Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Basbousa
A semolina and yogurt cake studded with almonds and soaked in rose-water sugar syrup, a Middle Eastern sweet.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Prepare the syrup: Boil 1.5 cups sugar and 1 cup water for 10 minutes. Stir in the lemon juice and rose water, then let it cool completely to room temperature.
- 2
Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking pan with butter or tahini.
- 3
In a large bowl, whisk together the semolina, 1/2 cup sugar, and baking powder.
- 4
Add the melted butter and plain yogurt to the dry ingredients, mixing with your hands or a spatula until a thick, sandy batter forms. Do not overmix.
- 5
Press the batter evenly into the prepared baking pan. Score the top gently with a knife into diamond shapes and press one blanched almond into the center of each diamond.
- 6
Bake for 30-35 minutes until the edges are dark brown and the top is golden. Remove from the oven and immediately pour the cold syrup evenly over the hot cake. Let it absorb and cool completely before slicing along the scored lines.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving320
Calories
9 g
Protein
44 g
Carbs
12 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Basbousa is a semolina cake found across the Middle East and North Africa, baked and then soaked in a sugar syrup often scented with orange blossom or rosewater, sometimes made richer with shredded coconut or yogurt worked into the batter. The soaking step is what gives basbousa its dense, syrup-saturated texture, distinct from a drier Western-style cake.
Listahan note
This version pours cool syrup over the cake right as it comes hot from the oven, since matching temperatures the other way around leaves the syrup sitting on the surface instead of soaking all the way through.
Technique cues
- Mixing yogurt into the semolina batter adds moisture and a slight tang that balances the sweetness of the syrup soaked in later.
- Scoring the unbaked cake into diamond or square portions before it goes in the oven makes it possible to cut clean pieces once it's fully soaked.
- Baking until the top is golden and the semolina has set firm gives the cake enough structure to absorb syrup without falling apart.
- Pouring the syrup over the cake while it's hot and the syrup itself has cooled lets it soak evenly through instead of pooling on top.
Kitchen flow
- Parallel prep
- While Basbousa is in the oven, measure out any garnish or topping — like the blanched almonds — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Basbousa's dough or batter (built around blanched almonds) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Basbousa freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the blanched almonds. The bake step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Basbousa right away — sugar and butter residue hardens fast once it cools. This one leans on the blanched almonds. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 cups coarse semolina
Flavor support
Purpose: cups coarse semolina supports the balance of Basbousa and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup plain yogurt
Richness and texture
Purpose: cup plain yogurt rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1/2 cup melted unsalted butter
Richness and texture
Purpose: cup melted unsalted butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 tsp baking powder
Flavor support
Purpose: tsp baking powder supports the balance of Basbousa and should taste integrated.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Let the syrup-soaked cake rest for at least an hour before serving, since it needs that time to absorb the liquid fully.
- A single blanched almond or a scattering of shredded coconut pressed onto each scored piece before baking is a traditional finishing touch.
- Basbousa keeps well at room temperature for a few days, since the syrup helps preserve its moisture.
Ingredient swaps
- Gluten-free direction
- Swap in a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs wherever the recipe calls for a wheat product, and read packaged-item labels closely. This one leans on the lemon juice.
- Dairy-free direction
- Swap the plain yogurt for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the lemon juice.
- Nut-aware direction
- Omit the nuts here; a seed garnish keeps the texture without the tree-nut or peanut concern. This one leans on the lemon juice.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the lemon juice. Start to plate, this one takes roughly 50 minutes, enough for 8 servings. This one is rooted in Middle Eastern cooking. It runs 8 ingredients start to finish.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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