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Classic Basbousa (Middle Eastern Semolina Cake with Honey Syrup) Recipe

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Basbousa is a traditional Middle Eastern semolina cake soaked in fragrant sweet syrup, featuring a moist texture enhanced by coconut flakes and yogurt. Baked to a golden brown and garnished with nuts, this delightful dessert combines the nutty flavor of tahini with the sweetness of honey, complete with a luscious syrup infused with lemon and vanilla.

Ingredients

Scale

For the Basbousa Cake

  • 1 2/3 cup (306g) Farina (semolina)
  • 1/2 cup ghee
  • 1 Tablespoon honey
  • 1/2 cup (116g) sugar
  • 1/2 cup (97g) plain yogurt
  • 1/2 Tablespoon (6g) baking powder
  • 1/2 cup (45g) unsweetened coconut flakes, finely shredded
  • 0.5 Tablespoon tahini
  • 1 Tablespoon ghee (to brush the baking pan)

For the Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • 2 Tablespoons honey
  • 1/2 teaspoon vanilla extract

For Garnishing

  • Nuts (such as almonds or pistachios) for decorating

Instructions

  1. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the Basbousa.
  2. Mix Dry Ingredients: In a deep bowl, combine farina, baking powder, sugar, and finely shredded coconut flakes. Stir thoroughly to ensure even distribution of ingredients.
  3. Prepare Ghee and Honey Mixture: Melt the ghee either in a microwave or on the stovetop, then stir in the honey until fully dissolved and combined.
  4. Combine Wet and Dry: Add the warm ghee and honey mixture to the bowl of dry ingredients and mix well to create a uniform batter.
  5. Add Yogurt: Incorporate the plain yogurt into the batter, mixing just until the ingredients are well combined without overmixing.
  6. Prepare the Baking Pan: Brush the bottom of a 12-inch round baking pan evenly with tahini followed by a layer of 1 tablespoon melted ghee to prevent sticking and add flavor.
  7. Spread the Batter: Evenly spread the Basbousa mixture over the prepared baking pan, smoothing the surface.
  8. Garnish: Decorate the top evenly with nuts of your choice to add texture and visual appeal.
  9. Bake Initially: Place the pan in the middle rack of the oven and bake for approximately 10 minutes or until the edges start to brown.
  10. Continue Baking: Move the pan to the upper rack and bake for an additional 15 to 20 minutes until the Basbousa turns golden brown and fully cooked through.
  11. Start Syrup Preparation: As you move the Basbousa to the higher rack, begin making the syrup to soak into the cake later.
  12. Make Syrup: In a small saucepan over medium heat, combine sugar, water, lemon juice, honey, and vanilla extract. Bring the mixture to a boil.
  13. Simmer Syrup: Once boiling, reduce the heat and let the syrup simmer gently for 10 minutes to thicken and develop flavor.
  14. Keep Syrup Warm: Turn off the heat but keep the syrup warm to use immediately after baking.
  15. Remove Basbousa from Oven: When golden brown and fully baked, turn off the oven and carefully take out the Basbousa.
  16. Pour Syrup: Evenly pour the warm syrup over the hot Basbousa so it absorbs the sweet liquid fully.
  17. Rest in Oven: Cover the Basbousa immediately with foil and return it to the turned-off oven for 5 to 10 minutes. This resting allows the flavors to meld and the cake to soak up the syrup.
  18. Serve: Remove from oven, cut into pieces, and enjoy your moist and flavorful Basbousa dessert.

Notes

  • Note 1: Use finely shredded unsweetened coconut flakes for better integration into the batter and an enhanced texture.
  • Note 2: Vanilla extract in the syrup adds depth and aroma, but can be omitted if unavailable.
  • Note 3: Traditionally, almonds or pistachios are used for garnishing to add crunch and contrast.

Keywords: Basbousa, Semolina Cake, Middle Eastern Dessert, Sweet Syrup Cake, Coconut, Tahini, Honey Cake

Find it online: https://zarameals.com/classic-basbousa-middle-eastern-semolina-cake-with-honey-syrup-recipe/