This basbousa (basboosa) recipe is our favorite Arabic semolina cake recipe. This dessert is also known as Namoura in Lebanon and Harisseh in Palestine.
- 2 cups semolina
- 1/2 cup yogurt
- 1/2 cup ghee
- 1/3 cup sugar
- 2 tbsp honey
- 1 1/2 tsp baking powder
- 1 tbsp tahini (to grease the pan)
- Pistachios, almonds, or pine nuts to decorate
- 2/3 cup sugar
- 2/3 cup water
- 1 tbsp orange blossom water
- 1 tbsp fresh lemon juice
- 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.
- 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.
- 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.
- 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.
- Pour the syrup onto the basbousa immediately after it's out of the oven.
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Serving Size: 1 slice
- Calories: 262
- Sugar: 20.3 g
- Sodium: 61 mg
- Fat: 9.5 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40.9 g
- Fiber: 1.2 g
- Protein: 4.4 g
- Cholesterol: 22 mg
Keywords: basbousa, namoura, harisseh, semolina, arabic semolina cake, Egyptian recipes, Syrian recipes, Palestinian recipes, middle eastern recipes, desserts, arab desserts, dessert recipes, Mediterranean cuisine, middle eastern cuisine, arabic semolina cake, basboosa