): 3 days
- Refrigerator: up to 1 week
- Can be frozen (without syrup) for 1 month
🌿 Variations
- Add cream (Ashta) layer in the middle
- Use pistachios instead of almonds
- Replace coconut with extra semolina
- Add 2 tbsp tahini for deeper flavor
✨ Why You’ll Love This Recipe
✔ Soft and moist texture
✔ Perfect syrup balance (not overly sweet)
✔ Simple ingredients
✔ Authentic Middle Eastern flavor
If you’d like, I can give you:
• Egyptian-style Basbousa
• Cream-filled Basbousa (Basbousa with Ashta)
• Chocolate Basbousa twist
• Or a healthy lighter version
Just tell me which one you want next! 🍯