Egyptian Basbousa (semolina cake) Recipe

Egyptian Basboosa (Mouthwatering semolina cake)

If you ask anyone what the number one Egyptian dessert is, they’d tell you, without missing a beat, that it’s Basboosa.

Basbousa is practically the sponsoring dessert of the month of Ramadan. Don’t get me wrong, it’s popular all year long, but, among other delicious desserts that are drowning in sweet syrup, I could tell you without a doubt that it’s the queen of the Egyptian desserts.

What is Basboosa?

Basbosa is an Arabic semolina cake that is made differently in each Arabic speaking country. I may be biased, but I love the Egyptian version best. There are many basbousa recipes on the internet, but today I’m giving you the easiest, most fool proof, most delicious basbousa recipe. Try it and thank me later.

What is Basboosa made of?

Basbousa ingredients are very simple and straightforward. You can add your own touch and add embellishes like coconut flakes and nuts, or you can make it plain. Whatever you decide, it’s going to be very delicious and will definitely satisfy your sweet tooth.

Basboosa is primarily made of semolina flour, of course, sugar, ghee (see note), milk, and honey! That’s it! Those are the basic ingredients. As I said, you can add some coconut flakes for extra texture, or you can go without.

How to make Basboosa?

You don’t need any special equipment to make this mouth watering treat.

To start off, thoroughly mix in the semolina flour (and the coconut flakes, if using) with the melted ghee. And by thoroughly mix it, I mean really get in there making sure every grain of semolina is covered with ghee. Some people would use their clean hands to rub it in, while others just use a back of the spoon to make sure it’s incorporated. Use whichever method suits you, just take your time in this step.

Warm up the milk then add the sugar and honey. Mix to dissolve.

Once the sugar had completely dissolved, add the liquid mixture to the semolina.

Now it’s important at the step to not overmix the mixture. Fold in until just combined.

Turn your basbousa mixture into a shallow baking pan and shake to distribute evenly.

On a flat surface with a folded towel over it, gently tap the pan to make sure that any trapped air bubbles are released.

Bake for 20 minutes in a medium heat oven, then put it under the broiler for another 5 minutes to get an evenly browned top.

Once out of the oven, immediately drizzled with the prepared syrup then cover. Don’t worry if it looks like it’s drowning in syrup; give it a minute and the basbousa will absorb it all.

When it has cooled down after an hour or so, uncover and cut into squares.

Serve with your choice of nuts, or serve it plain as is.

Notes to keep in mind when making Basboosa:

1.     Basboosa is primarily made with ghee, that’s what gives her the distinct, hearty flavor. If, for some reason, you don’t have ghee and can’t get your hands on some, you can easily make it at home by melting butter in a large pan and leaving it to simmer on low heat until all the water evaporates, and the milk solids settle on the bottle. That’s it! You now have ghee that you can strain and use.

2.     By thoroughly mix it, I mean really get in there making sure every grain of semolina is covered with ghee. Some people would use their clean hands to rub it in, while others just use a back of the spoon to make sure it’s incorporated. Use whichever method suits you, just take your time in this step.

3.     Once the liquid mixture is added to the semolina, make sure to only gently fold until combined. Overmixing will result in a brittle, and overly dry basbousa.

4.     When drizzling basbousa with syrup, the syrup should be warm and the basbousa hot.