A tender, golden semolina cake soaked in fragrant sugar syrup scented with rose water and lemon. Each diamond-shaped piece is topped with an almond and delivers a perfect balance of sweet and floral notes.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix semolina, sugar, yogurt, melted butter, baking powder, and baking soda in a bowl until well combined. Let the batter rest for fifteen minutes to hydrate.
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2
Grease a 9x13 baking pan with tahini. Pour the semolina batter into the pan and spread it evenly. Score the surface into diamond shapes with a knife.
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3
Press a blanched almond into the center of each diamond piece. Bake at 180C for thirty minutes until the top is a beautiful deep golden brown color.
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4
While the cake bakes, make the syrup by boiling sugar and water together for eight minutes. Add lemon juice and rose water, then remove from heat.
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5
As soon as the hot cake comes out of the oven, pour the cooled syrup slowly and evenly over the entire surface. Let it absorb for twenty minutes.
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6
Cut along the scored lines into individual diamond pieces. Serve at room temperature with a cup of Egyptian mint tea or strong Turkish-style coffee.
Did You Know?
The word basbousa comes from the Arabic word for "kiss," because the cake is said to be as sweet and gentle as a kiss on the cheek.
Chef's Notes
Equipment Tips
- 9x13 baking pan
- mixing bowl
- saucepan
- whisk
The Story Behind Basbousa
Basbousa is one of Egypt's most iconic desserts, found in every bakery, sweet shop, and home kitchen across the country. The semolina-based cake soaked in fragrant syrup became a cornerstone of Egyptian celebrations during the Ottoman period. During Ramadan, enormous trays of basbousa are prepared for iftar gatherings, and no Egyptian wedding or holiday is complete without it.
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