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Basbousa Recipe With Yogurt, Soft Semolina Cake With Syrup

Basbousa is a beloved Middle Eastern dessert made with semolina and soaked in fragrant syrup. This yogurt-based version delivers an irresistibly soft, moist texture with a delicate crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

For the Cake

  • 2 cups coarse semolina
  • ¾ cup sugar
  • ½ cup yogurt (room temperature)
  • ½ cup melted butter or ghee
  • 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • pinch of salt
  • Tahini
  • Almonds or nuts (for garnish)

For the Syrup

  • 1 ½ cup sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tbsp orange blossom water

Equipment

  • Large mixing bowl
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • 12-inch round baking pan (or similar size)
  • Saucepan (for syrup)
  • Knife (for scoring)
  • Oven

Method
 

  1. Step 1: Prepare the Batter

    In a large bowl, combine semolina, sugar, flour, baking powder, and salt. Add melted butter or ghee and mix until the texture becomes sandy. Pour in the yogurt and gently mix until just combined—do not overmix.

  2. Step 2: Prepare the Pan

    Grease your baking pan with tahini. Spread the batter evenly into the pan, smoothing the surface.

  3. Step 3: Rest the Batter

    Let the batter rest in the pan for 1 hour. This allows the semolina to absorb moisture and ensures a soft texture.

  4. Step 4: Make the Syrup

    In a saucepan, combine sugar and water. Bring to a boil, then add lemon juice. Simmer for 5–7 minutes. Remove from heat and stir in orange blossom water. Let it cool slightly.

  5. Step 5: Score and Garnish

    Before baking, score the batter into diamond or square shapes using a knife. Place an almond or nut in the center of each piece.

  6. Step 6: Bake & Add Syrup

    Preheat oven to 350°F (180°C). Bake for 18–22 minutes until golden brown.
    Immediately pour the syrup over the hot cake. Re-trace the cuts to help absorption. Allow the cake to fully soak and cool before serving.

Video

Notes

Cooking Tips

  • Coat semolina thoroughly with butter for a crumbly texture.
  • Avoid overmixing after adding yogurt to prevent toughness.
  • Resting the batter is essential for proper hydration.
  • Pour syrup while cake is hot for maximum absorption.
  • Use room-temperature ingredients for better consistency.