Basbousa Sweet Recipe – A Golden Delight from the World of Homemade Recipes

Bysifeddine.mounah
Spread the love

Discover the authentic Basbousa Sweet Recipe in our collection of homemade recipes. Step-by-step guide with tips to master this syrup-soaked semolina dessert at home.

Introduction: Sweet Simplicity That Speaks Volumes

If you’ve ever walked through a Middle Eastern or North African bakery, the smell of warm syrup, coconut, and butter probably stopped you in your tracks. Nestled between trays of baklava and maamoul, you likely spotted a golden, diamond-cut dessert that looked almost too perfect to eat. That, my friend, was Basbousa—a beloved semolina cake soaked in fragrant syrup.

This sweet is more than just a dessert; it’s a celebration. Whether you’re marking Eid, a family gathering, or simply craving something nostalgic and warm, this Basbousa sweet recipe brings homemade comfort to your table. And if you’re diving into the world of homemade recipes, there’s no better place to start than here.

What Is Basbousa?

Basbousa (sometimes called Hareeseh, Revani, or Namoura in different regions) is a moist, syrup-soaked semolina cake, often made with coconut and topped with almonds or pistachios. It’s popular across the Middle East, North Africa, and even parts of Greece and Turkey, with slight variations in ingredients and syrup flavors.

But no matter the version, its signature texture and subtle sweetness always remain.

Ingredients for Basbousa Sweet Recipe

Here’s everything you’ll need to make this dessert from scratch. The ingredients are simple, pantry-friendly, and affordable.

For the Basbousa Cake:

  • 2 cups semolina (fine)
  • 1 cup granulated sugar
  • 1 cup plain yogurt (full fat preferred)
  • ½ cup unsweetened shredded coconut
  • ½ cup unsalted butter, melted (or ghee)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • Whole blanched almonds (for garnish)

For the Sugar Syrup (Ater/Qater):

  • 1 ½ cups granulated sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tsp rose water or orange blossom water (optional, but traditional)

Step-by-Step Instructions: How to Make Basbousa at Home

This process is straightforward. You won’t need a stand mixer, special pans, or any hard-to-find ingredients. Just follow along.

Step 1: Make the Sugar Syrup First

You’ll want the syrup cooled and ready by the time the Basbousa comes out of the oven.

  1. In a saucepan over medium heat, combine the sugar and water.
  2. Stir occasionally until the sugar dissolves.
  3. Bring it to a gentle boil and add the lemon juice.
  4. Let it simmer for 8–10 minutes until slightly thickened.
  5. Turn off the heat and stir in the rose water or orange blossom water.
  6. Let the syrup cool completely.

Tip: You’re aiming for a pourable syrup—not as thick as honey but not watery either.

Step 2: Preheat and Prep

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish with butter or tahini (adds flavor and prevents sticking).

Step 3: Mix the Basbousa Batter

  1. In a large bowl, combine the semolina, sugar, baking powder, salt, and shredded coconut.
  2. Add the melted butter and yogurt.
  3. Stir with a spatula until fully combined. The batter will be thick and grainy—that’s normal.

Note: Do not overmix. This isn’t a cake that requires aeration. A simple blend is perfect.

Step 4: Spread and Rest

  1. Pour the batter into your prepared baking dish and smooth it out evenly.
  2. Using a sharp knife, score the top into diamond or square shapes (this makes it easier to cut after baking).
  3. Press an almond into the center of each piece.
  4. Let the pan rest for 15–20 minutes. This helps the semolina absorb moisture and bake evenly.

Step 5: Bake to Golden Perfection

  1. Bake in the center of the oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. If you want an extra-crispy top, broil for the last 2–3 minutes—but keep an eye on it.

Step 6: Pour Syrup on Hot Basbousa

  1. Once the Basbousa is out of the oven, immediately pour the cool syrup evenly over the hot cake.
  2. You’ll hear a lovely sizzle—this means the syrup is soaking in.

Let it sit for 30 minutes so the syrup fully absorbs and the cake settles.

Step 7: Cut and Serve

Once cooled and syrup-soaked, recut along your original scored lines. Serve each piece with tea or Arabic coffee, or enjoy it on its own.

Pro Tips for Perfect Basbousa

1. Semolina Texture Matters

Use fine semolina for a soft, melt-in-your-mouth texture. Coarse semolina will result in a more crumbly cake.

2. Yogurt is Key

The yogurt adds moisture and a slight tang. Don’t skip it or substitute with milk—it won’t be the same.

3. Flavor the Syrup

Rose water or orange blossom water gives your syrup that traditional flavor. If you’re not a fan, vanilla extract works too.

4. Don’t Overbake

Check the oven at the 30-minute mark. Overbaked Basbousa becomes dry and doesn’t absorb syrup as well.

5. Resting is Crucial

Both before and after baking, rest time allows the semolina to hydrate and the syrup to settle—giving you that moist, tender texture Basbousa is famous for.

Variations You Can Try

Once you’ve mastered the basic version, feel free to play with flavors and textures.

Coconut Basbousa

Add more shredded coconut and use coconut milk in place of yogurt for a tropical twist.

Nutty Basbousa

Top each piece with pistachios or walnuts instead of almonds.

Cream-Stuffed Basbousa (Basbousa bil Ishta)

Layer half the batter, spread a thick cream filling (clotted cream or sweetened ricotta), and top with the remaining batter before baking.

Why This Basbousa Sweet Recipe Deserves a Spot in Your Homemade Recipes Collection

Basbousa is timeless. It’s the kind of dessert that generations pass down, and yet it feels new every time you make it. In a world full of elaborate desserts with long prep lists and even longer baking times, Basbousa offers a return to simplicity.

You don’t need fancy tools or hard-to-find ingredients—just semolina, yogurt, and sugar. And yet, the result is something comforting, flavorful, and deeply satisfying.

Including this Basbousa sweet recipe in your homemade recipes collection means you’ve always got a go-to dessert for guests, holidays, or quiet evenings when you want a little bite of sweetness without the hassle.

Conclusion: A Sweet Tradition You’ll Love to Repeat

Making Basbousa at home connects you with a rich culinary tradition that spans continents. It’s proof that simple ingredients, when handled with care and a little love, can create something truly special.

Whether it’s your first time baking or you’re adding another star to your list of homemade recipes, this Basbousa sweet recipe is one you’ll come back to over and over again. So preheat your oven, brew some tea, and dive into the joy of syrup-soaked semolina heaven.