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Traditional Egyptian Basbousa (Sweet Semolina Cake Soaked in Rosewater Syrup)
Classic Egyptian semolina sweet: golden coarse semolina cake enriched with yogurt, melted butter, and coconut, cut into diamonds with blanched almonds, drenched in fragrant rosewater citrus syrup.
Prep
20 min
Cook
35 min
Total
55 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
12
- Coarse durum wheat semolina400 g
- Melted unsalted butter or ghee150 g
- Plain whole milk yogurt200 g
- Granulated sugar (for batter and syrup)350 g
- Finely shredded desiccated coconut50 g
- Whole blanched almonds, halved24 pc
- Water for syrup250 ml
- Fresh lemon juice1 tbsp
- Pure culinary rosewater1 tbsp
- Tahini for brushing pan1 tbsp
Preparation Steps
1
Boil 250g sugar, water, and lemon juice for 6-7 mins; stir in rosewater and cool completely.
7 min timer
2
Mix semolina, 100g sugar, and coconut; rub in melted butter, then fold in yogurt. Brush pan with tahini; press batter into 1.5cm layer. Score diamonds and press an almond half on each.
10 min timer
3
Bake at 190Ā°C for 30-35 mins until deeply golden. Pour cold syrup immediately over piping hot cake; cool completely to absorb syrup before slicing.
35 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
5g
Carbohydrates
52g
Fat
16g
Allergens
GlutenMilkNutsSesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
