Easy Basbousa Recipe

Easy Basbousa recipe is a delightful middle eastern dessert made with semolina and shredded coconut, which contributes to its unique texture and flavor. This sweet treat is traditionally baked to perfection and then drenched in a warm sugar syrup, allowing it to soak up the sweetness and create a moist, tender crumb. This eggless cake is not only soft and sweet but also exceptionally yummy, making it a perfect choice if you are planning to host an iftar or a celebratory party. One of the best aspects of basbousa is its convenience; you can easily prepare it in advance, allowing the flavors to meld beautifully, and serve as needed, making it an ideal dessert for any occasion to leave a lasting impression.

What goes into Easy basbousa Recipe?

Semolina

I used coarse semolina for this recipe, which is usually used for this dessert. You can still use fine semolina, but the texture will be a little different.

Coconut

You will also need shredded coconut. I used sweetened coconut flakes I found in the baking section. You can also get those from Middle Eastern stores or use dried shredded coconut. You can also make this dessert without coconut; it will taste good.

Yogurt

Regular yogurt works just fine. You’ll need 1 cup of yogurt for this recipe.

Butter or ghee

I had some ghee at home, so I decided to use it. You can also use butter. We will need 1 cup of yogurt for this recipe. This also an eggless cake which means yogurt is crucial to make this recipe.

Baking powder

I only used 1 tsp of baking powder in this recipe; I didn’t use any baking soda at all.

Sugar

You will need sugar in two portions, once for the batter and also to make the sugar syrup.

Sugar Syrup

To make the sugar syrup, you are going to add sugar and water to a pan, then over medium heat, cook until it comes to a boil. Reduce the heat to low and let it simmer for 10 minutes. Then set it aside to cool down while your basbousa is still baking.

Once your basbousa or semolina cake is ready, pour this syrup over it while the semolina cake is still hot.

Step by step recipe

Preheat the oven

Preheat your oven to 350°F or 175°C. I tested multiple times and this is the setting that works best for me.

Mix your sugar and butter

In a bowl, add melted butter or ghee and mix with sugar, yogurt, and baking powder. It will probably swell up a little bit as it has baking powder in it.

Mix semolina and coconut

Now add in semolina and coconut and use a spatula to mix it. It will become a thick paste.

Grease your baking dish.

I used a 9×13 dish and greased it with butter, but traditionally tahini is used.

Score your basbousa

Now transfer the batter to a greased dish and, using a butter knife, score it into slices. You can make squares or diamonds however you like. Add an almond per slice for garnish.

Bake the basbousa

Now leave it in the preheated oven for 30-40 minutes or until it turns brown but not deep brown.

Prepare sugar syrup

To prepare sugar syrup, add sugar and water to a pan and cook on high heat until the sugar is melted. Add lemon juice, mix, and lower the heat; let it simmer for 10 minutes. Set it aside and wait for the basbousa to bake.

Drizzle sugar syrup

Once the basbousa is baked but still hot, drizzle the sugar syrup all over it, and it’s ready to enjoy.

How to store Basbousa

This cake is so addicting that you’ll hardly have any leftover, but if you want to make a big batch and store it for later, then you can store basbousa in an airtight container in the fridge for up to a week. Bring it to room temperature before serving, as it gets hardened when cold. If you are storing it only for a few days, then you can keep it on the kitchen counter for up to 3 days stored in an airtight container.