Basbosa is an Arabic semolina cake that is made differently in each Arabic speaking country. There are many basboosa 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.
Middle Eastern Food Recipes
any flavoring of choice: rosewater, lemon juice, vanilla, cardamom
1. In a sauce pan over medium-low heat, combine the sugar and water, and bring to a boil. Make sure not to touch it too much so it won’t crystalize.
2. It should take around 15 minutes or so before it thickens to the right consistency. It shouldn’t be too thick nor to runny.
3. Mix in the ghee and your favorite flavoring and turn off the heat.
4. Let it cool down a bit while we make the basboosa.
1. Thoroughly mix in the semolina flour (and the coconut flakes, if using) with the melted ghee. (See note 2).
2. Warm up the milk then add the sugar and honey. Mix to dissolve.
3. Once the sugar had completely dissolved, add the liquid mixture to the semolina.
4. Now it’s important at the step to not overmix the mixture. Fold in until just combined. (See note 3).
5. Turn your basbosa mixture into a shallow baking pan and shake to distribute evenly.
6. On a flat surface with a folded towel over it, gently tap the pan to make sure that any trapped air bubbles are released.
7. 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.
8. Once out of the oven, immediately drizzle 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.
9. When it has cooled down after an hour or so, uncover and cut into squares.
10. Serve with your choice of nuts, or serve it plain as is.
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 basbosa.
4. When drizzling basbousa with syrup, the syrup should be warm and the basbousa hot.