How to Make Basbousa: A Step-by-Step Guide to the Perfect Semolina Cake

Basbousa, also known as revani or hareesa, is a traditional Middle Eastern dessert that has captured the hearts (and taste buds!) of people worldwide. This semolina cake, soaked in a fragrant sugar syrup, offers a delightful texture contrast between its crunchy top and soft, moist interior.

This guide will walk you through each step to create your own delicious basbousa at home. Whether you’re a seasoned baker or a beginner, this recipe is surprisingly easy to follow and guarantees an impressive dessert that will have everyone asking for seconds.

Ingredients You’ll Need:

For the Basbousa:

• 2 cups fine semolina flour
• 1 cup granulated sugar
• 1 cup plain yogurt, at room temperature
• 1/2 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract

For the Syrup:

• 1 1/2 cups granulated sugar
• 1 cup water
• 1/4 cup lemon juice
• 1 tablespoon rose water (optional)

Equipment You’ll Need:

• 9×13 inch baking pan
• Mixing bowls
• Whisk
• Measuring cups and spoons

Let’s Make Basbousa!

Step 1: Preparing the Syrup

1. In a saucepan, combine the sugar, water, and lemon juice.
2. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
3. Reduce the heat to low and simmer for 10 minutes without stirring.
4. Remove from heat and stir in the rose water (if using). Set aside to cool completely.

Step 2: Making the Basbousa Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, combine the semolina flour and sugar.
3. In a separate bowl, whisk together the yogurt, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix well until a smooth batter forms.

Tip: Avoid overmixing the batter, as this can result in a tough basbousa.

Step 3: Baking the Basbousa

1. Pour the batter into the prepared baking pan and spread evenly.
2. Optional: Create a decorative pattern on the surface of the batter using a fork or your fingers.
3. Bake for 30-35 minutes, or until the basbousa is golden brown.

Basbousa batter in a baking pan

Step 4: The Syrup Infusion

1. As soon as the basbousa comes out of the oven, immediately and evenly pour the cooled syrup over it.
2. Don’t worry if the syrup sizzles – this is normal!

Tip: Pouring the cold syrup over the hot basbousa helps to create its signature texture.

Pouring syrup over basbousa

Step 5: Serving Your Masterpiece

1. Let the basbousa cool completely at room temperature before cutting into squares or diamond shapes.
2. Optional: Garnish each piece with a blanched almond or pistachio for an elegant touch.

Sliced basbousa

Basbousa FAQs

Why is my basbousa dry?

This is often caused by either overbaking the cake or not using enough syrup. Make sure to check for doneness around the 30-minute mark using a toothpick and adjust the baking time accordingly.

Can I make basbousa ahead of time?

Absolutely! This dessert actually tastes even better the next day as the flavors have more time to meld. Store it in an airtight container at room temperature for up to 3 days.

What can I substitute for semolina flour?

While semolina flour is traditional, you can try using fine cornmeal or a combination of all-purpose flour and almond flour for a slightly different texture.

A Taste of Tradition in Every Bite

Basbousa offers a delicious taste of Middle Eastern culture that’s perfect for any occasion, from family gatherings to potlucks or simply satisfying your sweet cravings. The combination of its crumbly texture, nutty flavor, and sweet syrup creates an unforgettable culinary experience that’s sure to impress. So go ahead, gather your ingredients and embark on a delicious baking adventure. Don’t forget to share your basbousa creations and baking stories with us in the comments below!