Basbousa is a semolina cake popular in the Middle East as well as the countries along the Eastern Mediterranean shores. The cake itself is not too sweet but it is soaked with a sugar syrup scented with rose water.
It is very easy to prepare and the best thing we like about it is that you can make it ahead and serve it as a no-fuss dessert. We prefer to prepare the batter a day ahead then bake it just before the guests arrive. This ensures that we get the smell of freshly baked basbousa filling the house. Do this if your guests will be staying for a few hours as the basbousa needs to cool down before removing from the baking pan.
The eggs in the recipe can be replaced with a ¼ cup of yoghurt, and the coconut can be replaced with coarse semolina. We have another great recipe for basbousa that we hope to share with you in the future.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Basbousa
Syrup
Method
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Steps for preparing the basbousa Combine the sugar, water and lemon juice. Boil for 10 minutes.
Add the rose water and stir well.
Boil the almonds for 1 minute and then rinse with cold water. Slip the skins off.
Combine all the ingredients for the basbousa and mix well.
Transfer the batter to a 9″x13″ (23cm x 33cm) buttered baking pan.
Level the batter then refrigerate for 1 to 2 hours.
Score the basbousa into desired shapes. Place the blanched almonds on top of each square or diamond shape. Bake in a preheated oven for 40 minutes at 380°F/193°C.
Pour the syrup on top of the hot basbousa then bake for another 15 minutes.
Cut along the score lines and let it cool completely before serving.
Basbousa Basbousa Basbousa Basbousa Basbousa Basbousa Basbousa Basbousa Peera (milk fudge) sauce Cook 10 oz (300 mL) of condensed milk for 20 minutes, stirring well and often. The photos above show the different stages. Gradually add a cup (237 mL) of hot milk and mix well until you get a smooth mixture.
Comments
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I just wanted to know what the dimensions are for both of the glass dishes?
Thanks
salaams
what can the yogurt be substituted for?
WOW!!, I´m impressed. I´ve just came from Istanbul (city I already love) and I´m treating my friends tomorrow with a Turkish dinner I´m going to make this dessert for sure. Loved it…and loved the video too.
Thanks for sharing and explaining it so well
Love from the north of Spain
Marialuisa
A ssalamu alaikum,
First of all I would like to thank you for your amazing website and videos, I did the basbusa I follow every single step but the result not like your recipe..the top was ok and the bottom wewe ok,but in the middle it was not baked well..why?
I just made this and it is to die for. The only change I made was to add 1/2 the amount of syrup and it was sweet enough. Thank you for this wonderful recipe.
Well done! Thank you for your comment.