Basbousa Recipe, a Middle Eastern Semolina Cake

Soak the semolina in melted butter and mix well to cover every grain. Set aside.

Mix the yogurt, sugar, baking powder, and baking soda, then set aside to foam slightly.

Mix tahini and ghee (or melted butter) together, then grease your baking dish.

Mix corn flour and desiccated coconut together and add to the soaked semolina, mixing well.

Pour in the yogurt mixture and milk, folding gently without over mixing.

Transfer the mixture to the greased baking pan and pat down with fingers or a spatula.

Cut squares or diamonds in the mixture and top each with a whole almond.

Bake in a preheated oven at 180°C (350°F) for 30 to 40 minutes until golden brown.

Prepare the sugar syrup by simmering sugar, water, and lemon juice for 5 minutes, then add rose water or orange flower water.

Cut the basbusa again and pour the sugar syrup over it. Let it cool before serving.

Equipment Needed

Dietary

Allergens