Easy Basbousa Recipe

Basbousa is a traditional Middle Eastern semolina cake that’s both simple and delicious. With its delicate blend of semolina, coconut, and tahina, and soaked in a fragrant saffron syrup, this cake is a sweet and comforting treat. This easy Basbousa recipe is perfect for anyone craving a quick and delicious dessert.

More Middle Eastern Recipes To Try – Almond Ghoraybah Cookies, Qatayef – Egyptian Filled Pancakes, Musakhan Sambousik, Talbina, Skillet Eggs in Tomato Sauce, Shish Tawook

About This Recipe

Basbousa, also known as Hareeseh or Revani, is a beloved Middle Eastern dessert known for its sweet, moist texture and deliciously fragrant flavors. This classic semolina cake is a staple at festive gatherings and special occasions, offering a perfect blend of simplicity and indulgence. Traditionally made with just a few key ingredients, basbousa is celebrated for its ease of preparation and satisfying taste.

This easy basbousa recipe without yogurt or milk brings the rich, traditional flavors of Middle East in your kitchen. With a base of semolina and coconut, combined with the sweet notes of condensed milk and citrus, and topped with a golden syrup, this recipe creates a moist, tender cake that’s sure to impress.

Basbousa Ingredients

To make Basbousa, a traditional Middle Eastern semolina cake, you’ll need the following ingredients:

• Semolina: The primary ingredient that gives Basbousa its distinct texture.
• Ghee: Adds richness and moisture to the cake.
• Desiccated Coconut: Provides a subtle coconut flavor and enhances the cake’s texture.
• Sweetened Condensed Milk: Adds sweetness and creaminess to the cake.
• Tahina: A touch of sesame paste that gives depth to the flavor.
• Baking Powder: Helps the cake rise and become fluffy.
• Water: Combines the dry ingredients and keeps the cake moist.
• Juice of Lime & Orange: Adds a tangy citrus flavor that balances the sweetness.
• Pistachios: Used for garnish, adding a crunchy texture and nutty flavor to the top of the cake.
• Sugar: The base of the syrup, providing sweetness.
• Water: Helps dissolve the sugar and create the syrup.
• Saffron strands: Adds a luxurious flavor and a beautiful golden color to the syrup.

Basbousa – Your New Favorite Middle Eastern Treat!

Basbousa is a cherished traditional Middle Eastern cake, known for its rich, syrup-soaked texture. Made primarily from semolina, this dessert is enjoyed under various names across different regions, such as Revani, Nammoura, Hareesa, Shamali, and Pastusha. While the recipe may vary slightly from place to place, the essence remains the same—a fragrant, syrup-soaked cake that’s both indulgent and satisfying.

One of the reasons Basbousa is so beloved is its simplicity in preparation and its ability to stay fresh for an extended period. This makes it an ideal choice for special occasions, especially during Iftar (the meal to break the fast during Ramadan), when a sweet treat is much appreciated. Despite its simplicity, Basbousa is quite filling, so a small piece goes a long way.

Traditionally, Basbousa is adorned with nuts like pistachios, cashews, or almonds, which are placed on top before baking. As the cake bakes, the nuts gently settle into the batter, adding a delightful crunch and a touch of elegance to each piece. This combination of rich semolina, aromatic syrup, and the nutty topping makes Basbousa a truly special dessert that’s enjoyed across the Middle East and beyond.

My Style Basbousa Recipe

I decided to make a few changes to the traditional recipe by adding saffron to the syrup for an extra layer of flavor and sprinkling freshly chopped pistachios on top after baking. The nutty flavor of tahina in Basbousa adds a subtle depth and richness to the cake, enhancing its overall taste with a warm, earthy note that perfectly complements the sweetness and texture of the semolina.

In this version, the coconut truly shines as the star of the dessert, while the ghee adds richness, and the sweetened condensed milk gives the cake a wonderfully dense texture. Unlike a light, airy cake made with flour, this Basbousa has a satisfying crumb, thanks to the semolina. In essence, if you’re familiar with Indian sweets, you might think of it as an Arabic “Mithai.”

Tips for Making the Best Basbousa

1. Use Fresh Ingredients
   • Semolina: Ensure your semolina is fresh and not expired for the best texture. Use fresh desiccated coconut for a richer flavor.
2. Preheat the Oven
   • Always preheat your oven to the recommended temperature before baking. This ensures even baking and a perfectly golden crust.
3. Mix Ingredients Gently
   • When combining the batter, mix gently to avoid overworking the semolina, which can lead to a dense texture. Stir until just combined.
4. Level the Batter
   • Use a spatula to level the batter evenly in the baking tin. This helps ensure an even rise and a uniform golden color.
5. Bake Thoroughly
   • Make sure to bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean. This ensures that the cake cooks through completely
6. Prepare the Syrup in Advance
   • Make the syrup while the cake is baking or cooling. This allows the syrup to slightly cool, which helps it soak into the cake better.
7. Soak the Cake Warm
   • Pour the warm syrup over the hot cake as soon as it comes out of the oven. This helps the syrup to be absorbed more effectively, making the cake moist and flavorful.
8. Let It Cool Properly
   • Allow the cake to cool to room temperature before cutting it. This makes it easier to cut cleanly and helps the syrup to set properly.
9. Cut with Care
   • Use a sharp knife to cut the cake into diamond shapes or your preferred shapes. Wipe the knife between cuts to keep the edges clean and neat.
10. Garnish for Extra Flair
    • Add chopped pistachios, rose petals, or a sprinkle of shredded coconut on top for added texture and visual appeal. Garnishes not only enhance the look but also add delightful flavors and crunch.

By following these tips, you’ll ensure that your basbousa is moist, flavorful, and perfectly textured, making it a hit for any occasion!

This recipe is by Kate of Aapplemint.com is part of Global Ramadan Event – Joy From Fasting To Feasting.