Basbousa (Middle Eastern Semolina Cake with Coconut and Honey Syrup) Recipe

Introduction

Basbousa is a delightful Middle Eastern semolina cake, sweetened with honey and soaked in fragrant syrup. This simple yet flavorful dessert offers a moist texture with a subtle coconut touch, perfect for any occasion.

Ingredients

• 1 2/3 cup (306g) Farina
• 1/2 cup ghee
• 1 Tablespoon honey
• 1/2 cup (116g) sugar
• 1/2 cup (97g) plain yogurt
• 1/2 Tablespoon (6g) baking powder
• 1/2 cup (45g) unsweetened coconut flakes (finely shredded)
• 0.5 Tablespoon tahini
• 1 Tablespoon ghee (for brushing the pan)
• 1 cup sugar (for syrup)
• 1 cup water (for syrup)
• 1 teaspoon lemon juice
• 2 Tablespoons honey (for syrup)
• 1/2 teaspoon vanilla extract
• Nuts for garnishing

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a deep bowl, combine the farina, baking powder, sugar, and coconut flakes. Mix them well.
3. Step 3: Melt the ghee using a microwave or stove. Stir in 1 tablespoon honey until fully dissolved.
4. Step 4: Pour the ghee and honey mixture into the dry ingredients and mix thoroughly.
5. Step 5: Add the yogurt and fold everything together gently until well incorporated.
6. Step 6: Brush a 12-inch round baking pan with tahini followed by 1 tablespoon ghee. Spread the basbousa mixture evenly in the pan.
7. Step 7: Sprinkle nuts evenly over the top to decorate.
8. Step 8: Bake in the middle rack until the edges start to brown, about 10 minutes.
9. Step 9: Move the pan to the upper rack and continue baking until golden brown, approximately 15 to 20 minutes.
10. Step 10: While the basbousa bakes on the upper shelf, prepare the syrup: in a small saucepan over medium heat, combine 1 cup sugar, 1 cup water, lemon juice, 2 tablespoons honey, and vanilla extract. Bring to a boil.
11. Step 11: Reduce the heat and simmer the syrup for 10 minutes, then turn off the heat and keep it warm.
12. Step 12: Once the basbousa is done, remove it from the oven and immediately pour the warm syrup evenly over it.
13. Step 13: Cover the basbousa with foil and return it to the turned-off oven for 5 to 10 minutes to absorb the syrup fully.
14. Step 14: Remove from the oven, cut into pieces, and enjoy your delicious homemade basbousa.

Tips & Variations

• For a richer flavor, try toasting the coconut flakes lightly before adding them to the batter.
• You can substitute ghee with unsalted butter if preferred.
• If you like, add a pinch of ground cardamom to the batter for an aromatic twist.
• Use mixed nuts like almonds, pistachios, or walnuts for a colorful garnish.

Storage

Store basbousa in an airtight container at room temperature for up to 3 days. If you refrigerate it, bring to room temperature before serving for the best texture. Reheat gently in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of farina?

Farina is essential for the traditional texture of basbousa, but if unavailable, you can try semolina flour as a substitute. Regular all-purpose flour will alter the texture significantly.

Is it necessary to soak basbousa in syrup?

Yes, soaking in syrup gives basbousa its signature moist and sweet character. Skipping this step will result in a drier cake.

Basbousa (Middle Eastern Semolina Cake with Coconut and Honey Syrup) Recipe

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★★★★★

4.5 from 102 reviews

• Author: Lila
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Basbousa is a traditional Middle Eastern semolina cake that is moist, sweet, and infused with coconut and tahini. This recipe features a golden, tender cake made with farina, ghee, and yogurt, topped with nuts and soaked in a fragrant honey-lemon syrup, baked to perfection for a delightful dessert or tea-time treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 2/3 cup (306g) Farina
• 1/2 Tablespoon (6g) baking powder
• 1/2 cup (116g) sugar
• 1/2 cup (45g) unsweetened coconut flakes (finely shredded)

Wet Ingredients

• 1/2 cup ghee
• 1 Tablespoon honey
• 1/2 cup (97g) plain yogurt
• 0.5 Tablespoon tahini (plus 1 Tablespoon ghee to brush the bottom)

Syrup Ingredients

• 1 cup sugar
• 1 cup water
• 1 teaspoon lemon juice
• 2 Tablespoons honey
• 1/2 teaspoon vanilla extract

Garnish

• Nuts for garnishing (such as almonds or pine nuts)

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Instructions

1. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the basbousa.
2. Combine Dry Ingredients: In a deep bowl, mix together the farina, baking powder, sugar, and shredded coconut flakes until fully blended.
3. Melt Ghee and Dissolve Honey: Melt the ghee using a microwave or stovetop, then stir in the tablespoon of honey until dissolved completely.
4. Mix Wet and Dry: Pour the ghee and honey mixture into the dry ingredients bowl and blend well to combine everything evenly.
5. Add Yogurt: Incorporate the plain yogurt into the mixture and mix just until all ingredients are well incorporated, ensuring not to overmix.
6. Prepare Baking Sheet: Brush a 12-inch round baking sheet with tahini, then spread the basbousa mixture evenly over the surface.
7. Garnish: Evenly distribute nuts over the top of the mixture to decorate and add texture.
8. Bake – First Stage: Place the baking sheet in the middle rack of the oven and bake until the edges just start to brown, approximately 10 minutes.
9. Bake – Second Stage: Move the cake to an upper rack and continue baking until it turns golden brown, which should take an additional 15 to 20 minutes.
10. Prepare Syrup: When moving the cake to the upper rack, start making the syrup by combining sugar, water, lemon juice, honey, and vanilla extract in a small saucepan over medium heat.
11. Boil and Simmer Syrup: Bring the syrup mixture to a boil, then reduce heat and let it simmer gently for 10 minutes, then turn off the heat while keeping it warm.
12. Finish Baking: Once the basbousa is golden and baked through, turn off the oven and remove the cake from it.
13. Pour Syrup and Rest: Immediately pour the warm syrup evenly over the hot basbousa, cover with foil, and return it to the turned-off oven. Let it absorb the syrup for 5 to 10 minutes.
14. Serve: Remove from oven, cut into pieces, and enjoy this moist and fragrant Middle Eastern dessert.

Notes

• Note1: Use finely shredded unsweetened coconut flakes to enhance the texture and flavor.
• Note2: Vanilla extract in the syrup adds a delicate aroma and depth of flavor.
• Note3: Common nuts for garnishing include almonds or pine nuts but feel free to use your favorite nuts.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Basbousa, Semolina Cake, Middle Eastern Dessert, Coconut Cake, Tahini, Honey Syrup Cake