Basbousa is a semolina cake made with coarse semolina, ghee, honey, and yogurt, then topped with orange blossom simple syrup. It's similar to Lebanese namoura semolina cake except that it uses coarse semolina. This recipe is the easiest, most delicious classic basbousa dessert recipe.

Basbousa is one of those desserts that every Arab household has a version of, and here I'll be sharing my Teta's recipe. She never really wrote things down, so I had to experiment until I got the most perfect, moist, sweet, and crumbly basbousa just like Teta used to make.

What is Semolina?

Made from a hard type of wheat called durum wheat, semolina is basically just a coarser flour. It's usually used in pasta, bread, as well as baked goods, but it's super well known for being used in semolina porridge. This is because it absorbs liquid really well. You'll usually find it at your local supermarket in the flour section.

In Syria, Semolina is very commonly used in numerous desserts and baked goods like maamoul and mamouniyeh, and is what gives them their distinct grainy texture. Additionally, it's commonly served in savory dishes as couscous in place of rice.

How To Make Basbousa

Mix the semolina, sugar, and baking powder in a bowl. In another bowl, melt the ghee in a microwave. Mix in the honey with the melted ghee. Add the ghee and honey mixture to the dry semolina mixture. Mix until fully blended. Add the yogurt and blend until squishy, but don't overwork the dough.

Grease a 12" (30 cm) round baking pan (or equivalent in size) with tahini. Lightly press the dough into the pan evenly. Let the dough rest for at least an hour. Teta's recipe is the only one I know that calls for resting the dough. But trust me, it makes a world of difference. I promise you'll have the perfect, delicate basbousa every single time.

Prepare the simple syrup while the basbousa dough is resting. To make the simple syrup, dissolve the sugar in water in a saucepan on the stovetop. Add lemon juice. Stir until the simple syrup thickens up. Add orange blossom water. Set aside.

Heat the oven to 350 ℉ (180 ℃). Cut the basbousa cake before you bake it. I found that cutting it before I bake makes sure the lines are clean-cut, and the syrup is absorbed much more evenly. Garnish with pistachios or nuts of choice. Bake for 18 to 22 minutes at 350 ℉ (180 ℃).

ALWAYS have your syrup ready to pour onto your semolina cake the second it comes out of the oven. You have to pour it on when it's really hot so it can absorb the liquid without turning into a syrupy mess. You'll see how it absorbs the liquid as soon as it's poured on.

Basbousa Dough Tips

Don't overwork the dough. When I make basbousa semolina cake, I always mix the dry ingredients with melted ghee first and then add the yogurt. Only mix until it's fully incorporated. This will make sure your semolina doesn't absorb the liquid from the yogurt, which will probably leave you with a rubbery texture instead of a moist, crumbly one, which is what you're going for.

Variations

Semolina cake is a classic in almost every Arab household. Although it's most commonly known as basbousa, Palestinians and Syrians call it harisseh, Lebanese call it namoura, Armenians call it Shamali, and there are Persian, Kuwaiti, and Greek versions of it as well. Some people add shredded coconut or coconut flakes, some cover the top in mixed nuts, and some add saffron. There are so many versions of this decadent dessert that you'll probably find different tips and tricks in each household. My family prefers Teta's plain basbousa, without coconut, and we'll even make it without the nuts. It's just that good on its own.

📋 Recipe

Basbousa Semolina Cake

Author: Samara Alkhammach

Course: Dessert

Cuisine: Middle Eastern

Prep: 1

Cook: 20

Total: 1 20

5 from 4 votes

Print Pin Rate

Servings 12

This basbousa recipe is our favorite Arabic semolina cake recipe made from coarse semolina, ghee, sugar, honey, yogurt, and orange blossom simple syrup.

Ingredients

US Customary - Metric

Semolina Cake

2 cups coarse semolina
½ cup yogurt
½ cup ghee
⅓ cup sugar
2 tablespoon honey
1 ½ teaspoon baking powder
1 tablespoon tahini to grease the pan
Pistachios almonds, or pine nuts to decorate

Simple Syrup

⅔ cup sugar
⅔ cup water
1 tablespoon orange blossom water
1 tablespoon fresh lemon juice

Instructions

Make the dough. Mix the semolina, sugar, and baking powder. In another bowl, melt the ghee in the microwave and mix in the honey until fully incorporated. Pour the ghee into the bowl with the semolina mixture and mix until all the semolina is incorporated. Add in the yogurt and mix until you have a squishy dough. Grease a 12-inch round baking pan (or a similar size rectangular pan) with tahini and lightly press the dough into it until smooth and even. Let rest uncovered for at least an hour.
Make the simple syrup. While the dough rests, start on your simple syrup by dissolving the sugar and water in a saucepan on the stove. Bring to a boil and add the lemon juice, stirring until it thickens. Add in the orange blossom water, then set aside for when the basbousa is ready.
Bake basbousa. Preheat the oven to 350 ℉ (180 ℃). Cut diagonal lines into the basbousa so you have diamond shapes, and garnish with nuts of choice. Bake for 18-22 minutes or until the top is golden.
Drizzle simple syrup. Pour sugar syrup on top as soon as it's out of the oven, and wait for all the syrup to be absorbed before serving.

Notes

Pour the syrup onto the basbousa immediately after it's out of the oven.
Storage: Store this basbousa semolina cake recipe in an airtight container at room temperature for up to 1 week.
Ingredient Notes:
- Coarse Semolina: You'll need coarse semolina for this recipe. This Arabic cake should be crumbly and grainy in a way, and fine semolina won't give it the right texture.
- Yogurt: You can use any type of yogurt. I've made it with full fat and low-fat yogurt, and Greek yogurt was the only one that didn't work. So, only avoid Greek yogurt.
- Tahini: You can use olive oil, ghee, or vegetable oil too. You only need a little bit to grease your baking pan.
- Raw Nuts: I like garnishing my basbousa semolina cake with pistachios. You can use almonds, pine nuts, or cashews, or just leave it plain.
- Orange Blossom Water: I always make my simple syrup with orange blossom water. It just adds that special touch.
- Lemon Juice: My aunt taught me to add a tiny bit of lemon juice to my simple syrup to intensify its flavors and thicken it up faster.
- Ghee: I've tried to make basbousa with regular butter, but ghee or clarified butter really is the key to getting the perfect flavor.

Nutrition

Delicious Middle Eastern Desserts

For more delicious Middle Eastern desserts, try atayef, mafroukeh, and stovetop rice pudding.

Semolina Desserts