Egyptian · Nationwide; a staple from Alexandria to Aswan · dessert

Basbousa (Semolina Yogurt Cake)

بسبوسة

Basbousa is Egypt's beloved semolina cake — dense, moist, and fragrant with citrus and warm vanilla. It's served at celebrations and everyday gatherings alike, cut into diamonds and soaked in syrup while still hot so every bite is tender all the way through. Egyptian basbousa leans a touch less sweet than its Lebanese cousin namoura, letting the yogurt's gentle tang and the semolina's nuttiness come forward. Note: authentic basbousa is perfumed with rose water and orange blossom water; this version substitutes fresh orange zest and a hint of almond extract for supermarket accessibility — the cake is wonderful, but the true floral character comes through only with the traditional waters.

• coarse semolina (semolina flour will not give the right texture — look for 'coarse' or 'durum semolina')

  2 cups

  340g

• full-fat plain yogurt

  1 cup

  245g

• granulated sugar

  1/2 cup

  100g

• unsalted butter, melted and cooled slightly

  6 tablespoons

  85g

• baking powder

  1 teaspoon

  4g

• vanilla extract

  1 teaspoon

  5ml

• whole blanched almonds (for topping — one per diamond)

  about 24 almonds

  30g

• almond extract

  1/8 teaspoon

  0.6ml

  Substitution · accessibility

  Original: rose water (maa ward) — 1 tablespoon. Rose water provides a distinctly floral, perfumed quality that is central to authentic Egyptian basbousa. This substitution (extra vanilla + a whisper of almond extract) adds gentle warmth and a faint nuttiness but cannot replicate the true floral character. If you can find rose water at a Middle Eastern, Indian, or international grocery store, or online, use 1 tablespoon of it in the syrup in place of this almond extract and reduce vanilla to 1/2 teaspoon total.

• finely grated orange zest

  1 teaspoon

  2g

  Substitution · accessibility

  Original: orange blossom water (maa zahr) — 1 tablespoon. Orange blossom water has a heady, floral citrus fragrance quite different from fresh orange zest, which is brighter and more straightforwardly citrusy. The zest keeps a citrus note in the syrup but loses the blossom character. If you can find orange blossom water at a Middle Eastern, Indian, or international grocery store, or online, use 1 tablespoon in the syrup instead of the zest.

• granulated sugar (for syrup)

  1 cup

  200g

• water (for syrup)

  3/4 cup

  180ml

• fresh lemon juice (for syrup)

  1 teaspoon

  5ml

1. 01

   10 min

   Make the syrup first so it has time to cool. Combine 1 cup sugar, 3/4 cup water, and 1 teaspoon lemon juice in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 8 minutes until slightly thickened — it should coat a spoon lightly but not be sticky-thick. Remove from heat, stir in the orange zest, and set aside to cool completely. (Active time: about 10 minutes.)

2. 02

   5 min

   Preheat your oven to 350°F (175°C). Butter a 9×13-inch (23×33 cm) baking pan generously, or use an equivalent round or square pan — the cake should be about 1 inch thick.

3. 03

   15 min

   In a large bowl, whisk together the semolina, 1/2 cup sugar, and baking powder. Add the yogurt, melted butter, vanilla extract, and almond extract. Stir with a wooden spoon or spatula until a thick, uniform batter forms. It will be quite stiff — that's right. Let the batter rest 10 minutes so the semolina absorbs the moisture; it will firm up further. (Active time: 5 minutes, then 10 minutes rest.)

4. 04

   5 min

   Spread the batter evenly into the prepared pan, pressing it out with wet fingers or the back of a damp spoon to an even layer. Score the top with a sharp knife into diamond or square shapes — cut about halfway through. Press one blanched almond into the center of each diamond. (Active time: 5 minutes.)

5. 05

   35 min

   Bake for 30–35 minutes, until the top is deep golden brown and the edges have pulled away slightly from the pan. The color matters here — pale basbousa is underbaked. (Active time: 2 minutes to check; oven does the work.)

6. 06

   18 min

   As soon as the cake comes out of the oven, re-cut along your scored lines all the way through. Immediately pour the cooled syrup evenly over the hot cake — go slowly and cover every section. You'll hear it sizzle. Let the cake rest at room temperature for at least 15 minutes before serving; this is when it transforms from dry to moist. (Active time: 3 minutes, then 15 minutes rest.)

7. 07

   2 min

   Serve at room temperature, directly from the pan. Basbousa is best the day it's made but keeps well covered at room temperature for 2 days, or refrigerated for up to 5 days. Bring refrigerated pieces back to room temperature before eating — cold basbousa loses its texture.

• · LLM tiebreak failed for "baking powder" — picked first result as fallback
• · LLM tiebreak failed for "rose water" — picked first result as fallback

Reheating · Baklava, basbousa, namoura. Sugar acts as a preservative — many keep 3 days at room temp.

Source: foodkeeper