How to Make Basbousa: Easy Semolina and Yogurt Cake

Basbousa (also called harissa in the Levant or namoura in Lebanon) is one of the best-loved and easiest Middle Eastern desserts. The ingredients are simple and probably already in your kitchen, and you don’t need much experience. Here is how to make soft, golden basbousa with semolina and yogurt, with all the secrets for getting it right the first time.

Basbousa ingredients

These amounts fit a medium tray (about 30 × 22 cm) and make around 20 pieces.

• 2 cups coarse semolina (about 320 g)
• 1 cup sugar
• 1 cup plain yogurt
• ½ cup melted ghee or butter (oil also works)
• ½ cup desiccated coconut (optional)
• 1 teaspoon baking powder
• ½ teaspoon vanilla
• 1 tablespoon tahini to grease the tray
• Blanched almonds or peanuts to decorate

Syrup ingredients

• 1½ cups sugar
• 1 cup water
• 1 teaspoon lemon juice
• 1 tablespoon rose water or orange blossom water (optional)

How to make the syrup

1. Put the sugar and water in a pan over medium heat and stir until the sugar dissolves.
2. When it starts to boil, add the lemon juice and stop stirring.
3. Let it simmer gently for 8–10 minutes until slightly thick and syrupy.
4. Turn off the heat, add the rose or orange blossom water, and leave it to cool completely.

How to make basbousa, step by step

1. Preheat the oven to 180 °C (350 °F).
2. Grease the tray with tahini. It stops sticking and gives a golden base with a lovely flavour.
3. In a large bowl, mix the semolina, sugar, coconut and baking powder.
4. Add the melted ghee and rub it into the semolina with your fingertips until absorbed.
5. Add the yogurt and vanilla and stir with a spoon just until combined, without overmixing.
6. Let the mixture rest for 10–15 minutes.
7. Spread it in the tray and smooth the top with the back of a wet spoon.
8. Cut into squares or diamonds before baking, and press an almond into the centre of each piece.
9. Bake on the middle rack for 25–35 minutes until golden. You can switch on the top grill for the last two minutes to brown the surface.
10. As soon as it comes out of the oven, pour the cold syrup over the hot basbousa, then run a knife along the cuts.
11. Leave it for at least 30 minutes to soak up the syrup before serving.

Did you know? The golden rule of Middle Eastern syrup desserts is “hot on cold”. If the basbousa is hot, the syrup must be cold, and vice versa. Pouring hot syrup on hot basbousa makes it too soggy.

Secrets to perfect basbousa

• Use coarse semolina for a crumbly yet firm texture; fine semolina gives a more cake-like result.
• Don’t overmix after adding the yogurt, or it will turn out hard.
• Be generous with the syrup. If it still seems dry after soaking, add a little more.
• Cut before baking for neat pieces that don’t crumble.

Ways to vary basbousa

• Basbousa with cream: spread half the mixture, add a layer of clotted cream (ashta), then the other half.
• Coconut basbousa: increase the coconut to a full cup.
• Nutty basbousa: sprinkle crushed pistachios on top after adding the syrup.

How to store basbousa

Keep basbousa covered at room temperature for two to three days, or in the fridge for up to about a week. Warm it slightly before serving if it has been chilled.

Frequently asked questions

Why is my basbousa dry?

Usually because of too little syrup, baking for too long, or adding the syrup after the basbousa has cooled. Pour plenty of syrup on as soon as it comes out of the oven.

Why is my basbousa hard?

The most common cause is overmixing after adding the yogurt, or not enough fat. Mix gently, just until combined.

Can you make basbousa without eggs?

Yes. This recipe has no eggs at all; the yogurt and baking powder are all it needs.

Can I use oil instead of ghee?

Yes, though ghee or butter gives a richer flavour. You can also use a mix of both.

Key takeaway

The secret to great basbousa: coarse semolina, gentle mixing, and cold syrup poured generously over hot basbousa. Follow the steps and you’ll get soft, golden basbousa just like a sweet shop’s. Just remember it’s rich in sugar, so enjoy it in moderation.